Cream Cheese Mashed Potatoes Recipe
Cream Cheese Mashed Potatoes Recipe photo by Taste of Home
Next Recipe

Cream Cheese Mashed Potatoes Recipe

Read Reviews
5 2 2
Publisher Photo
When I serve this easy mash, the bowl is always scraped clean. Before holiday feasts, I make it early and keep it warm in a slow cooker so I can focus on last-minute details. —Jill Thomas, Washington, Indiana
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES:20 servings
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 20 servings


  • 8 pounds russet potatoes
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, melted
  • 2 teaspoons salt
  • 3/4 teaspoon pepper
  • Additional melted butter, optional
  • 1/4 cup finely chopped green onions

Nutritional Facts

3/4 cup: 185 calories, 9g fat (5g saturated fat), 25mg cholesterol, 318mg sodium, 25g carbohydrate (2g sugars, 2g fiber), 3g protein.


  1. Peel and cube potatoes. Place in a large stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 12-15 minutes. Drain.
  2. With a mixer, beat cream cheese, 1/2 cup melted butter, salt and pepper until smooth. Add potatoes; beat until light and fluffy. If desired, top with additional melted butter. Sprinkle with green onions. Yield: 20 servings.
Originally published as Cream Cheese Mashed Potatoes in Taste of Home November 2016, p56

Reviews for Cream Cheese Mashed Potatoes

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
shannondobos User ID: 5115022 255282
Reviewed Oct. 11, 2016

"I made this recipe for dinner guests this past weekend and it was a huge hit! I halved the recipe for a smaller crowd, and made it exactly as written, leaving out the additional optional melted butter. I will definitely make again....soooo good!"

delowenstein User ID: 3766053 255052
Reviewed Oct. 5, 2016

"This recipe is SOOO Finger-Licking GOOD! I prepared them today, but I used less the amount

of potatoes since it's basically just myself! I'd used 1 tsp. salt, 1/2 tsp. pepper,1/4 cup melted butter, 4 russet potatoes which I'd cut in pieces then cooked up to 30 minutes until tender. I peeled potatoes after they cooked. I DID use the full 8-oz. cream cheese! I mixed in 1/2 chopped small onion into the potatoes, sprinkled with paprika and baked for 45 minutes in 1qt. casserole dish at 350o F. delowenstein"

Loading Image