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READY IN 25 mins

Easy and Quick Cream Cheese Potatoes

Read Reviews (26)

"Quick and creamy potatoes that go with everything. No time to make a potato casserole or twice-baked potatoes? Your family will love this!" — Valerie

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Original recipe makes 6 servings Change Servings

15 small red potatoes, skin on
1 (8 ounce) package cream cheese, cubed
2 tablespoons butter

5 green onions, chopped
1/2 teaspoon garlic salt
salt and pepper to taste

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Directions

Cook potatoes in a large saucepan of boiling water until tender, about 15 minutes. Drain well.
Return potatoes to pan, and stir in the cream cheese, butter, and garlic salt. Use a fork to mash potatoes, leaving them fairly lumpy. Fold in green onions. Season with salt and pepper to taste.

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PREP 10 mins
COOK 15 mins
READY IN 25 mins

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I love these potatoes. I'll be honest though, I didn't use this recipe, but I did throw together almost the exact same thing last night. It was so good I wanted to post it...but I didn't need to, thanks Valerie! The only difference with mine was, I used minced garlic (jarred, fridge kind) and a little less cream cheese. I also added a little milk, just because I didn't want them too thick (although using Val's amount of cream cheese would have done a better job). Thanks again Valerie!

—Rhonda

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Apr 13, 2009

Burke loves it! Made this tonight for "Easter" dinner and am forwarding the recipe to my stepmother - the best cook I know. So easy and tasty. Yum yum yummmm!

—Donna

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34 Ratings

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Dec 23, 2009

Very good! Green onions add lots of flavor. I did end up adding just a little milk to it.

—Kelli

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Dec 11, 2009

Tastes like a warm (but mashed) potato salad. Has great taste, even though I used Fat Free cream cheese. Will definitely make again. I made as a side dish for baked crispy chicken and fresh steamed green beans. Went excellent together. Thanks Valerie, for a yummy alternative to mashed potatoes!

—somethingdifferentagain?!

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Dec 19, 2009

Just wanted to say I know several people have wanted to thin them, which is fine, but I never have. Yes, they are way thicker than normal mashed potatoes, but they are supposed to be thick and lumpy. That's why you just stir in the cream cheese and butter with a fork instead of a masher, to gently break up the potato but leave it somewhat chunky. To each his own...the cream cheese makes it regardless of the thickness

—Valerie

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Apr 23, 2010

Fan-freakin'-tasic! Of course, if 2 tbsp of butter is good, then 8 is better! Yes, I use a whole stick, and it's WORTH it!

—stephanie

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Jan 15, 2010

These are delicious! I used regular sized red potatoes (about 7-8) since they are less expensive than the petite and cut them into eight pieces. I served them at our family Christmas dinner and again at a pot luck with teenagers and both times they were a hit.

—Jen

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Nov 30, 2009

I upped the butter to just over 1/2 a stick but otherwise left it as-is and this was delicious. Everyone raved over the potatoes at our Thanksgiving table. I didn't have the heart to tell everyone they were LOADED with cream cheese and butter! I'll never tell my secret...

—sweetjunkie

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Nutrition

Calories
501 kcal
25%

Carbohydrates
79 g
25%

Cholesterol
51 mg
17%

Fat
17.3 g
27%

Fiber
7.2 g
29%

Protein
10.3 g
21%

Sodium
371 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy and Quick Cream Cheese Potatoes

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 501
Calories from Fat: 155

% Daily Value *
Total Fat 17.3g 27 %
Saturated Fat 10.7g 54 %
Cholesterol 51mg 17 %
Sodium 371mg 15 %
Potassium 1531mg 43 %
Total Carbohydrates 79g 25 %
Dietary Fiber 7.2g 29 %
Protein 10.3g 21 %
** Sugars 4.2g
Vitamin A 15 %
Vitamin C 87 %
Calcium 7 %
Iron 18 %
** Thiamin 42 %
Niacin 61 %
Vitamin B6 74 %
Magnesium 32 %
Folate 28 %

* 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.