My Aunt Shirley is famous for her creamy mashed potatoes! They are SO fluffy, and creamy and have TONS of flavor. They are like soft, pillowy clouds that melt in your mouth. I could describe them forever but you’re just going to have to make them! A very unique recipe, that´s for sure. Originally posted November 7, 2017.
Table of Contents
- This creamy mashed potatoes recipe is a family favorite!
- Cream cheese mashed potatoes: A Thanksgiving staple
- Mashed potatoes with cream cheese ingredients
- How to make cream cheese mashed potatoes
- What to pair with the best creamy mashed potatoes
- How to store these mashed potatoes with cream cheese
- How to reheat mashed potatoes with cream cheese
- Mashed potatoes with cream cheese FAQ
- More great potato recipes to try out!
- Creamy Mashed Potatoes Recipe with Cream Cheese Recipe
Did you know that Costco has FREE home delivery?? Did you know that the delivery person will even bring you a portion of the free food samples that you missed at the store??
Just kidding. I had you there for a minute, didn’t I? Come on don’t lie.
I went through all the things they brought me and thought, man, this is super boring. No hidden chocolate-covered pretzels? No fancy bread from the bakery? Just bulk ground beef and 25 pounds of flour? Boo.
I was pretty excited about the delivery option but now I’m thinking I’ll probably still go to the store most of the time. Sure, I saved tons of money because I didn’t impulse buy 3 entire flats of mangos. But come on, sometimes you just don’t know in advance that you’re going to NEED those two enormous jars of Nutella. Or a giant jar of chocolate-vanilla coconut cashews (Have you HAD those?? Omg.) And don’t forget the cheese! Sell me all the fancy cheese! I definitely need 2 pounds of gouda.
Someday when I’m in debtor’s prison the other inmates will ask me, Karen, how did you end up here? Did you buy a mansion you couldn’t afford? Do you drive a Ferrari? And I’ll say no, I bought 1000 pounds of gummy bears every week at Costco.
This creamy mashed potatoes recipe is a family favorite!
So have you ever tried my Aunt Shirley’s Famous Dinner Rolls? They are the butteriest, most pillowy soft rolls of your life. I usually don’t even bother with real dinner when I eat them, just go for the gold with 3 rolls slathered in butter for dinner instead.
Shirley is an incredible baker but she’s also got mashed potatoes DOWN. This recipe is legendary. I had never actually made them before today, I’ve just been eating them for years on every holiday of my life. But I finally got the recipe from her and found out all her secrets. I knew she added cream cheese (lots; a whole 8-ounce package) but I didn’t realize how unique the rest of the recipe was.
Cream cheese mashed potatoes: A Thanksgiving staple
You should totally make these potatoes for Thanksgiving. These are the ones I ate every year growing up! Just don’t take the last serving without double-checking with everyone. There is a legendary story of my brother Eric taking a second helping of these creamy mashed potatoes before my cousin Amber had had any to begin with, and it was basically a tragedy.
I mean, I know that’s melodramatic, but seriously what if YOU were 12 and didn’t get any Thanksgiving mashed potatoes? What else is there to eat when you’re 12 and kinda picky? (The rolls, I guess.) I know this story like the back of my hand and I wasn’t even ALIVE when it happened, no joke. People have got FEELINGS about mashed potatoes. Eric’s never gonna live it down.
Maybe make a double batch just in case. We ate ours tonight with some pan seared salmon. Mm. Mashed potatoes make everything amazing!
Mashed potatoes with cream cheese ingredients
Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!
- Russet potatoes
- onion
- garlic
- cream cheese
- seasoned salt, like Lawry´s
- salted butter
- Better than Bouillon Chicken Base
- fresh parsley (optional garnish)
How to make cream cheese mashed potatoes
We are making these potatoes the Aunt Shirley way. First, you boil the potatoes WITH a chopped onion and minced garlic. This way the onion and garlic get nice and mellowed (say no to stinky breath) but the potatoes still retain amazing flavor when it all comes together. Then add chicken bouillon and Lawry’s seasoned salt. This is genius; it’s kind of like adding a little bit of gravy to your mashed potatoes. So delicious.
Peel those potatoes and chop them into nice, bite-sized pieces—about 1 or 2 inches should do the trick.
You´ll want to boil the potatoes WITH the onion and garlic, aka, The Aunt Shirley Way.
Lawryyyyy’s. It’s kind of a famous secret ingredient in our family, for lots of recipes. Add in the cream cheese, butter, chicken bouillon, and some of the Lawry´s.
Grab an electric mixer and whip everything together until it’s ultra creamy, which should take just a minute or two. Be sure to scrape down the sides and bottom of the pot as you go, and don’t overdo it—once it’s smooth, you’re done!
You can season it with a bit of black pepper if you like, but I found it didn’t need it. Let the creaminess speak for itself!!
What to pair with the best creamy mashed potatoes
Obviously a Thanksgiving turkey and all the other sides. But I make these year-round as the dreamiest, creamiest side dish ever. Here are some of my favorite mashed potato companions.
Easy Fall-Apart Crockpot Roast >> super tender, juicy, fall-apart crock pot roast
Easy Salisbury Steak Recipe (30 Minutes) >> the perfect comfort food in about 30 minutes
1770 House Meatloaf >> this Ina Garten Meatloaf recipe is the best I’ve ever had
Baked Ham with Raspberry Chipotle Ham Glaze >> super juicy, tender ham with a bit of a smokey kick from the chipotle
Famous Buttery Dinner Rolls >> so much heavenly buttery goodnessMake Ahead Green Beans >> simple yet delicious green beans are a must for your holiday table
How to store these mashed potatoes with cream cheese
These mashed potatoes will stay good in the fridge for 3-5 days. Store them in a container with a lid and heat up as much as you need at one time. You can also freeze them for up to a month or two.
How to reheat mashed potatoes with cream cheese
There are a few ways to do it depending on how much time you have. If you’re in a hurry, the microwave is your best friend—just pop the potatoes in a microwave-safe dish, cover them loosely, and heat them in short bursts (about a minute at a time), stirring in between. Add a splash of milk or a little butter to keep them nice and creamy.
If you’ve got a bit more time, the stovetop is my preferred method. Just throw your mashed potatoes into a saucepan over low heat, stirring frequently, and add a little extra milk or butter to bring back that dreamy texture. If you are reheating a large batch, the oven works wonders—spread the potatoes in a baking dish, cover with foil to lock in moisture, and bake at 350°F for about 20-30 minutes, giving them a stir halfway through. Making mashed potatoes with cream cheese ahead of time
Making mashed potatoes ahead of time is a total game-changer, especially when you’re preparing for a big meal or want to save time. The best way to do it is to make them as you normally would, then let them cool and store them in an airtight container in the fridge. They’ll keep for about 2-3 days.
Mashed potatoes with cream cheese FAQ
Ah, cream cheese in mashed potatoes—it’s one of those little tricks that take your mashed potatoes from “good” to “wow!” The reason people add cream cheese is simple: it makes the potatoes super creamy, rich, and smooth without being overly heavy. The tangy flavor of the cream cheese also adds a delicious depth that complements the buttery, fluffy goodness of mashed potatoes. Plus, it helps the potatoes hold their texture better, so they’re less likely to get too runny or gluey. It’s the secret ingredient that adds a little extra something special, making the potatoes extra indulgent without overpowering the classic flavor.
Absolutely! You can totally swap cream cheese for milk in mashed potatoes, and it’s actually a fantastic idea if you want to add some extra creaminess and flavor. Cream cheese will give your potatoes that rich, velvety texture with a slight tang, while milk usually just makes them smooth and creamy. Keep in mind, though, that cream cheese is thicker than milk, so you might need to add a little extra butter or even a splash of broth to get the consistency just right. But if you’re after decadent, indulgent mashed potatoes, this swap is a winner.
More great potato recipes to try out!
I don´t think I´ve ever met a spud I didn´t like. Here are some more of my favorite potato recipes.
Brown Butter Mashed Potatoes: >> say no to gravy. Yes to brown butter.
Slow Cooker Buttermilk Mashed Potatoes >> perfect way to save on stove top space on Thanksgiving.
Ultra Creamy, Cheesy, Make Ahead Mashed Potatoes >> make these ahead and bake last minute. They are sooooo cheesy.
Roasted Red Potatoes in Oven >> these baby reds come out tender in the middle and oh-so-crispy on the outside, every time
Funeral Potatoes >> embrace your middle American roots
Parmesan Potato Gratin >> potatoes, bacon and an entire pound of Parmesan cheese. OMG YUM
Mashed Potato Casserole from House of Yumm
Stuffed Mashed Potato Patties from Alyona’s Cooking
Spiced Mashed Potatoes with Ginger and Ghee from Buttered Veg
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Creamy Mashed Potatoes Recipe with Cream Cheese
Ingredients
- 8-10 large russet potatoes, 5 pounds, peeled
- 1 medium onion, chopped
- 1 tablespoon garlic, fresh, smashed and minced
- 8 ounces cream cheese
- 1/2 cup salted butter, 1 stick
- 2 tablespoons Better Than Bouillon Chicken Base
- 1 to 2 teaspoons Lawry's seasoned salt, taste it
- minced parsley, fresh, to garnish (optional)
Instructions
- Bring a large pot of water to a boil over high heat.
- Peel the potatoes and chop them into 1 or 2 inch pieces. (See photos)
- Chop the onion. Smash and mince the garlic. (You can use garlic from the jar in a pinch, but fresh is always better.)
- Add the potatoes, onions, and garlic to the pot of boiling water. Bring it back up to a boil and then lower the heat to a simmer.
- Simmer for 15-20 minutes, until the potatoes are very fork tender.
- Drain the potatoes carefully. I always use the lid and tip it over the sink but this can be a little heavy. Use a large colander if you have one. Return to the pot.
- Add the cream cheese, butter, chicken bouillon, and 1 teaspoon seasoned salt.
- Use an electric mixer to whip the potatoes until ultra creamy. You shouldn't need to whip more than 1-2 minutes. Make sure you scrape the sides and bottom with a spatula. Don't over mix; once it's whipped, turn off the mixer.
- Taste it and see if you would like to add up to 1 more teaspoon of seasoned salt.
- Garnish with fresh parsley if you’re a food blogger and need to post pictures of pretty food on the internet. Otherwise you can safely skip this step ;)
Notes
Source: This recipe, is, of course, from Aunt Shirley. :)
This is a wonderful, tasty recipe for mashed potatoes. Best recipe I have tried and I have tried lots. Wouldn’t change a thing.
So happy you loved it Kristine! It’s my all time favorite! Thanks for reviewing :)
Hi! This recipe looks amazing, but I HATE cream cheese. Is the taste of it obvious after it’s made? Would it completely change the outcome if I left it out? I saw someone used yogurt, but not a huge fan of that either. Lol. Thanks!!
Mandy I’m trying to be objective about your question but am having a hard time, haha. I love cream cheese so much I might be blinded. These potatoes don’t taste cream-cheesy to me. But then again, I love cream cheese. If you don’t like cream cheese you could sub sour cream. I would try it at least once though! Let me know what you think!
Im not a big fan of onion or garlic ‘chunks’ in my food…when you whip it all after boiling, do the onion and garlic chunks whip smoothly as well? Could I substitute onion powder and garlic powder instead and if so, how much would you recommend?
I am not a very adventurous cook but would like to expand my recipe book. Cooking scares me, hahaha!
Hi Angie! The finished mashed potatoes are super smooth and creamy. I would try it out with the onion and garlic and see how it goes! If you don’t like it, I would add 1/2 teaspoon each onion and garlic powder, or up to a teaspoon each. Enjoy!!
Made these vegan and omg delish! Best mash Ive ever had!
That’s awesome! So glad to hear they are successful vegan style! Thanks for reviewing!
Hi Karen! Ok, where do I start describing these absolutely AMAZING mashed potatoes!!! I have made mashed potatoes many, many times before but these….these are the holy grail of mashed potatoes!! My family and I went bonkers when we tasted them…my son doesn’t even like mashed potatoes but you should have see the eye roll when he ate these! We just couldn’t stop eating them…they are that good! I made them with your slow cooker pot roast and it was a fantastic meal! Thanks for sharing the most awesome mashed potato recipe EVER!!
Hooray!! I’m so glad you enjoyed the mashed potatoes Vanessa! I should rename these “Holy Grail Mashed Potatoes” ;) Thanks so much for leaving a review!!
These. Are the best mashed potatoes I’ve ever eaten. Absolutely delicious!! Lots of flavor!!
I didn’t have cream cheese but plain Greek yogurt had the same texture and worked really well.
Awesome Donna! Thanks for the tip!
I’m so glad to hear you loved them! Thanks for commenting!
I found this recipe last month and have made it 3 times already. The first time my husband and I loved them!!! I made them to take to Thanksgiving dinner and my family loved them!!! I made them for some friends for dinner and they loved them!!! I used Neufchatel cheese-which is cream cheese with less fat and I added parsley to them as I mixed them. We like little pieces of potatoes in ours because that is always how my Gram made them. But even with the little pieces they were still really creamy!!! Even my son who is a chef was impressed and said, ” I never would have thought of putting the onion and garlic in with the potatoes while they cook”. I guess he will be doing the same at the restaurant from now on. I have shared your recipe with so many people!!! Thank you so much for sharing!!! My you and your family have a blessed Christmas.
I’m so happy to hear that Dianne! It’s true, I think the onion and garlic in the boil is what sets these potatoes apart. It tones them down so they aren’t so overwhelming, and you just get a nice flavor! Tell your chef son thanks for the compliment! And thank YOU for commenting, so glad you are enjoying the recipe. Merry Christmas!
Sounds delish! Can I use a potato ricer. My son hates lumps!
Hi Doreen! Yeah I thinK a potato ricer would work great! I haven’t tried it but I’m sure it makes for some ultra smooth potatoes. Enjoy! Happy Thanksgiving!
Oh my gosh. Best mashed potatoes I’ve ever had. I literally licked the beaters just like I do when I make frosting! Thank you so much for sharing your family recipe. I will be making this for Thanksgiving
I lick the beaters for these potatoes too, Jenny, you’re not alone! They are just so creamy and delicious! I’m so glad you enjoyed the recipe, you are awesome for coming back to comment, thank you!
Incredible I Say !!! The Cream Cheese & Lawry’s totally made the mashed potatoes Amazing ! I thought mine were great with sour cream & garlic salt Boy was I wrong! Thank you & your Aunt Shirley for sharing the most Delicious mashed potato recipe!! 😋
The Lawry’s is a game changer, right?? Shirley is a miracle worker I tell you :) So glad you like it Angie!
I hate to admit it but I’m not a very good cook at all so I really had to work Thanksgiving for my man and I so I got online and did some searching. Thank God for The Food Charlatan! I really don’t care for turkey (SORRY!) so I made a roast in the crockpot, Aunt Shirley’s Creamy Mashed Potatoes and they were fabulous! Not to mention the candied yams 🍠 that I even made the syrup for 😋!! And corn (easy) and fresh rolls! Pumpkin pie of course. Everything with edible and tasty! Absolutely shocking 😳for me! I, the rookie, plan on using the food charlatan for a while! Thanks again! You wouldn’t believe how old I am 😯
Rookies unite! We have to stick together, right?? I’m so glad you loved the potatoes, they are a huge family favorite around here. I love how you describe your meal: “edible and tasty” haha! That made me laugh. Happy Thanksgiving, thank you for commenting!
Do you ever make these the day before and reheat? I’m cooking for a large crowd and going to use this recipe (which is now our go-to and we LOVE!) but I am wondering if I can save some craziness on Thanksgiving by having these done in advance? If so, how would you reheat? Sometimes mashed potatoes reheated are kind of “flat”
Hey Debra! I think you’re right, “flat” is a good word to describe day-old mashed potatoes. They will still be good, just not quite as fluffy and perfect. Mashed potatoes is one thing I will not make ahead of time, usually. I’m sorry I don’t have a better answer for you! I’m glad you are loving the recipe though, they really are the best potatoes :)
Thanks for the input. I’ll make them tomorrow! The day might be a little more hectic but we’ll have perfect mashed potatoes! Happy Thanksgiving!
I can’t believe she caved!
RIGHT??? She loves me. She really loves me.
Yum, looking forward to making these. How long should I mix with the electric mixer? I have tried using an electric mixer on mashed potatoes before but, it made them gummy. Not sure what I did wrong.
Thanks,
Hey Diane! Great question! I probably mixed for a total of 1-2 minutes. You want to stop mixing the moment you think you have got everything whipped up. You want them nice and creamy but if you do it too long they will get heavy and gummy, as you noticed. It helps to use a spatula to run along the edges and bottom of the pot so that you make sure you get all the corners. I hope this helps! Happy Thanksgiving, and happy potato making!
Thank you! will try making them with the help of your tips.
Happy Thanksgiving to you and yours.
I’m excited to try these! I don’t do much with onions, so when you say “onion” do you mean yellow, sweet, white? 😬 Working on my grocery list and wanted to get it right, thank you!
Hi Carla, Yellow onion is what I always use! Enjoy!
Yum! This is making me think your Aunt Shirley is a genius!! Can’t wait to try these!
Aunt Shirley IS a genius!! She totally knows where it’s at, especially when it comes to comfort food! Hope you get to try out the potatoes Mary :)