These richly flavored garlic cream cheese mashed potatoes are made extra decadent with Parmesan, butter, and cream cheese. Ready in under 30 minutes and delicious as can be, this is the perfect Thanksgiving or Christmas side dish!
Everybody needs a staple mashed potato recipe and this recipe for garlic cream cheese mashed potatoes is mine. Why? Because garlic makes everything better and adding cream cheese to mashed potatoes is a great way to add extra richness.
Why use cream cheese in mashed potatoes? The high-fat content of cream cheese adds extra depth and creaminess to the potatoes. It also contributes a velvety texture that milk alone doesn't.
If you're looking for mashed potatoes without cream cheese, check out my mashed potatoes with red skins recipe or my Instant Pot mashed sweet potatoes.
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Why this recipe works
- Smooth texture: These mashed potatoes are smooth, velvety, and creamy from cream cheese. They use Yukon gold potatoes, which have the perfect level of starchiness for mashed potatoes.
- Rich and garlicky flavor: Sauteed fresh minced garlic adds a ton of garlic flavor without overpowering the mashed potatoes. And we don't skimp on whole milk, cream cheese, Parmesan, or butter!
- Quick & easy to make: Cream cheese mashed potatoes are ready from start to finish in about 30 minutes. Yukon gold potatoes don't need to be peeled before boiling because they have thin skin. However, for ultra-smooth mashed potatoes you can peel the potatoes first.
- Perfect for holidays: The mashed potatoes can be made in advance, so they're great for Thanksgiving and Christmas. They also freeze well.
Ingredients
- Yukon gold potatoes are my favorite potatoes to use for mashed potatoes because they are silkier and smoother than Russet potatoes.
- Garlic: Minced garlic is sauteed in butter until fragrant. I usually press my own garlic but using pre-minced garlic is a great way to cut down on prep time. Two tablespoons of minced garlic is equal to about 6 cloves, give or take.
- Cream cheese: Half a block of plain cream cheese is all you need to take mashed potatoes to the next level.
- Milk: Whole milk is my go-to in mashed potatoes because it adds enough creaminess but is lighter than heavy cream or half-and-half. For an even lighter option, you can use skim, 1%, or even dairy-free alternatives like unsweetened, unflavored oat milk or soy milk.
- Parmesan: Shredded Parmesan adds a nice umami kick and additional creaminess. If you're vegetarian make sure to look for Parmesan labeled as vegetarian (many aren't!) or opt for a similar cheese like Asiago.
- Salt and pepper: Keep seasonings simple so that the Parmesan and garlic can shine.
Step-by-step instructions
Boiling the potatoes
- Rinse the potatoes in cool water to remove any dirt or debris. Skin the potatoes if desired. Slice into one-inch cubes. Try to make the potatoes as similarly sized as possible.
- Cover potatoes in cool water. Potatoes are added to cool water instead of boiling because slowly bringing the potatoes to a boil helps them cook evenly. Add salt to the water. Potatoes soak up a lot of salt, so this is an important step.
- Boil the potatoes over high heat until fork-tender. This means that you can easily pierce a potato with a fork without it falling apart. Keep boiling if you have to use any force to pierce the potato.
- Drain: When the potatoes are ready, drain the water and set the potatoes aside.
Making the garlic mashed potatoes
Place the empty Dutch oven or pot over medium heat. Add two tablespoons of butter. Once melted, add minced garlic.
Saute, stirring frequently, until golden and aromatic, about 1-2 minutes. Stir frequently, keeping an eye on the garlic as it can go from perfectly golden to burned very quickly.
Reduce the heat to medium-low. Add the boiled potatoes, cream cheese, ½ cup of milk, salt, and pepper. Mash until mostly smooth.
Stir in the Parmesan and additional milk, as needed, to reach a smooth consistency. Let cook over medium-low heat, stirring occasionally, until warmed through.
Cassidy's tips
- Roasted garlic mashed potatoes: If you're feeling adventurous and have a little extra time on your hands, roasted garlic mashed potatoes are a must-try. If using roasted garlic instead of fresh, simply melt the butter in the Dutch oven and add it with the remaining ingredients. Check out my garlic knots recipe for step-by-step instructions on how to roast garlic.
- Herby garlic mashed potatoes: For an herby kick, try adding 1 tablespoon each of fresh chopped rosemary, thyme, and sage. Bloom fresh herbs with the minced garlic for 30 seconds to a minute.
- Adjust garlic to taste. I usually add 6-8 cloves for an obvious garlic taste in the mashed potatoes.
- Make sure to salt the potato water! I recommend ¼ cup table salt. It may seem like a lot, but much of the salt goes down the drain when the potatoes are drained. Learn more about salting potatoes in this article.
- The easiest way to mash potatoes is using a potato masher. If you don't have one on hand you can use a fork or even a metal whisk.
FAQ
You can use an equal amount of your favorite cream cheese alternative, non-dairy milk, vegan butter, and vegan Parmesan to make these mashed potatoes dairy-free.
Some potatoes are definitely better for mashing. Higher starch potatoes like Russet or Yukon gold are best. Red potatoes also work. This recipe uses Yukon gold because they make a really creamy dish and have a naturally buttery flavor.
I leave the skin on for this recipe because Yukon golds have really thin skins. The skins add a nice texture to an otherwise very creamy dish. You can remove the skins if you prefer.
The rule of thumb is 1 and ½ potatoes per person. This recipe calls for 2 and ½ pounds of potatoes, so you can assume it will serve 6. Adjust the recipe as needed based on the number of people you will be serving.
I don't recommend using a food processor because this can overwork the mashed potatoes and make them gummy. A hand mixer can be used for fluffier mashed potatoes, but make sure not to over-mix the potatoes.
Storage notes
Storage and reheating: Keep mashed potatoes refrigerated in a closed container for 3-4 days. Place on the stove in a Dutch oven or large stockpot over medium heat. Add a splash of milk to loosen the potatoes. Cover and heat until warmed through, stirring occasionally.
To make in advance: You can make this recipe up to 3 days in advance. Add a splash of milk and heat on the stove over medium heat to warm up.
To keep hot during serving: Keep mashed potatoes covered over low heat on the stove, stirring occasionally. Or keep mashed potatoes in a crockpot (with the lid on) over low.
Freezing: Cream cheese mashed potatoes freeze well. Let them cool to room temperature before transferring to a freezer-safe container. Freeze for up to 3 months. Let thaw overnight in the fridge before reheating.
Looking for similar recipes?
Serve garlic cream cheese mashed potatoes at Thanksgiving or as a dinner side topped with vegan mushroom gravy or just a pad of butter, salt, and pepper. Make it a complete comfort food meal with gouda mac and cheese, yeast rolls, and a warm kale salad.
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
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Garlic Cream Cheese Mashed Potatoes
Ingredients
- 2 ½ pounds Yukon gold potatoes see note #1
- ¼ cup table salt
- ½ teaspoon coarse salt
- 3 tablespoons unsalted butter
- 2 tablespoons minced garlic about 6-7 cloves; adjust to taste
- ½ to 1 cup whole milk adjust to taste
- 4 ounces cream cheese
- ½ teaspoon freshly ground black pepper
- ½ cup shredded Parmesan
- ¼ cup thinly sliced chives for topping
Instructions
- Wash potatoes and remove any debris. Remove the skin if desired (I leave the skin on with Yukon gold). Cut into one-inch pieces. Place in a 6 quart pot or Dutch oven. Add ¼ cup table salt and enough cold water to cover the potatoes by 1 inch. Bring to a boil over high heat. Cook uncovered for 10-15 minutes, until fork tender. Drain water and set cooked potatoes aside.
- Place the empty Dutch oven or pot over medium heat. Add two tablespoons butter. Once melted, add minced garlic. Saute, stirring frequently, until golden and aromatic, about 2 minutes.
- Return potatoes to the pot. Over medium-low heat, add ½ cup milk, cream cheese, ½ teaspoon kosher salt, and freshly ground black pepper. Use a potato masher to mash until mostly softened. I like to leave a few small chunks for texture.
- Stir in the Parmesan. Add additional ¼ to ½ cup of milk to further thin the potatoes, as desired. Keep over medium-low heat, stirring occasionally. until warmed through.
- Taste for salt and pepper. Serve topped with thinly sliced chives and mushroom gravy. Enjoy!
Notes
- Salt: Potatoes need a lot of salt! If you're wary of adding so much salt to the pot, note that most of it goes down the drain. Learn more about salting potatoes in this article.
- Potatoes: Yukon gold are my preferred mashing potato. Russet potatoes also work in a pinch, but I recommend peeling them first. I leave the Yukon gold skin on because it is very thin and adds a nice texture to the mashed potatoes.
- Storage: Mashed potatoes will keep refrigerated for 3-4 days in a closed container.
- Reheating: Place on the stove in a Dutch oven or large stockpot over medium heat. Add a splash of milk to loosen the potatoes. Cover and heat until warmed through, stirring occasionally.
Marnie says
Can you freeze these?
Cassidy Reeser says
Yes, they actually freeze well! I have only ever frozen small amounts but a full recipe should work too. Just let them thaw overnight in the fridge before reheating.