Creamy Whipped Mashed Potatoes with Cream Cheese | CookOS

Creamy Whipped Mashed Potatoes

Name: Creamy Whipped Mashed Potatoes with Cream Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs Yukon Gold potatoes, peeled and cubed; Water, for boiling; 4 tbsp unsalted butter; 1/4 cup heavy cream, plus more as needed; 2 oz cream cheese, softened; Salt, to taste; Milk, as needed

These creamy whipped mashed potatoes combine Yukon Gold potatoes with cream cheese, butter, and heavy cream for an incredibly smooth, decadent side dish. They're versatile enough for any meal and can be made ahead.

🌍American 🏷️Mashed potatoes 🏷️Whipped potatoes 🏷️Creamy potatoes 🏷️Potato side dish Comfort food

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Total

30 min

Servings

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From TikTok · by dinnerin321

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Ingredients

2 lbs Yukon Gold potatoes, peeled and cubed
Water, for boiling
4 tbsp unsalted butter
1/4 cup heavy cream, plus more as needed
2 oz cream cheese, softened
Salt, to taste
Milk, as neededoptional

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Instructions

1
Place the peeled and cubed potatoes in a saucepan and cover with water.
2
Bring to a rolling simmer over medium-high heat. Cover and cook for 15-20 minutes, or until the potatoes are fork-tender.
3
Drain the potatoes well in a colander.
4
In a large mixing bowl, combine the butter, heavy cream, and cream cheese.
5
Add the hot, drained potatoes to the bowl with the dairy ingredients. Season with salt. Let the mixture rest for 2 minutes to allow the butter and cream cheese to soften.
6
Using a hand mixer, whip the potatoes on low speed, gradually increasing the speed until they are smooth and creamy. Add more heavy cream or milk if needed to reach your desired consistency.
7
Taste and adjust seasoning with more salt if necessary. Serve immediately.

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Tips & Notes

Pro tips

Cut potatoes into uniform 1-inch cubes so they cook evenly and mash uniformly in 15–20 minutes.
Add room-temperature cream cheese and butter to the hot potatoes to ensure they incorporate smoothly without lumps.
Fold gently by hand with a spatula rather than using an electric mixer for more than 30 seconds to avoid a gluey texture.

Substitutions

Cream cheese → Mascarpone or sour cream (tangier result, slightly less rich)
Heavy cream → Half-and-half or whole milk (lighter texture, less luxurious)
Unsalted butter → Salted butter (reduce added salt slightly)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with extra milk or cream stirred in to restore smoothness.

Equipment

stand mixer or hand mixer (optional, but avoid overworking) · potato ricer (optional, for ultra-smooth texture)

Common Questions

Can I make these mashed potatoes ahead of time?

Yes. Prepare them up to 24 hours in advance and refrigerate in a covered dish. Reheat gently on the stovetop over low heat, stirring occasionally and adding extra milk or cream if needed to restore creaminess.

What type of potatoes should I use?

Yukon Gold potatoes are ideal for this recipe because they're naturally creamy and waxy, creating a smooth texture without excess starch. Avoid russet potatoes, which can become gluey when overworked.

Why are my mashed potatoes gluey?

Overmixing releases starch from the potatoes. Mix until just combined after adding butter, cream cheese, and cream. Stop as soon as the mixture is smooth.

Can I substitute the cream cheese?

Mascarpone or sour cream can replace cream cheese for a tangier flavor, though the result will be slightly less rich. Use the same amount (2 oz).

How do I adjust the consistency?

Add milk or heavy cream gradually to reach your desired thickness. Start with small amounts to avoid overshooting, as the potatoes will thicken as they cool.