Mashed Potatoes Recipe

filed under: Food + Drink on November 17, 2018

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 the “skins on” 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.

The other easy part is the ingredients… there are very few and that makes me happy when I am trying to put together a Thanksgiving feast and have 47 things to do.

The Best Mashed Potatoes

How to Serve Mashed Potatoes

My favorite was 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.

Easy Mashed Potatoes

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.

Mashed Potatoes Recipe

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.

4.8 from 5 votes
Mashed Potatoes
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins

Creamy, dreamy, delicious mashed potatoes that just might be your new favorite recipe!

Course: Side Dish
Cuisine: American
Keyword: mashed potatoes
Servings: 8
Calories: 351 kcal
Author: Amanda Rettke
  • 10 medium russet potatoes, peeled and diced
  • 1 package (8 ounce) cream cheese, room temperature
  • 1 container (8 ounce) sour cream, room temperature
  • 2 tablespoons salted butter
  • 1 teaspoon garlic salt
  • parsley for garnish
  • salt and pepper to taste
  1. Peel the potatoes, removing as many of the eyes as possible with the tip of your peeler. Set each potato in a bowl of cold water to keep them from turning brown while you are chopping them. Cut the potatoes into 1-2 inch chunks.

  2. Add the cut potatoes in a large pot filled with salt water. Use a pot large enough to hold the potatoes with enough water to cover, plus room for the water to boil up without boiling over. 

  3. Bring the water to a boil over high heat. Cover the pot and simmer until potatoes are tender--about 20 to 30 minutes. A knife tip inserted into a potato should not get stuck. If the potato sticks to the knife, the potatoes need to cook longer. 

  4. When potatoes are done, remove from heat and drain immediately in a large colander.

  5. Using a potato masher or a hand-held mixer, mash the potatoes with the cream cheese, sour cream, and garlic salt until creamy. Be sure to taste as you go making sure there is enough salt and pepper.

  6. Spoon into serving bowl and garnish with butter and parsley or chives.

Recipe Video

Looking for more Holiday Menu Recipes?

Herb Butter Roasted Turkey

Green Bean Casserole

Mashed Potatoes

World’s Worst Stuffing

Pull-Apart Dinner Rolls

Pumpkin Pie

Pecan Pie

Caramel Apple Pie

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  • Zair Abdullah Omer Bawazir says:

    I really like cooking lessons and eager to know more about different type s of Cussein

  • Patricia says:

    Love the dressing just the way I make it

  • Suzanne says:

    Can these be done a day before?

  • Stacy says:

    My recipe is almost the same but I add the 2 sticks of butter. Then I make dumplings out of my leftover mashed potatoes by adding 1 egg and enough flour to hold it all together and drop by spoonfuls into water or directly into a chicken/turkey soup. If made in boiling water wait until they float to remove gently with slotted spoon. They are great reheated in the frying pan with scrambled eggs. They also go well with anything that has a gravy.

  • Susan says:

    I have used this recipe for years. You can also make potato pancakes if you have leftovers, but I never have any left over. Everyone gobbles them up

  • Deb Foote says:

    I do a variation of this recipe. 8 potatoes peeled chopped and cooked to soften, 8 oz sour cream, 8 oz cream cheese, 1/4 cup diced onions. Whip with a mixer and spread in a casserole dish. Top with shredded cheese (I use cheddar) then bake at 350 for 30 minutes. My family’s favorite potatoes!

  • MaryAnn Ahrens says:

    Instead of using powdered garlic salt, I drop a few cloves of garlic in the water while the potatoes boil. They melt away when you mash the potatoes and taste way better.

  • Nancy O says:

    I’ve been making my potatoes like this for years, always turn out and you can make day before and warm up in crock pot on low stir occasionally!

  • mike whitrock says:

    use french onion dip in place of sourcream

  • Jan Forret says:

    I’ve been making potatoes like this for over 30 years! Here’s a couple of tips.
    After you turn off the heat and drain the potatoes, return them to the same burner in a covered pot and let them set for a few minutes. This gets rid of any excess moisture and will keep the finshed dish from being too watery. I like to add about 2 teaspoons of celery salt and 1 Tablespoon of dried onion flakes to the potatoes. A little added flavor never hurts.

  • steven says:

    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.

  • Sonja says:

    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!

  • Pamela says:

    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!!!

  • Cathy Smith says:

    I also like to use Buttermilk and Brie cheese, it will certainly blow your skirt up

  • Betty Ann Chesna says:

    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.