My Aunt Shirley is famous for her creamy mashed potatoes! They are SO fluffy, 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. Originally posted November 7, 2017.
Table of Contents
- This Creamy Mashed Potatoes Recipe is a family favorite!
- Cream Cheese Mashed Potatoes: A Thanksgiving staple
- Ingredients for Mashed Potatoes with Cream Cheese
- How to make Cream Cheese Mashed Potatoes
- What to pair with the Best Creamy Mashed Potatoes
- How to store this Mashed Potatoes Recipe with Cream Cheese
- 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, did 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 pillow 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 at 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.
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. The she adds 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.
Cream Cheese Mashed Potatoes: A Thanksgiving staple
You can season it with a bit of pepper if you like, but I found it didn’t need it. Let the creaminess speak for itself!! You should totally make these potatoes for Thanksgiving. They 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 makes everything amazing!
Ingredients for Mashed Potatoes with Cream Cheese
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
- Salted butter
- Better than Bouillon Chicken Base
- Fresh parsley (optional garnish)
How to make Cream Cheese Mashed Potatoes
Here’s a quick overview of how to make this recipe. Full instructions can be found in the recipe card below!
- Bring a large pot of water to a boil over high heat.
- Peel the potatoes and chop them into 1 or 2 inch pieces.
- Chop the onion. Smash and mince the garlic.
- 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, then return them to the pot.
- Add the cream cheese, butter, chicken bouillon, and seasoned salt.
- Whip the potatoes with an electric mixer until creamy.
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
Easy Salisbury Steak Recipe (30 Minutes)
1770 House Meatloaf
Baked Ham with Raspberry Chipotle Ham Glaze
Famous Buttery Dinner Rolls
Make Ahead Green Beans
How to store this Mashed Potatoes Recipe 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. When you’re ready to eat them, defrost them in the fridge overnight before heating. They’ll reheat best on the stovetop in a pot in small portions, like 1-2 cups at a time.
More great potato recipes to try out!
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.
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
Creamy Mashed Potatoes Recipe with Cream Cheese
4.95 from 20 votes
Prep: 10 minutes mins
Cook: 15 minutes mins
Total: 25 minutes mins
Servings: 10 Servings
My Aunt Shirley is famous for her mashed potatoes! They are SO creamy, fluffy, 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.
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 teaspoonseasoned 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
*I like to use the Better than Bouillon brand, it’s a paste that you store in the refrigerator after opening. It adds so much flavor! But if you don’t have any, instant chicken bouillon granules will work too. That’s what the original recipe calls for. Oh and I almost forgot, I used 1 tablespoon of chicken and one tablespoon of TURKEY base. Love that stuff. It’s got tons of flavor. It’s perfect for making Make Ahead Turkey Gravy, too.
Source: This recipe, is, of course, from Aunt Shirley. :)
Nutrition
Serving: 1cup | Calories: 398kcal | Carbohydrates: 56g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 413mg | Potassium: 1286mg | Fiber: 4g | Sugar: 3g | Vitamin A: 591IU | Vitamin C: 18mg | Calcium: 68mg | Iron: 3mg
Course: Side Dish
Cuisine: American
Calories: 398
Keyword: mashed potatoes
Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!
Categorized as Christmas Recipes, Easter Recipes, , Thanksgiving
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