The Best Way To Get the Creamiest Mashed Potatoes, According to a Food Pro

The secret ingredient is already in your fridge.

If I had to choose a favorite food, I’d pick potatoes. I have yet to meet a potato or method of preparation I don’t enjoy. That being said, mashed potatoes will always reign supreme in my kitchen.

My weeknight mashes are all about speed—I don’t peel the potatoes, measure the add-ins, or get all the lumps out—but my holiday mashed potatoes are a different story. At Thanksgiving, I crave super smooth, creamy potatoes with extra-rich flavor.

You might think the trick to this is simply peeling the potatoes and using a generous amount of butter. While those work, I’ve found another ingredient that takes the taste and texture over the top. In addition to the usual milk, butter, and salt, I add cream cheese to my mashed potatoes.

My 1-Ingredient Upgrade for Extra Rich and Creamy Mashed Potatoes

Cream cheese has an ultra-silky texture and a fresh, slightly tangy flavor that complements the humble potato similarly to sour cream. I use full-fat cream cheese for maximum flavor. You could probably use reduced fat, but the cream cheese flavor may not come across as much.

The cream cheese melts into the potatoes to create an evenly creamy and velvety texture. There’s no stringiness or cheese pulls involved like there would be with firmer cheese, such as shredded cheddar. The potatoes have a more luxurious mouthfeel, too, thanks to the added fat content.

The beauty of this upgrade is it works with your basic mashed potato recipe without adding much time or effort. You’re rewarded with mashed potatoes that taste extra special and indulgent for holidays or anytime you’re craving elevated potatoes.

Tips for Adding Cream Cheese to Mashed Potatoes

For holidays, I typically add one eight-ounce block of cream cheese to five pounds of cooked potatoes. If you want to try this upgrade for a smaller batch of potatoes, add roughly three tablespoons of cream cheese per pound of potatoes.

The cream cheese goes in with the milk and butter after cooking and draining the potatoes.

Room-temperature cream cheese is easier to incorporate, so I let my cream cheese sit on the counter for several hours before prepping the potatoes.

Season the potatoes simply with salt and ground black pepper, or add a twist with spices and herbs. I like a touch of garlic powder for a hint of garlic flavor without any chopping. A sprinkle of chives is also delightful!