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 has become my go to recipe. Everyone loves it!
Going to try these for Thanksgiving, but want to clarify…when you drain the potatoes the boiled onion stays in the bowl and gets mixed in with everything else?
Yes, onion and garlic stay in! When they are boiled their potency goes away. Enjoy!
Whst is turkey base?
Hi Judith! Better Tham Bouillon has lots of different flavors, you can use chicken or turkey for this recipe.
Haven’t tried these yet but definitely on my holiday list! I’ve made several of your breakfast casseroles and they all were a huge hit!!! Love love love your website/blog. Totally enjoy your sense of humor…true to the normal everyday life of a woman…wife, mother, daughter, etc!!!! 😊🤪🤪
I’m so happy to hear from you Rofaye! Gotta keep it real, right? 😂 I hope you love the potatoes as much as you love the breakfast casseroles! Happy Thanksgiving!