Mashed Potatoes with Cream Cheese

Mashed Potatoes with Cream Cheese

Mashed Potatoes with Cream Cheese

Prep Time

15 minutes

Cook Time

20 minutes


6 people

This simple recipe turns out marvelous mashed potatoes every time. Using a ricer results in just the right texture.

Why Try? Ricing the potatoes ensures they won’t be over mixed which can result in a gluey texture. This method will yield wonderful, fluffy mashed potatoes everyone will love.

To save time, this side dish can be made several days ahead, held refrigerated and reheated in the microwave to serve!


  • 2 1/2 pounds Yukon Gold potatoes, peeled, diced into 2-inch pieces
  • 6 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2 cup half and half, warmed
  • Salt and pepper to taste


  • 1 Put potatoes into a saucepan. Add water until potatoes are covered.
  • 2 Bring to a boil, reduce heat and simmer, covered, 15-20 minutes or until fork tender. Drain thoroughly.
  • 3 Rice potatoes into a large bowl.
  • 4 Add remaining ingredients and stir until thoroughly blended. Serve warm.



God has blessed us with an amazing growing season this year, and like most other crops, peppers have been so prolific that most growers have (…)


The bumper crop of peppers – hot, sweet and mild – calls for recipes that make good use of this incredible crop, like this Smoky (…)


Everywhere you look in the media, salmon (as well as other fish) are being baked, roasted and cured in a bed of salt alone. To me, it (…)

More TFC