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Cream Cheese Mashed Potatoes

Trish McQuhae

"A wonderful combination of potatoes, cream cheese, and sour cream that makes a delicious, tangy side dish to any meal."
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2 h 10 m servings 337 cals
Original recipe yields 12 servings


  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 49.8g
  • 16%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 96 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart baking dish.
  2. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  3. Mash potatoes in the pot with a potato masher or fork until smooth. Stir in cream cheese, sour cream, butter, green onions, salt, and pepper. Spoon into prepared baking dish.
  4. Bake in preheated oven until golden and bubbly, about 1 1/2 hours.

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Read all reviews 24
  1. 31 Ratings

Most helpful positive review

These were delicious! I have to admit, I had not read all the way through the recipe to the "bake 1 1/2 hours", and it was way too late to do that - so we just whipped them up & ate them straigh...

Most helpful critical review

Potatoes creamy but dry.

Most helpful
Most positive
Least positive

These were delicious! I have to admit, I had not read all the way through the recipe to the "bake 1 1/2 hours", and it was way too late to do that - so we just whipped them up & ate them straigh...

These are soooo good - we are asked to bring them to every family holiday dinner! The one thing I do that isn't in the recipe is that I reserve some of the cooking water (from boiling the potato...

These were amazing and everyone loved how creamy they were. I didn't add in the green onions or bake them. I also made them early and kept them hot in a crock pot for a couple of hours.

Wonderful! I left out the onions but other than that, exactly as recipe called for and we ALL loved it even on day two!

Soooo good! Since it was Thanksgiving and we didn't have oven space, I cooked them in the crockpot - on high for the first few hours then on low for a total of about 4 hours. I did use a tip fro...

I love this recipe and both my in-laws and my family love when I make it. I however use onion salt instead of actual onions. (small siblings don't exactly eat onions..) I also just serve it aft...

I do know I probably have never made this recipe exactly, but I can't be bothered with exact measurements when I need to make a much smaller portion for myself. I also must admit I just don't se...

Delicious recipe that puts a new, tangy spin on an old favorite. The recipe worked perfectly for me as written.

The best! I add some slivered almonds on top before putting inoven!