Take your dinner to the next level with this delicious cream cheese mashed potatoes without milk recipe. It's easy, creamy, and packed with flavor. Enjoy a comforting meal that you can make in just minutes!
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- Potatoes - russet or yellow potatoes work best here
- Cream cheese - provides the creaminess adds flavor, substitute this with a vegan cream cheese if wanting dairy free.
- Butter - mashed potatoes need butter! Feel free to use margarine as well.
- Seasonings - adds flavor
How to make cream cheese mashed potatoes:
- Wash and peel - wash potatoes and peel the skin off of them. The skin can be tough so we do not want them in our mashed potatoes!
- Cut and boil - cut potatoes evenly to ensure even cook time. Place cut potatoes in a large pot. Cover potatoes with enough water to fully cover them. Place pot over high heat. Once water is boiling, turn down to medium heat so water doesn't boil over. Potatoes will be done when they are be penetrated with a fork.
- Add and mash - drain water off potatoes and add remaining ingredients to pot. Mash potatoes and serve!
How to mash potatoes
The easiest way to mash potatoes is by using a stand mixer or a hand held mixer. A handheld potato masher or potato ricer will also work.
- Cut potatoes evenly - to ensure even cooking, cut potatoes into the same size
- Room temp - make sure ingredient mix-ins are room temp and not straight out of the fridge when adding. We want them to melt right into the mixture and keep the potatoes warm, not cool them.
- Baked - you can bake your mashed potatoes in the oven at 350 degrees for 10 minutes if you want to allow flavors to blend more. This can also help keep your potatoes warm while waiting for your guests to arrive!
Cream cheese adds creaminess of the potatoes and thickens up the mixture.
Yes, you can prepare the recipe the same way. Allow potatoes to cool and transfer to a 9 x 13 baking dish with a lid. Place in the fridge for up to 2 days. Reheat potatoes in oven at 375 degrees. You can add extra butter on top while baking as well!
Boiled potatoes are done when they can be pierced with a fork or knife and it goes smoothy through. Do not over boil the potatoes or else they can get too much moisture.
By cooking potatoes all the way, the potatoes will not be clumpy. Using a hand mixer to blend potatoes will also help.
Yes, always peel potatoes before boiling or else they are harder to peel.
- More cheese - feel free to add shredded cheese to the mixture or on top for extra cheesiness
- Bacon - add protein and smokey flavor by adding bacon
- Flavored cream cheese - flavors such as garlic and herb are an option here
What to serve with mashed potatoes:
If you have leftover mashed potatoes, store in the fridge for up to a week. They do taste better the sooner you eat them though. Reheat in microwave, stove, or oven. You can add a splash of milk or cream on top to add moisture during the reheating process.
Cream Cheese Mashed Potatoes Without Milk
- 3 cups warm cooked potatoes boil, mashed, or cubed
- 4 oz cream cheese room temp
- 3 tablespoon butter
- 1 tablespoon Italian seasoning, parsley flakes
- In a mixing bowl, pour all ingredients. Mix on a low speed until all incorporated. Serve hot.
All information presented on this site is intended for informational purposes only. Nutritional facts listed are a rough estimate and should only be followed as a general idea.
Adding cream cheese to mashed potatoes is such a great idea - love the richness and depth of flavour. This is the perfect side dish.
Is there a better food than cheesey mashed potato? No way!! Thanks so much for the recipe.
Andréa Janssen says
It was so creamy and had a great flavor. So delicious! Thank you for sharing!
Love a good mashed potatoes recipe! This one is perfect.
Oh, what a lovely idea to use cream cheese instead of butter! I can well imagine how creamy the mashed potatoes will be then.