Creamy, Cheesy Mashed Potatoes

I found "The Best Mashed Potatoes" on Ask Chef's and decided to give these a try to go with some meatballs and gravy we were having. I modified the recipe to suit our tastes and they are creamy, cheesy, and delicious!

I like ours on the creamy side, so I used a full 1/2 cup milk in this recipe, but if you prefer yours to be firmer and a little more "dry", I'd start with 1/4 cup and go from there. The cream cheese gives these a very sticky consistency and a nice creaminess!

Creamy, Cheesy Mashed Potatoes

2.5 pounds Yukon Gold potatoes
3 TBS butter
1/4 cup Parmesan cheese
4-oz cream cheese
1/4 - 1/2 cup milk
1 clove garlic, peeled and minced
salt and pepper to taste


  1. Bring a pot of salted water to a boil. Add potatoes; cook until tender (about 15-20 minutes). Turn off heat; drain and return potatoes to pot.
  2. Add butter, Parmesan cheese, milk, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.


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