Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Big Martha's Mashed Potatoes With Cream Cheese 4.1 (261) This rich side dish recipe is a Martha family favorite, courtesy of her mother, Mrs. Kostyra. Servings: 8 Jump to recipe Mashed potatoes with cream cheese are rich, and this recipe from Martha's mother, Martha Kostyra, is wonderfully rich and creamy. It calls for just six ingredients: white potatoes or Yukon gold potatoes, cream cheese, a generous amount of butter, a little milk, and some heavy cream. A mixer is used to whip the mixture into fluffy clouds for what is sure to be everyone's favorite side dish. And the best part? These mashed potatoes can be made up to two hours ahead—a big win when you're entertaining. 15 Family Recipes From Big Martha, Martha's Mother Credit: Johnny Miller decorvow “For Thanksgiving, I like to make the famous mashed potatoes my mother, 'Big Martha,' used to serve. They're decadently delicious—made with cream cheese and butter—and are always a hit." — decorvow 4 Tips From Martha’s Mom for the Best Mashed Potatoes Don’t use a different potato—this recipe should be made with Yukon gold potatoes or white potatoes. Cook the potatoes just so; do not under- or overcook them. The potatoes are done when you can slide a paring knife in with no resistance. Let the potatoes dry before mashing. Once they are boiled, drain and let them sit in the pan they cooked in for a minute or two. This allows for some of the unneeded moisture to evaporate. Use the mixer on low speed and gently combine the butter, milk, and cream with the potatoes. Do not overmix, or the mashed potatoes will be gummy. Directions Cook potatoes: Place potatoes and 1 tablespoon salt in a medium pot, cover with cold water by 2 inches, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain, and let stand until just cool enough to handle. Reserve pot to use to warm potatoes before serving. Remove skins and cut: Rub off skins, and discard. Cut potatoes into large pieces. Combine with cream cheese, butter, milk and cream in mixer: Combine potatoes, cream cheese, butter, milk, and 1/4 cup cream in a mixer bowl fitted with the paddle attachment. Beat until combined. Season with salt and pepper, and beat to desired consistency. Use a bowl and handheld mixer to mix the dairy into the potatoes if you don't have a stand mixer. Return to stove, add cream, warm through: Return mashed potatoes to pot, and place over medium heat. Add remaining cream, and cook, stirring constantly, until heated through. Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours. Making Mashed Potatoes With Cream Cheese Ahead Mashed potatoes can be made up to three days ahead, cooled to room temperature, and stored in an airtight container in the refrigerator for up to three days before being reheated. The best way to reheat them is in a covered bowl over simmering water. If you're making them a few hours in advance, keep them warm in a covered bowl set over simmering water for up to two hours. How to Serve Mashed Potatoes With Cream Cheese This rich, comforting side dish deserves a top-notch presentation: Warm the serving dish: Before adding the potatoes, we suggest warming the serving dish, as this side is best enjoyed hot. A cold dish will reduce the temperature of the potatoes. Adding hot tap water to the dish is an easy way to warm it. Alternatively, place it in your oven preheated to the lowest setting. If you're using the oven to cook other dishes, placing the dish on top of the stove should warm it sufficiently. Garnish: If you're making mashed potatoes with cream cheese for a holiday meal, you may want to dress them up for the table. The simplest—and most delicious—way to do this is to add a neat pat of butter to the dish when you transfer the potatoes to the serving dish. Chopped chives or minced scallions are another option, especially if you want to add some green to the table. Frequently Asked Questions Can I substitute cream cheese for milk in mashed potatoes? No, we don't recommend substituting cream cheese for the milk in mashed potatoes. It would make the side dish overly thick and cheesy. We prefer to use both cream cheese and milk, as well as butter, in our mashed potatoes for a really rich side dish. Should milk be cold or warm for mashed potatoes? Milk for mashed potatoes should always be warm not cold. Milk straight out of the fridge will cool down otherwise piping-hot potatoes. Warm the milk in a small saucepan before incorporating it into your mash. What is the best tool for mashing potatoes? The best tool for mashing potatoes is a matter of personal preference. We're fans of the potato masher, a tool designed for the task that is much better than using a whisk or a fork. Fans of the potato ricer assert is the best tool for a really smooth, fluffy mash. Mrs. Kostyra's mashed potatoes recipe calls for using a stand mixer to combine the potatoes and dairy. 5 More Mashed Potatoes Recipes to Try Garlic-Thyme Mashed Potatoes Sour-Cream and Chive Mashed Potatoes Buttermilk Mashed Potatoes Vegan Mashed Potatoes Mashed Potatoes With Pumpkin and Greens Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the decorvow recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.