Throw caution to the wind and add cream cheese to your mashed potatoes

10Best Editors

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Prep time: 15 minutes | Cook time: 20 minutes | Serves: 6


Too lumpy, too watery, too sticky – finding the perfect emulsion for mashed potatoes, cream and butter makes this seemingly simple side a challenge. But with this recipe courtesy of The Food Channel, you'll get rich and fluffy mashed potatoes every time.

*Recipe courtesy of The Food Channel.


  • 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
  • Pinch 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, for 15 to 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.


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