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Mashed Potatoes with Cream Cheese


  • 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

Prep Time:

15 minutes

Cook Time:

20 minutes



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.

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


  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.

Nutritional Information

Calories 346, Carbohydrates 35g, Cholesterol 59mg, Fat 20g, Fat Calories 176, Fiber 2g, Protein 7g, Saturated Fat 12g, Sodium 111mg. Daily Values: Calcium 51.05mg 5%, Phos 51.32mg 5%, Copper 0.01mg 1%, Zinc 0.26mg 2%, Panto 0.23mg 2%, Biotin 0.79mcg 263%, Iodine 3.6mcg 2%, Magnesium 4.74mg 1%, Iron 1.72mg 10%, Vitamin B6 1%, Vitamin C 67%, Vitamin B12 3%, Vitamin D 4%, Vit E-a-Toco 1%, Vitamin A 14%. Percent Daily Values are based on a 2,000 calorie diet.