This Mashed Potatoes Recipe is the creamiest you will ever try. They remind me of velvet… silky and smooth and so decadent you feel like you are at a 5⭐️ restaurant! Just be sure to use a russet or Yukon gold potato to ensure the ultimate creaminess!
Mashed Potatoes Recipe
When my friend Autumn and I were making these mashed potatoes I was skeptical. There was very little butter, but a lot of cream cheese and sour cream. How on earth was I going to send mashed potatoes to my table without 2 sticks of butter?!? But after I tried the first bite I was officially converted. While my skins on mashed potatoes recipe is beyond rich, this one brings a level of ridiculously smooth texture that I had not experienced in a homemade mashed potato before.
Another perk about this recipe is how easy mashed potatoes are! When I went to mash the boiled potatoes I was shocked by how quickly they blend with the cream cheese and sour cream and develop into the gorgeous creamy texture that we all want in our mashed potatoes recipe. Normally I will bust out a hand-held mixer or ricer to make sure the potatoes are all properly mashed, but there was no need with this recipe.
How to Serve Mashed Potatoes
My favorite way to serve mashed potatoes is in a big bowl next to a big bowl of gravy, but turns out there is some controversy there. Some folks do NOT like gravy on their mashed potatoes and are butter purists. If I were being honest, that is how I eat them every other day of the year. But when there is gravy on the table… that gravy is going to have a happy union with my mashed potatoes and that’s that. Just in case you have some folks at your table who prefer their potatoes gravy-less, melt a little butter and pour it over the mashed potatoes right before serving. Cut up some parsley or scallions and sprinkle over top, then tightly cover with foil until ready to serve.
Can you Freeze Mashed Potatoes?
Just so happens this is the perfect recipe for freezing because mashed potatoes thrive if they’re protected by plenty of fats and cream when frozen.
To freeze, place the mashed potatoes in a quart-size freezer-safe bag and squeeze out extra air. Lay the bag down and flatten it as much as possible so the potatoes can freeze in an even layer. Repeat until you use up all the mashed potatoes. Label each bag with the date and then try to use within 3 months.
By far my favorite method to reheat the mashed potatoes is to heat the frozen (or thawed) potatoes slowly over low heat in a covered saucepan, stirring occasionally, until heated through. You can watch the potatoes and add whole milk, heavy cream, or butter if potatoes start to dry out. I have also popped them in the microwave in a pinch, just make sure you remove the bag and place them on a plate or large bowl so they can heat evenly through. It’s about 4 minutes for 2 cups of mashed potatoes.
Are your mashed potatoes lumpy or watery?
If your mashed potatoes are lumpy it usually means they are undercooked. You can fix this by just adding a little bit of milk or cream and cook the potatoes over a low heat until the lumps begin to soften. (I have never run into this with this specific recipe!)
If your potatoes are watery, you can try keeping them over low heat to cook out some of the moisture. Just be sure to keep a close eye on them and stir often as you don’t want the bottom to burn.
Mashed Potatoes
Ingredients
- 10 medium russet potatoes, rinse, peeled, quartered
- 1 package (8 ounces) cream cheese, room temperature
- 1 cup sour cream, room temperature
- 1 teaspoon garlic salt
- salt and pepper, to taste
Toppings
- 2 tablespoons salted butter
- parsley, chopped for garnish
Instructions
- Bring a large pot of salted water to a boil.
- Add the potatoes to the water, and then cover the pot. Simmer until potatoes are fork tender, about 20 to 30 minutes. Remove from heat and drain.
- Add cooked potatoes to a large mixing bowl, along with the cream cheese, sour cream, and garlic salt. Using a potato masher or hand-held mixer, mash the mixture together until creamy. Salt and pepper to taste.
- Spoon into a serving bowl and garnish with butter and parsley.
Video
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i hardly ever eat potatoes with out the skins, been that way since i was 16 for me. the crisp they make when cooked with pam or some type of oil is also great.
My husband and I loved the lasagna soup. I made half a recipe and we had it for two nights. It will now be a staple in our monthly meals!
Have you ever tried buttermilk mashed potatoes? I’m pretty sure if you are crazy about these, you’ll lose your mind over buttermilk mashed potatoes! I use chicken broth,garlic, olive oil, salt,buttermilk, butter,pepper.
Saute galic in oil 3 minutes.
Add 8 cups water, 2 cups chicken broth, 3 & half pounds potatoes and salt. Boil, reduce heat cook till tender.
Drain potatoes and return to dutch oven. Add buttermilk, butter, salt and pepper, mix with mixer and they will be SUPER creamy!!!
Enjoy!😋
I also like to use Buttermilk and Brie cheese, it will certainly blow your skirt up
My mother-in-law, who loved potatoes in any form, taught me to drain the potatoes and put the pot back on the still hot burner, shaking the potatoes in the pot to dry them out before mashing them. When all the lumps were gone, you add the butter and whatever else you want, along with the milk or cream and WHIP them vigonously with the masher. (You’ve got to hold your tongue between your teeth right to do this properly.) Cover them and dish them up at the last minute.