There’s nothing quite like the comfort of creamy mashed potatoes—especially when they’re made the classic way: whipped until smooth and fluffy, filled with tang from cream cheese, and rich with butter and heavy cream. Whether you’re planning a holiday feast or simply want the perfect side for a Sunday supper, this recipe has been a family favorite for generations.
Why These Are the Best Mashed Potatoes
My grandma taught me early the art of good mashed potatoes. The key? Potatoes with higher starch, real butter and cream, and just a touch of cream cheese for body and rich flavor. Unlike other recipes that use only milk or rely on sour cream for tang, this version uses cream cheese to create truly luscious, restaurant-style mashed potatoes every time.
Ingredients You’ll NeedTo make Creamy Mashed Potatoes, gather:
- 5 pounds russet potatoes (or Yukon Golds for extra flavor), peeled and diced
- 1 stick salted butter (½ cup), softened
- 4 ounces cream cheese, softened
- ¼ cup heavy cream
- ½ teaspoon Kosher salt (+ 1 Tablespoon for boiling water)
- ¼ teaspoon pepper
Topping Ideas
Make them your own with turkey gravy, garlic herb butter, melted cheese, crispy bacon, chives, or parsley.
Step-by-Step: How to Make Creamy Mashed Potatoes
1. Boil the Potatoes:
Fill a large pot with water and add 1 tablespoon salt. Peel and dice your potatoes into 2-inch chunks. Place in boiling water and cook for 15–20 minutes, until fork-tender. Drain thoroughly, then return to the pot. Allow steam to evaporate before mashing.
2. Mash and Add Dairy:
Add butter, cream cheese, heavy cream, salt, and pepper. Mash using a potato masher or, for extra fluffiness, an electric hand mixer—but only mix for 10 seconds to avoid gluey potatoes. Add another tablespoon or two of heavy cream for the creamiest texture, if desired. Taste and adjust salt and pepper as needed.
3. Serve Warm and Enjoy:
These potatoes shine served plain, with gravy, or topped with cheese and crispy bacon.
Secrets for Perfect Creamy Mashed Potatoes
Here’s what makes this recipe stand out (and how you can fix gaps often found in competitor recipes):
- Potato Choice: Use starchy potatoes like russets (or Yukon Golds for a subtle buttery flavor).
- Temperature Matters: Set out dairy ingredients (butter, cream cheese, heavy cream) to come to room temperature before mixing.
- Mixer Mastery: Electric mixer creates extra creamy potatoes, but don’t overmix—mix just enough for a smooth but fluffy texture.
- Layer Flavors: Season in stages while mashing so the flavor is consistent.
Filling the Gap
Other recipes may skip make-ahead tips, variations, and troubleshooting. Here’s how to solve common mashed potato challenges:
Fixing Gluey Texture
- Use an electric mixer only briefly (10 seconds max).
- Always dry potatoes after boiling to remove excess moisture before mashing.
For A Crowd
- Double the recipe as needed or use a larger pot.
- Pro tip: Keep finished potatoes warm in a slow cooker or covered serving Creamy Mashed Potatoes until ready to serve.
Variations to Try
- Cheesy Mashed Potatoes: Spread mashed potatoes in a baking Creamy Mashed Potatoes , top generously with cheddar cheese and bake until bubbly. For more cheesy ideas, check out these easy cheesy potatoes—another crowd-pleasing classic.
- Loaded Potatoes: Add bacon, cheddar, and green onions after mashing.
- Instant Pot or Crockpot Version: Save stovetop space; follow same steps using the pressure cooker or slow cooker.
- Scalloped and Beyond: Feeling fancy? Layer thinly sliced potatoes, cheese, and a rich sauce for a side dish you’ll love—like these easy cheesy scalloped potatoes that bring a whole new dimension to your potato game.
Make Ahead, Storage, and Freezing
Make Ahead:
Prepare as directed. Cool, then store in the refrigerator for up to 3 days. When ready to serve, reheat gently with a splash of milk or cream—either in the microwave, covered in the oven, or on the stovetop.
Freezing:
Store leftovers in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight; reheat as above, occasionally stirring for the creamiest results.
Favorite Dishes to Serve With Mashed Potatoes
Mashed potatoes pair well with almost everything:
- Meats: Roasted turkey, crockpot ham, roasted chicken, steak, pork tenderloin
- Side Dishes: Cranberry sauce, corn casserole, scalloped potatoes, cheesy potatoes
- Veggies: Roasted mixed veggie medleys, green beans
- Salads: Apple cranberry spinach salad for balance, or fresh garden salad
- Meatballs: For hearty comfort, try meatballs served over mashed potatoes.
Nutrition Information (per serving)
- Calories: 339
- Carbs: 36g
- Protein: 8g
- Fat: 19g
- Saturated Fat: 11g
- Cholesterol: 56mg
- Sodium: 613mg
- Potassium: 1195mg
- Fiber: 7g
- Vitamin C: 32.3mg
Nutrition values are approximate and can vary based on ingredients.
FAQs
Can I make mashed potatoes ahead of time?
Yes! Prepare, cool, and refrigerate for up to 3 days, then reheat gently with added milk or cream.
What to do with leftovers?
Transform extras into pancakes or a loaded baked potato casserole.
Can I freeze mashed potatoes?
Absolutely. Freeze in an airtight container for up to 3 months—thaw overnight before reheating.