Easy and flavorful garlic cream cheese mashed potatoes that can be made ahead and reheated perfectly! Save valuable time and space for holiday meal prep!

It’s hard to believe Easter is already creeping up on us! I swear it was just St Patrick’s day. But here it is, almost regularly warm and very sunny weather. The grocery stores are stocked with white eggs and colorful Easter candy. At least that part is easy, but what about the dinner menu?

Do you stick to the same classic menu for holidays every year or do you change things up? I’m a mix of both. I love trying new recipes and sharing the best ones with my friends and family at get togethers, so I’m going to share one of my new favorite holiday dishes with you. And you know what, it doesn’t have to just be a holiday dish! It can, and should, be your new go-to mashed potato recipe, because it’s easy, creamy and delicious. Bonus, it reheats beautifully! So make these potatoes ahead and save time on the big day OR prep as you normally would and reheat your leftovers.

I definitely snacked on leftovers for days, each time tasted like it had been freshly made!

When preparing a family meal, big or small, you want to use brands you can trust. With PHILADELPHIA Cream Cheese, their milk is only sourced from local dairy farmers. This means the product gets to you much faster, farm to fridge in just six days! There are limited or no preservatives, depending on the cream cheese variety. And PHILADELPHIA Cream Cheese spreads use real fruits and vegetables like sun-ripened strawberries or crisp garden vegetables, and most varieties have no artificial flavors!

I can pretty much guarantee there is almost always a brick of cream cheese in my fridge, to make recipes like this or many others!

Be sure to add this easy make ahead garlic mashed potato recipe to your dinner plans!

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Make Ahead Garlic Cream Cheese Mashed Potatoes

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4
Easy and flavorful garlic mashed potatoes that can be made ahead and reheated perfectly!


  • 1 1/2 lb russet potatoes
  • 2 cloves garlic
  • 4 oz PHILADELPHIA cream cheese
  • 3 Tbsp unsalted butter, softened or melted
  • 1/2 tsp ground black pepper
  • 1 tsp salt
  • 1 Tbsp chives, diced


  • Peel and cut potatoes into roughly 1-2" pieces. Add chopped potatoes and peeled garlic cloves to a medium saucepan, covering potatoes with water. Cook over medium heat for 30 minutes or until fork tender. Reduce temperature slightly if needed to reduce bubbling or foam. Drain potatoes in a colander.
  • For lump free potatoes, press drained potatoes through a potato ricer into a large bowl. To the potatoes, add cream cheese, butter, salt, and pepper. Beat well until smooth and creamy. Taste and add additional seasoning if desired. Add chives and mix until dispersed throughout.
  • If making ahead, cover and chill until ready to serve. Reheat in the microwave and stir prior to serving. Alternately, potatoes may be served immediately after mixing and leftovers may be reheated as desired.


An original recipe from Baked by Rachel


Calories: 213kcal, Carbohydrates: 31g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 23mg, Sodium: 591mg, Potassium: 724mg, Fiber: 2g, Sugar: 1g, Vitamin A: 298IU, Vitamin C: 11mg, Calcium: 30mg, Iron: 2mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Side Dish
Cuisine: American
Keywords: Potatoes

This post is sponsored by PHILADELPHIA Cream Cheese. As always, all thoughts and opinions are completely my own.