Creamy holiday mashed potatoes

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15 min


8 to 10 servings

* PLUS Cooking time: 25 minutes


  • 10 large potatoes , peeled
  • 2 cups milk , 2% or 3.25%
  • 250-g block cream cheese , cut into cubes
  • 1/4 cup butter
  • 1 tsp salt
  • finely chopped chives , optional


  • Cut potatoes in half and place in a large saucepan. Cover with water. Cover and bring to a boil, then reduce heat to medium. Gently boil, partially covered, until potatoes are fork-tender, 25 to 30 minutes.
  • Just before potatoes are done, pour milk into a large bowl or measuring cup and microwave just until hot. Whisk in cream cheese and butter.
  • Drain potatoes well, then mash in saucepan using a potato masher. Or put through a ricer, then return to saucepan. Stir in hot milk mixture and salt. Top with snipped chives, if you wish. If making ahead, cover and refrigerate up to 5 hours. Reheat in microwave, stirring often and adding more milk, if needed.

Nutrition (per serving)

  • Calories
  • 320,
  • Protein
  • 7.4 g,
  • Carbohydrates
  • 41.7 g,
  • Fat
  • 14.5 g,
  • Fibre
  • 3.2 g,
  • Sodium
  • 384 mg.

It just wouldn’t be Christmas without a heaping bowl of light and fluffy spuds. While this version is a classic, check out the variations (below) for some interesting twists.

Cheddar & Garlic

Skip the cream cheese and stir in 4 cups (1 L) grated old cheddar and 3 minced garlic cloves.

Herb & Mustard

Stir in 1/2 cup (125 mL) chopped fresh basil or coriander and 1/4 cup (50 mL) grainy Dijon at the end of mashing.

Roasted Pepper

Coarsely chop 3 whole roasted red peppers and stir in with 2 sliced green onions.

Greek Style

Instead of cream cheese, stir in 1/2 cup (125 mL) tzatziki and 1/2 tsp (2 mL) dried dillweed.

Sour Cream & Bacon

Skip the cream cheese and stir in 1/2 cup (125 mL) sour cream and 5 strips cooked, crumbled bacon.