This deliciously fluffy cream cheese mashed potatoes recipe makes the best make-ahead potato side dish! Creamy and lump-free, these heavenly fluffy mashed potatoes will be the star of any meal.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Side Dish
Cuisine: American, Chinese
Keyword: Best Mashed Potatoes, fluffy mashed potatoes, mashed potatoes with cream cheese, riced mashed potatoes
Fill one-third of a large stockpot with cold water.
Peel potatoes and rinse.
5 lbs potatoes
Cut each potato into 12-16 pieces. Place in the stockpot.
Bring water to a boil.
Boil for two minutes, and then reduce to medium-high and cook until the tip of a knife can pierce through one of the potatoes (~10 minutes).
Drain the potatoes.
Add the softened butter and cream cheese to the bottom of the pot that the potatoes were just in. The butter and cream cheese should start softening/melting.
8 tbsp butter, 4 oz cream cheese
Using a large spoon, fill your ricer halfway and press the potatoes over the pot. Repeat until all the potatoes have been through the ricer.
Using a large spatula, fold the potatoes into the butter and cream cheese.
Slowly add your chicken stock, cream or milk until the potatoes are the exact consistency you want.
1 cup chicken stock, 1 cup cream or milk
Salt and pepper to taste.
Salt and pepper to taste
Notes
Meal prep tip: cover the cut potatoes with cold water and store them in the fridge for up to 36 hours.
Make sure to warm your milk or cream before adding it to the potatoes.