Martha Stewart Mashed Potatoes with Cream Cheese Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 31, 2026

Martha Stewart mashed potatoes with cream cheese take a familiar holiday side and make it a little richer, and this version is an original adaptation inspired by Martha Stewart. The potatoes are buttery and creamy, smooth but not gluey, with a subtle tang from the cream cheese and a fresh hit of chives. I keep the texture just shy of stiff, so the potatoes hold a soft shape on the plate instead of spreading flat. A warm pat of butter on top finishes them the way they deserve.

You need 50 minutes from start to finish, and most of it is hands-off simmering. The method is simple enough for a weeknight and special enough for Thanksgiving, Easter or a potluck. If you can boil potatoes and stir, you can make this.

Why This Martha Stewart Mashed Potatoes with Cream Cheese Works

The cream cheese is doing more than adding richness. It melts into the warm potatoes and gives them body, so they stay creamy without extra butter doing all the work. A little tang also keeps the flavor from tasting flat.

The technique matters as much as the ingredients. Yukon Golds give a buttery, not-too-starchy base, and warming the dairy before it goes in keeps the potatoes light. Ricing instead of whipping prevents the sticky, gluey texture you get from overworking.

What You’ll Love About It

You get a side dish that tastes holiday-special with very little fuss. The cream cheese adds richness and a gentle tang, and the chives on top keep everything fresh. It reheats well, so you can make it before the guests arrive.

Ingredients

This makes 8 servings, and the amounts below are what you need.

• 4 pounds (1.8kg) Yukon Gold potatoes — peeled and cut into 1-inch (2.5cm) chunks.
• 2 tablespoons kosher salt — plus more to taste for the cooking water.
• 8 tablespoons (1 stick / 113g) unsalted butter — softened, plus more for serving.
• 4 ounces (113g) cream cheese — softened.
• 1 cup (240ml) half-and-half — warmed gently before it goes in.
• 1/2 cup (120ml) whole milk — warmed with the half-and-half.
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons finely chopped fresh chives — for garnish.

Equipment

• Large pot — big enough to hold the potatoes with water to cover.
• Colander — for draining without losing the potatoes.
• Potato masher or ricer — a ricer gives the smoothest result.
• Small saucepan — for warming the dairy.
• 2-quart baking dish (1.9l) — only if you make it ahead to bake.
• Warmed serving bowl — keeps the potatoes hot at the table.

How to Make Martha Stewart Mashed Potatoes with Cream Cheese

Step 1: Boil the Potatoes Gently

Put the potato chunks in a large pot and add cold water to cover by 1 inch (2.5cm). Stir in 2 tablespoons kosher salt and bring to a boil over high heat, then reduce to medium and simmer gently until completely tender when pierced with a paring knife, 15 to 20 minutes. Keep the water at a gentle simmer rather than a rolling boil, or the potatoes break apart and turn watery.

Step 2: Warm the Dairy and Soften the Butter

While the potatoes cook, let the butter and cream cheese soften at room temperature, or microwave them in short bursts until soft but not melted. Warm the half-and-half and milk together in a small saucepan over low heat until steaming, then keep them warm. Cold dairy stiffens the potatoes and makes them gluey.

Step 3: Drain and Dry the Potatoes

Drain the potatoes well in a colander and return them to the dry pot. Set the pot over low heat for 1 to 2 minutes, shaking gently, so the excess moisture evaporates. This gives you fluffier potatoes with more concentrated flavor.

Step 4: Mash Until Mostly Smooth

Mash the potatoes with a masher or press them through a ricer back into the pot, working until mostly smooth with a few small lumps left. Don’t reach for an electric mixer here; overworking makes the potatoes sticky.

Step 5: Stir In the Butter and Cream Cheese

Add the softened butter and cream cheese and stir gently until melted and fully incorporated. The mixture should look glossy and smooth, not oily.

Step 6: Add the Warm Dairy Gradually

Pour in the warm half-and-half mixture a little at a time, stirring after each addition, until the potatoes are creamy and hold together softly. You may not need every drop, so stop when the texture is loose but not soupy.

Step 7: Season and Taste

Season with 1/2 teaspoon black pepper and taste before adding anything else. Add more salt only if it needs it, since the potatoes were already salted in the cooking water. Stir just until combined.

Step 8: Garnish and Serve

Spoon the potatoes into a warmed serving bowl, top with a small pat of butter, and scatter with the chopped chives. Serve hot.

What to Serve With It

• Roast chicken — a simple pan sauce spooned over both is a natural fit.
• Glazed carrots — a sweet, colorful side that balances the richness.
• Green bean casserole — classic on a holiday table next to creamy potatoes.
• Braised beef — the potatoes soak up every bit of sauce.

Tips for the Best Results

Cut the potatoes into even 1-inch (2.5cm) chunks so they finish cooking at the same time. Keep the simmer gentle, and always add the dairy warm rather than cold. Stir by hand at the end, since a mixer can turn silky potatoes sticky in seconds.

Easy Variations

• Garlic butter — steep 4 smashed cloves in the warm half-and-half, then remove.
• Cheddar fold — stir in 1 cup (100g) shredded sharp cheddar while the potatoes are hot.
• Horseradish kick — add 2 tablespoons prepared horseradish with the cream cheese.
• Herb swap — use 2 tablespoons chopped parsley or dill instead of the chives.

Storing and Reheating

• Refrigerator — keep leftovers in an airtight container for up to 3 days.
• Freezer — freeze in a freezer-safe container for up to 1 month.
• Make ahead — prepare through step 7, chill in a buttered 2-quart baking dish, then bake at 350°F (175°C) for 25 to 30 minutes.
• Reheating — warm gently with a splash of milk until heated through to 165°F (74°C), about 5 to 7 minutes on the stovetop.

Nutrition (per serving)

These values are estimates for one serving of 8.

FAQs

Can I make this Martha Stewart mashed potatoes with cream cheese recipe ahead of time?

Yes, prepare it through step 7 and transfer it to a buttered 2-quart baking dish, then cover and refrigerate for up to 24 hours. To serve, dot with butter, cover with foil, and bake at 350°F (175°C) for 25 to 30 minutes, stirring once.

Can I use a different potato?

Yukon Golds give the creamiest result with the least wateriness, but Russets work if you keep the simmer gentle and drain well. Red potatoes also work and give a slightly firmer, chunkier texture.

Why did my mashed potatoes turn gluey?

Gluey potatoes usually come from overmashing with an electric mixer or adding cold dairy. Mash by hand or with a ricer, warm the half-and-half and milk first, and stop stirring as soon as everything comes together.

Where did mashed potatoes with cream cheese come from?

Mashed potatoes are a long-standing staple in American and European home cooking, and enriched versions with dairy like cream cheese became popular in the twentieth century as a way to make them richer for holidays. The cream cheese adds body and a mild tang that plain butter and milk can’t match.

Martha Stewart-Inspired Mashed Potatoes with Cream Cheese

Print Recipe

These are the potatoes Martha Stewart would approve of: buttery, creamy, and just rich enough for a holiday table, thanks to softened cream cheese, warm half-and-half, and plenty of butter. They’re smooth but not gluey, with a subtle tang from the cream cheese and a fresh hit of chives. An original adaptation inspired by Martha’s classic American home cooking.

• Author: Anabelle McLean
• Prep Time: 20
• Cook Time: 30
• Total Time: 50
• Yield: 8 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 pounds (1.8kg) Yukon Gold potatoes, peeled and cut into 1-inch (2.5cm) chunks
• 2 tablespoons kosher salt, plus more to taste
• 8 tablespoons (1 stick / 113g) unsalted butter, softened, plus more for serving
• 4 ounces (113g) cream cheese, softened
• 1 cup (240ml) half-and-half, warmed
• 1/2 cup (120ml) whole milk, warmed
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons finely chopped fresh chives, for garnish

Instructions

1. Place the potato chunks in a large pot and add cold water to cover by 1 inch (2.5cm). Stir in 2 tablespoons kosher salt, then bring to a boil over high heat. Reduce the heat to medium and simmer gently until the potatoes are completely tender when pierced with a paring knife, 15 to 20 minutes. Do not let the water boil vigorously, or the potatoes will break apart and turn watery.
2. While the potatoes cook, let the butter and cream cheese sit out to soften, or microwave them in short bursts until softened but not melted. Warm the half-and-half and milk together in a small saucepan over low heat until steaming; keep warm. Cold dairy will make the potatoes stiff and gluey.
3. Drain the potatoes well in a colander and return them to the dry pot. Set the pot over low heat for 1 to 2 minutes, shaking gently, to evaporate excess moisture. This step gives you fluffier, more concentrated potato flavor.
4. Mash the potatoes with a potato masher or press them through a ricer back into the pot, working until mostly smooth with a few small lumps. Avoid overworking with an electric mixer, which can turn the potatoes sticky.
5. Add the softened butter and cream cheese and stir gently until melted and incorporated. The mixture should look glossy and smooth.
6. Pour in the warm half-and-half mixture a little at a time, stirring after each addition, until the potatoes are creamy and hold together softly. You may not need every drop; stop when the texture is loose but not soupy.
7. Season with 1/2 teaspoon black pepper and taste. Add more salt only if needed, since the potatoes were salted in the cooking water. Stir just until combined.
8. Spoon into a warmed serving bowl, top with a small pat of butter, and scatter with chopped chives. Serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a saucepan over low heat with a splash of milk or half-and-half, stirring gently until warmed through, about 5 to 7 minutes, or microwave in 1-minute intervals, stirring between each. Freeze in a freezer-safe container for up to 1 month; thaw overnight in the refrigerator, then reheat as above, adding a little extra warm milk to loosen. Make ahead: prepare through step 7, transfer to a buttered 2-quart baking dish, cover, and refrigerate for up to 24 hours. To serve, dot with butter, cover with foil, and bake at 350°F (175°C) for 25 to 30 minutes, until heated through, stirring once.

Nutrition

• Calories: 299
• Sugar: 3g
• Sodium: 460mg
• Saturated Fat: 10g
• Carbohydrates: 31g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 48mg

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