The Millennial Chef

Cream Cheese & Paprika Mashed Potatoes

Let's face it- mashed potatoes are a staple on any holiday menu. There are a plethora of renditions that you can do for this, but for the holidays I like to keep it pretty simple. This is my Cream Cheese & Paprika Mashed Potatoes that are creamy, decadent and are impossible not to eat!


5 pounds of Yukon Gold Potatoes, cut into 1 inch cubes

Salt, for seasoning the water

1/2 stick of unsalted butter (softened)

1/2 cup of cream cheese

1/4 cup of heavy cream (or half and half or whole milk)

2 tablespoons of chives or scallions

2 teaspoons of smoked paprika

Salt and pepper to taste

Servings- 8-10


  1. Start by boiling your potatoes (I did not peel because Yukon Golds have super thin skin and is unnecessary. If using russet potato, then peel) in salted water for about 20-25 minutes, or until they are fork tender (meaning prick them with a fork and if the fork goes into the potato easily, it's done). Save a little bit of the starchy water and then drain (just in case your mash is thicker than you like). 
  2. Put the hot potatoes into a mixer and start to break them down on low speed. Drop in your softened butter first and mix until it's completely incorporated. Then add in your cream cheese and 1 tablespoon of cream. Continue to add the rest of your cream slowly. Check your seasonings here. Then, fold in your chives and 1 teaspoon of paprika. Pour into a casserole dish and sprinkle on the other teaspoon of paprika. Voila! Perfect mashed potatoes.

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