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 really like cooking lessons and eager to know more about different type s of Cussein
Love the dressing just the way I make it
Can these be done a day before?
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.
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
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!
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.
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!
use french onion dip in place of sourcream
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.