Loaded Mashed Potatoes with Cream Cheese
Learn how to take your mashed potatoes from boring to amazing with this 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
Perfect for potlucks, a holiday meal, a Sunday dinner, or a weeknight meal, loaded mashed potatoes can be paired with any main dish, from delicious meatballs, pulled pork to oven-baked chicken.
Loaded Mashed Potatoes Ingredients
Here is what you need to make fully loaded mashed potatoes with cream cheese.
- Yukon Gold Potatoes: These potatoes are ideal for mashed potatoes, offering the best flavor and texture.
- Sour Cream: Adds creaminess and perfectly complements the butter and cream cheese.
- Butter and Cream Cheese: Creates rich, creamy mashed potatoes with a decadent flavor.
- Milk: Helps achieve the perfect consistency, making the potatoes smoother and creamier.
- Minced Garlic: Adds a subtle garlic flavor that enhances the dish.
- Salt + Pepper: Essential for bringing out the flavors and adding depth.
- Shredded Cheese: Shredding cheese from a block ensures smooth, even melting.
- Toppings: Enhance with crispy bacon, sour cream, and green onions for an extra layer of comfort food goodness.
Kitchen Tools (affiliate links): potato peeler | enameled Dutch oven | colander | potato masher
How to Make Loaded Mashed Potatoes with Cream Cheese
If you’re looking for the ultimate comfort food, these super creamy mashed potatoes made with cream cheese will be your new go-to recipe.
Step 1: Boil the Potatoes Peel and dice the potatoes into chunks. Add them to a large pot, cover with chicken broth, and bring to a boil. Reduce the heat and simmer for 20-25 minutes until tender. Drain the potatoes in a colander.
Step 2: Add Dairy Return the drained potatoes to the pot. Add butter, milk, sour cream, cream cheese, and minced garlic.
Step 3: Mash Mash the potatoes using a hand masher or mixer until smooth and combined with the dairy.
Step 4: Season Add salt and pepper to taste, stirring to distribute evenly.
Step 5: Add Cheese Stir in the shredded cheese until melted and mixed into the potatoes.
Step 6: Serve Transfer to a serving dish, garnish, and serve warm. Or keep them warm in the pot in a low oven until ready to serve.
Recipe Tips
- Potato Masher: Use a potato masher for a lumpier texture. Mash the potatoes with the dairy products until you reach your desired consistency.
- Hand Mixer: For smoother mashed potatoes, use an electric mixer, but avoid overmixing to prevent a gluey texture.
- Mix Toppings Last: After mashing, mix in toppings like cheese, bacon, and scallions to evenly distribute them without overmixing.
- Shred Your Own Cheese: Shredding your own cheese improves texture and flavor, avoiding the additives found in pre-shredded cheese. Colby Jack, Monterey Jack, and sharp Cheddar are great options.
- Make Ahead: Keep mashed potatoes warm in a Dutch oven by placing the lid on and putting them in a low oven until serving.
Recipe FAQs
Can I Make Mashed Potatoes Ahead of Time? Yes, you can make them ahead and reheat them in a Dutch oven or casserole dish. Add extra butter before reheating to keep them from drying out.
How to Store Leftover Mashed Potatoes: Store leftovers in an airtight container in the fridge for up to 5 days. Let the potatoes cool to room temperature before refrigerating.
What’s the Secret to Creamy Mashed Potatoes? The secret is cream cheese, which adds extra creaminess.
What Type of Potatoes Should I Use? Yukon Golds are the best choice for mashed potatoes because they have the right balance of starch and moisture for a fluffy, creamy texture.
Are Russet Potatoes Good for Mashed Potatoes? Yes, russet potatoes are great for achieving a light and fluffy texture due to their high starch content.
Should I Peel the Potatoes? Yes, peeling the potatoes helps achieve a smooth and creamy texture without lumps.
How Do I Prevent Lumps in Mashed Potatoes? Make sure the potatoes are fully cooked and fork-tender before mashing. Warm the milk before adding it to avoid clumping.
What’s the Best Way to Add Creaminess? Use a combination of heavy cream, butter, and milk, with the addition of sour cream and cream cheese for extra creaminess.
More Potato Recipes You May Love
- Old Fashioned Potato Salad
- New Potatoes With Green Beans And Bacon
- Easy Oven Roasted Potatoes And Onions Recipe
- Pan Fried Potatoes
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
- Chicken Broth - enough to cover the potatoes
- 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 chicken broth 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.
