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These mashed potatoes with cream cheese and butter are perfect for anyone who is out of milk or heavy cream and looking to learn how to make mashed potatoes without milk that is creamy and tastes amazing!
When it comes to mashed potato recipes, a huge majority are made with either milk or heavy cream as go-to ingredients. After all, this is how traditional mashed potatoes were made.
However, if you’ve just run out of milk or heavy cream, and you’re looking for a good substitute for milk in mashed potatoes or a good substitute for cream in mashed potatoes, then this recipe is sure to become one of your favorites.
The recipe is made using 4 simple ingredients including potatoes, cream cheese, butter, and salt, and it is truly rich, decadent, and worth every single bite!
Ingredients for cream cheese mashed potatoes
Potatoes – There are many varieties of potatoes you can use here. The best options are Yukon gold potatoes because they’re naturally so creamy, which is really half the battle of making great mash. The Yukon gold potatoes have a smooth, slightly waxy texture and moist flesh which makes them perfect for this recipe.
Also, Russet potatoes are another good choice too. These potatoes are more starchy with a light, mealy texture which makes them great for mashing too!
Some people use a 50/50 mixture of the two for making creamy mashed potatoes.
Butter – I like using unsalted butter in my cream cheese mashed potatoes. A good mash recipe needs butter so that it reheats well if there are any leftovers.
Cream cheese – The star of the recipe, cream cheese is a must for any mashed potato recipe without milk or heavy cream. Cream cheese is a great ingredient to use if you want thick and creamy mashed potatoes.
Sea salt – Needed for adding flavor to the recipe. Without this ingredient, the dish will fall flat.
Garlic powder – This ingredient is optional, but it does add that nice garlicky flavor and aroma that goes so well with potatoes and enhances its flavor without overpowering the taste.
Chopped parsley – Use this as a garnish, optionally.
Tips for making cream cheese and butter mashed potatoes
- Use a potato ricer to make super fluffy, creamy mashed potatoes. However, if you don’t have a potato ricer, you can also use a potato masher.
- Also, you can use a hand mixer to mash the potatoes. If you use a hand mixer, be very careful not to overdo it. To use it, first, mash the potatoes with the masher or the back of your fork, then use the hand mixer for no more than 30 seconds. Just enough time to get the creaminess without the gumminess.
- You can leave the potato skins on if you’d like a more rustic texture or remove the skin for a more creamy recipe.
- Do not use a blender or food processor for mashed potatoes. This process will help to release a lot of the starch from the potatoes. The more starch that gets released, the gummier the mash recipe will be.
- Slice each potato into quarters before cooking. If you boil the potatoes whole, it will take a long time for the center to be properly cooked. This will result in the potatoes absorbing a lot of water and being very soggy and this can mess up the entire mashed potato recipe.
How to make mashed potatoes with cream cheese
Peel and chop the potatoes into quarters or small pieces. Then measure out the rest of the ingredients, and gather them all in one place.
Next, add the chopped potatoes into a large pot. Then add some water to the pot making sure the water covers the top of all the potato pieces. Add 1 teaspoon of salt to the water.
Cook the potatoes for 20 minutes on medium heat. You’ll know your potatoes are ready for mashing when they’re fork tender.
Then, drain the potatoes and place them back on the stove in the very same pot for about 1 minute until all the water is dried up.
Add the remaining ingredients including the salt, the butter, and the cream cheese to the pot containing the cooked potatoes and mash for a minute or 2 until most of the pieces are broken down.
Then, use a hand mixer to mash the potatoes for 30 seconds to get that extra creamy and fluffy texture. Set the hand mixer to the lowest setting for this step.
Give the potatoes a quick mix to ensure all the flavors are properly distributed throughout the recipe, then serve topped with some butter, chopped parsley, or chopped chives.
Mashed potatoes with cream cheese but no butter – Don’t use butter? Or maybe you don’t have any at the moment. Well, you can still make this yummy mash recipe with cream cheese but no butter. Follow the recipe instructions in the recipe card but in place of ⅓ cup of butter, use either 1/4 cup of olive oil, ⅓ cup of coconut oil, ⅓ cup of mayonnaise, or ⅓ cup of margarine.
Storing leftover cream cheese mash
Leftover mashed potatoes can be stored in the fridge in air-tight containers for up to 5 days. Make sure to let the mash cool properly before placing it in the fridge.
Reheating leftover mashed potatoes with cream cheese
Mashed potatoes with cream cheese and butter reheat well due to the fat content of those two ingredients. Here are two ways to reheat mash if you’re thinking of making yourself some overnight mashed potatoes with cream cheese.
- Place the leftover mash in a small saucepan with about 1-2 tablespoons of water and reheat over low heat for a few minutes. Stir the mash before serving.
- Place the mashed potatoes in a microwave-safe bowl, cover, and microwave for a few minutes. Give it a good store before serving.
Frequently asked questions
Can you freeze mashed potatoes with cream cheese?
Yes, you can. Due to the high-fat content of cream cheese mash, it can freeze well for up to 2 weeks. It’s also quite easy to thaw and reheat.
Is cream cheese good in mashed potatoes?
Cream cheese is amazing in mashed potatoes! It adds that wonderful richness and creaminess that you will appreciate. Cream cheese is also great for thickening up the mashed potato recipe so that it isn’t runny and watery.
- ½ small avocado
- ½ tablespoon lime juice
- 1 teaspoon butter
- 1 small egg
- 1 slice almond bread
- Red pepper flakes, optional
- Assemble all of your ingredients in one place.
- Then mash the avocado in a bowl with lime juice, salt, and pepper and place aside.
- Then, melt the butter in a skillet over medium heat and crack an egg in a skillet, then cook for 2-3 minutes.
- Then, spread the avocado mash over the toast and top with a fried egg and sprinkle some red pepper flakes if desired.
- Serve and enjoy!
Serving Size:1 slice
Amount Per Serving: Calories: 198Total Fat: 16.2gSaturated Fat: 4.8gCholesterol: 148mgSodium: 230mgCarbohydrates: 7.6gNet Carbohydrates: 2.2gFiber: 5.4gSugar: 0.6gProtein: 8.7g