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Creamy Mashed Potatoes Recipe with Cream Cheese

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 10 Servings
Calories: 398 kcal
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. Bring a large pot of water to a boil over high heat. 
  2. Peel the potatoes and chop them into 1 or 2 inch pieces. (See photos) 
  3. Chop the onion. Smash and mince the garlic.  (You can use garlic from the jar in a pinch, but fresh is always better.)
  4. 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. 
  5. Simmer for 15-20 minutes, until the potatoes are very fork tender. 
  6. 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.
  7. Add the cream cheese, butter, chicken bouillon, and 1 teaspoon seasoned salt. 
  8. 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.
  9. Taste it and see if you would like to add up to 1 more teaspoon of seasoned salt.
  10. 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 Information

Serving 1serving Calories 398kcal (20%) Carbohydrates 56g (19%) Protein 8g (16%) Fat 17g (26%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 49mg (16%) Potassium 1286mg (37%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 591IU (12%) Vitamin C 18mg (20%) Calcium 68mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 10Servings

Amount Per Serving

Calories 398

% Daily Value*

Serving 1serving
Calories 398kcal 20%
Carbohydrates 56g 19%
Protein 8g 16%
Fat 17g 26%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 49mg 16%
Potassium 1286mg 27%
Fiber 4g 16%
Sugar 3g 6%
Vitamin A 591IU 12%
Vitamin C 18mg 20%
Calcium 68mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.