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Cream Cheese Mashed Potatoes

Whenever 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


  • 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


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

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Average Rating:
  • gunslinger
    Mar 2, 2020

    The cream cheese adds a richness that turns ordinary mashed potatoes into extra yummy!

  • Lauri
    Sep 3, 2017

    No comment left

  • pajamaangel
    Mar 23, 2017

    Great tasting potatoes!

  • puffybloomers
    Jan 1, 2017

    Really good recipe. Putting potatoes in crock pot while doing other things is extremely convenient.

  • Orbs
    Nov 14, 2016

    I cut the recipe down for 2. Delicious. I added chives and a little milk.Thank you, Jill, for sharing this recipe.

  • shannondobos
    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
    Oct 5, 2016

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