Cream Cheese Mashed Potatoes
Regular mashed potatoes are fine. These are the ones people go back for. The trick is cream cheese — it does what butter and milk alone can't, adding a slight tang and a dense, velvety texture that keeps the mash from tasting like plain starch. Eight ounces of it, plus a stick of butter and a cup of half & half, turns three pounds of potatoes into a side dish that could honestly be the main event.
French Made Easy is what keeps it from being one-note rich. Its herb-and-savory profile cuts through the dairy so every bite tastes seasoned, not just buttery. This is the mash for Thanksgiving, for a holiday roast, or for a random Tuesday when you want comfort food that took barely any effort. Four steps, one pot, and you're done.
Ingredients
- 2 tsp French Made Easy
- 3 lbs rustic or golden potatoes
- 8 oz cream cheese
- 4 oz butter
- 1 cup half & half
- 2 Tbsp chives, diced
Ingredient notes & swaps
- **Potatoes:** Rustic (russet) potatoes mash fluffiest; golden (Yukon Gold) mash denser and buttery. This recipe calls for either — russets for a lighter mash, golds for a richer, more velvety one.
- **Cream cheese:** Full-fat block cream cheese gives the best texture. Let it soften at room temperature so it melts in cleanly without lumps. Whipped or low-fat versions have more water and won't be as rich.
- **French Made Easy:** An all-natural, gluten-free French herb blend that seasons the mash without you reaching for five different jars. A jar of French Made Easy covers this, and 2 tsp is a starting point — taste and add more before serving.
- **Butter:** Four ounces (one stick) is what makes it a holiday-grade side. Salted or unsalted both work; if using salted, go easy on any extra salt.
- **Half & half:** Whole milk works for a slightly lighter mash; heavy cream makes it even more decadent. Warm it first — cold dairy cools the potatoes and firms them up.
Directions
- Peel and cube potatoes. Boil in salted water until fork-tender, about 15-20 minutes. Drain well.
- Mash potatoes and stir in butter and cream cheese until melted and smooth.
- Add half & half and French Made Easy, mixing until creamy.
- Top with diced chives and serve.
Why this works
Two moves make these creamy instead of gluey. First, drain the boiled potatoes really well — waterlogged potatoes dilute the dairy and go pasty. Second, add the fats in order and off aggressive heat: butter and cream cheese first, so they melt into the hot potatoes, then the half & half to loosen. Overworking mashed potatoes releases starch and turns them into paste, so mash just until smooth and stop. Warming the half & half before it goes in keeps the whole thing hot and silky rather than cooling the mash into a stiff lump.
What to serve it with
These belong next to anything with a sauce or gravy to soak up — a roast chicken, braised beef, or a holiday turkey. Pile them in a warm bowl, make a well in the center for gravy, and finish with the diced chives and an extra pat of butter. They're rich enough to anchor a plate, so keep the other sides bright: a crisp green salad or roasted vegetables balance them out. Leftovers make excellent potato cakes — form patties and pan-fry until crisp.
Tips
- Warm the half & half before adding for an even smoother result.
- Salt the boiling water generously — it's the only chance to season the potatoes from the inside.
- Let the cream cheese and butter come to room temperature so they melt in without lumps.
- Don't overmix once the dairy is in; work the potatoes just until smooth to avoid a gummy texture.
FAQ
Can I make cream cheese mashed potatoes ahead of time?
Yes — this is a great make-ahead side. Prepare them fully, spread into a baking dish, and refrigerate up to 2 days. Reheat covered at 350°F until hot, stirring in a splash of warm half & half to bring back the creamy texture.
What are the best potatoes for creamy mashed potatoes?
Russets give you the fluffiest, lightest mash; Yukon Golds give a denser, naturally buttery one. Both work here. For the smoothest result, avoid waxy red or new potatoes, which stay firm and can turn gluey when mashed.
Why did my mashed potatoes turn out gummy?
Almost always overmixing. Mashing or whipping too hard releases starch and turns potatoes into paste. Mash by hand or with a ricer just until smooth, and stop as soon as the dairy is combined. Undrained, waterlogged potatoes can also cause it.
Are these mashed potatoes gluten-free?
Yes. Potatoes, cream cheese, butter, and half & half are all naturally gluten-free, and French Made Easy is gluten-free too. The whole dish is safe as written.
Nutrition
Estimated per serving · values are approximate.