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cr ch mashed pot-hAs I have said many, many times before I am a HUGE mashed potato fan.  I love the rich, creamy side dish & how they pair perfect with pretty much anything you put with them…I think they really could be the perfect side.

Now my go to mashed potato recipe is a favorite (you can find the recipe here) and one that was passed down from my MeeMaw making it even that more special but every once in a while I just have to change things up and this time it was my beloved mashed potatoes.  To make this already amazing side even more rich and more creamy I added in cream cheese.  Cream cheese?… you ask… now in the beginning I was a little hesitant too as I didn’t want the mashed potatoes to end of gummy or too heavy but to my delight they were light, airy and AMAZING!!

So as a little experiment I didn’t tell The Hubby that I changed up his favorite side dish (yes we both LOVE mashed potatoes) just to see if he would notice.  He took a couple of bites and then I asked how everything was and he said “really good” and then asked what was different.  I smiled and then I told him I changed up the mashed potatoes a bit…he took a couple more bites and said he loved them.  They were super creamy and different from my normal version, but really, really good.  Well after The Hubby’s glowing review I knew they were a win win….they are actually so good I am going to make them for Thanksgiving instead of my traditional version.  We will see if anyone notices. 😉

12 servings

Cream Cheese Mashed Potatoes

Rich and creamy mashed potatoes that are loaded with tons of flavor and perfect for dinner this week or for the upcoming holidays

15 minPrep Time

20 minCook Time

45 minTotal Time

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  • 5 lb russett potatoes
  • 4 garlic cloves, minced
  • 6 oz reduced fat cream cheese
  • 4 tbsp butter
  • 1 cup fat free half & half
  • 1 tbsp salt
  • 1 tbsp pepper
  • Garnish with fresh chopped parsley (optional)


  • Fill a large stock pot 3/4 of the way with cold water
  • Peel each potato and cut into 2 inch pieces and place in pot with water
  • Stir in minced garlic
  • Cover pot and bring to a boil over medium-high heat
  • Cook until potatoes are fork tender, about 20 minutes
  • Drain potatoes & garlic through a colander and return potatoes to the same pot and place back on the stove over medium heat and stir to help potatoes dry out some
  • In a large microwavable measuring cup place cream cheese and butter into microwave and cook for 1 minutes, stirring after 30 seconds
  • Stir in milk, salt & pepper
  • Pour half of the butter mixture into the potatoes and using a hand mixer begin to whip up the potatoes until smooth, adding in more liquid as needed
  • Taste and adjust seasoning as needed
  • Serve with fresh chopped parsley
  • ENJOY!!


Each serving is 6 WW+ points:

Nutritional Info Calories 223 Calories from Fat 65 Total Fat 6.5g Saturated Fat 4.6g Trans Fat 0.0g Cholesterol 22mg Sodium 691mg Potassium 835mg Total Carbohydrates 28.8g Dietary Fiber 2.7g Sugars 3.2g Protein 5.1g Vitamin A 7% - Vitamin C 1% - Calcium 6% - Iron 1% Nutrition Grade C

Even if you have been making mashed potatoes the same way for years and years trust me this updated recipe will be a new favorite for sure.  

Make everyday sparkle – MJ

PS…Stay tuned for many more great sides for your Thanksgiving dinner

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