Get ready to take your mashed potatoes to the next level with this amazing recipe for creamy loaded mashed potatoes with cream cheese made in a large Dutch oven!
This dish is the perfect combination of creamy, fluffy, and loaded with all the best parts of a loaded baked potato, from sour cream to cream cheese and shredded cheese.
Loaded Mashed Potatoes with Cream Cheese
Homemade creamy mashed potatoes are a great side dish. They are easy to make and can be customized to suit your taste.
Perfect for potlucks, a holiday meal, a Sunday dinner, or a weeknight meal, they can be paired with any main dish, from delicious pork chops, pulled pork to oven-baked chicken.
Here is what you need to make fully loaded mashed potatoes with cream cheese.
Loaded Mashed Potatoes Ingredients
- Yukon Gold Potatoes: The potatoes are the base of any great mashed potato recipe. I recommend using Yukon Gold potatoes for the best flavor.
- Sour Cream: Adds a creamy texture, perfectly complementing the butter and cream cheese.
- Butter and Cream Cheese: Adds richness, creaminess, and a deliciously decadent flavor.
- Milk: Adding milk helps to achieve the desired consistency. It also helps to make the potatoes even creamier and smoother.
- Minced Garlic: Adding minced garlic gives them a subtle garlic flavor that complements the other ingredients.
- Salt + Pepper: No recipe is complete without salt and black pepper. These two simple ingredients help to bring out the flavors of the other ingredients and add depth to the potatoes.
- Shredded Cheese: To get the best flavor and texture, it is best to shred your cheese from a block of cheese. This will ensure that your cheese melts smoothly and evenly.
- Toppings: Add some delicious toppings to take your mashed potatoes to the next level of ultimate comfort food! Our favorites include crispy bacon and an extra dollop of sour cream and green onions.
This post contains affiliate links; I make a tiny commission off any purchase that you may make. This small commission helps you keep Rocky Hedge Farm going at no additional cost. Please see my disclosure policy for more information.
How to Make Super Creamy Mashed Potatoes with cream Cheese
Mashed potatoes are a classic comfort food that can be served as a delicious side dish on many meals. When made correctly, they are creamy, rich, and flavorful.
Adding a few extra ingredients to the traditional recipe can take the side dish recipe to a new level.
Here is how to make super creamy mashed potatoes.
Step 1: Boil the Potatoes
Start by peeling the potatoes with a potato peeler and dicing the potatoes into small chunks. Place them in a large pot or enameled Dutch oven, add enough cold water to cover the potatoes, and bring them to a boil.
Reduce the heat to low and let them simmer for 20-25 minutes or until soft and tender. Once they’re done, drain the water off the potatoes using a colander.
Step 2: Add Dairy Products
Return the potatoes to the Dutch oven after draining the water. Add the butter, milk, sour cream, cream cheese, and minced garlic to the pot.
Step 3: Mash the Potatoes
Mash potatoes using a hand masher or hand mixer until the dairy products are thoroughly mixed.
Step 4: Season the Mashed Potatoes
Add salt and pepper to taste, and stir until the seasoning is evenly distributed.
Step 5: Add Shredded Cheese
Sprinkle the shredded cheese over the mashed potatoes, then stir until the cheese is evenly distributed. The cheese will melt in the hot mashed potatoes, adding a creamy and cheesy flavor.
Step 6: Serve and Enjoy!
Transfer the loaded, creamy mashed potatoes to a serving dish or large bowl. Garnish with your favorite potato toppings, fresh herbs, or chopped scallions. Serve warm, and enjoy.
Or, to keep the mashed potatoes warm until serving, leave them in the Dutch oven, cover them with the lid, and place them in a warm oven.
Tips for Making this Recipe
- Use a Potato Masher: You can use a potato masher or a hand mixer when making mashed potatoes. If you like your potatoes with lumps, use a potato masher. Add dairy products to the potatoes and mash them until you get the desired texture.
- Use a Hand Mixer: If you prefer smoother mashed potatoes, use an electric mixer to blend everything. Be careful not to overmix the potatoes, as this can result in a gluey or gummy consistency.
- Use a Stand Mixer: Place potatoes in your stand mixer bowl. Attach the whisk to the mixer and start at a low speed. Gradually increase the speed to medium and add the dairy products until the potatoes are whipped and fluffy. Lastly, stir in the cheese by hand.
- Mix in Your Toppings After Mashing the Potatoes: Mix in your toppings like shredded cheese, crumbled bacon, and chopped scallions after you have mashed the potatoes. This will help ensure the toppings are evenly distributed and don’t get over-mixed.
- Shred the Cheese: Avoid using pre-shredded cheese as it is often coated with additives and anti-caking agents that can affect the texture and flavor of your loaded mashed potatoes. Colby Jack, Monterrey Jack, and sharp Cheddar Cheese are great options.
- Make Ahead Tip: One of the benefits of making mashed potatoes in a Dutch oven is the ability to keep them warm until ready to serve. Place the lid on the Dutch oven and put them in the oven on low until ready to serve.
Frequently Asked Questions
Here are some frequently asked questions and answers about making homemade loaded mashed potatoes.
How to Store Leftover Mashed Potatoes
Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 5 days. Letting the potatoes cool down to room temperature before storing them in the fridge is important.
What is the Secret to Creamy Mashed Potatoes
Cream cheese is the secret ingredient that makes these mashed potatoes super creamy!
What Type of Potatoes Should I Use?
I consider Yukon Golds to be the best for making mashed potatoes. These potatoes have medium starch and low moisture content, which helps create a fluffy, creamy, and smoother texture.
Are Russet Potatoes Good for Mashed Potatoes?
Yes, russet potatoes are good for mashed potatoes. They have a high starch content, which makes them perfect for achieving that light and fluffy texture.
Should I Peel the Potatoes?
It is recommended to peel the potatoes before boiling them for mashed potatoes. The potato skins can sometimes affect the texture, and it is preferred to have a smooth and creamy texture without any lumps.
How do I Prevent Lumps in My Mashed Potatoes
You can take a few steps to prevent lumps in your mashed potatoes. First, ensure your potatoes are cooked through before mashing; they should be fork tender.
Second, you can warm the milk before adding it to the potatoes. Adding cold liquids like milk can sometimes cause the starch in the potatoes to clump together.
What is the Best Way to Add Creaminess to my Mashed Potatoes
Combining heavy cream, butter, and milk is the key to achieving the perfect creamy texture. Adding sour cream and cream cheese can add even more creaminess!
Can I Make Mashed Potatoes Ahead of Time?
Yes, mashed potatoes can be made ahead of time and reheated in a Dutch oven or a casserole dish in the oven. Add some extra butter before reheating to prevent them from drying out.
More Potato Recipes You May Love
Printable Mashed potatoes with Cream Cheese recipe Card
Loaded mashed potatoes made in a Dutch oven are the perfect side dish. Whether you are serving them up for a family dinner or a special occasion, this recipe will surely become a favorite.
Creamy Loaded Mashed Potatoes with Cream Cheese
Take your mashed potatoes to the next level with this mouthwatering dutch oven recipe for creamy loaded mashed potatoes with cream cheese.
Ingredients
- 5 pounds potatoes, peeled and cubed
- 1 cup sour cream
- 1/2 cup butter, room temperature
- 8 ounces cream cheese, room temperature
- 1/2 cup milk or cream
- 2 teaspoons minced garlic
- salt + pepper to preferred taste
- 2 cups shredded cheese
- toppings: crispy bacon, chives, parsley
Instructions
- Start by peeling the potatoes with a potato peeler and dicing the potatoes into small chunks. Place them in a large pot or enameled Dutch oven, add enough cold water to cover the potatoes, and bring them to a boil.
- Reduce the heat to low and let them simmer for 20-25 minutes or until soft and tender. Once they’re done, drain the water.
- Return the potatoes to the Dutch oven after draining the water. Add the butter, milk, sour cream, cream cheese, and minced garlic to the pot.
- Mash potatoes using a masher or hand mixer until the dairy products are thoroughly mixed.
- Add salt and pepper to taste, and stir until the seasoning is evenly distributed.
- Sprinkle the shredded cheese over the mashed potatoes, then stir until the cheese is evenly distributed. The cheese will melt in the hot mashed potatoes, adding a creamy and cheesy flavor.
- Transfer the loaded, creamy mashed potatoes to a serving dish or large bowl. Garnish with your favorite potato toppings, fresh herbs, or chopped scallions. Serve warm, and enjoy.
- Or, to keep the mashed potatoes warm until serving, leave them in the Dutch oven, cover them with the lid, and place them in a warm oven.
Notes
- Use a Potato Masher: You can use a potato masher or a hand mixer when making mashed potatoes. If you like your mashed potatoes with lumps, use a potato masher. Add dairy products to the potatoes and mash them until you get the desired texture.
- Use a Hand Mixer: If you prefer smoother mashed potatoes, use an electric mixer to blend everything. Be careful not to overmix the potatoes, as this can result in a gluey or gummy consistency.
- Use a Stand Mixer: Place potatoes in your stand mixer bowl. Attach the whisk to the mixer and start at a low speed. Gradually increase the speed to medium and add the dairy products until the potatoes are whipped and fluffy. Lastly, stir in the cheese by hand.
- Add Toppings after Mashing the Potatoes: Mix in your toppings like shredded cheese, crumbled bacon, and chopped scallions after you have mashed the potatoes. This will help ensure the toppings are evenly distributed and don’t get over-mixed.
- Avoid pre-shredded cheese, as it is often coated with additives and anti-caking agents that can affect the texture and flavor of your loaded mashed potatoes. Colby Jack, Monterrey Jack, and sharp Cheddar Cheese are great options.
- One of the benefits of making mashed potatoes in a Dutch oven is the ability to keep them warm until ready to serve. Place the lid on the Dutch oven and put them in the oven on low until ready to serve.