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This is the best mashed potato recipe for creamy, buttery potatoes with just the right amount of tang! Made with Yukon Gold potatoes, cream cheese, butter and half-and-half, these homemade mashed potatoes are rich, fluffy and ridiculously easy to make. Even better, you can make them ahead of time, so they’re perfect for Thanksgiving, holiday dinners or a cozy Sunday supper.
Table of Contents
- Kellie’s Note Best Ever Mashed Potatoes
- Why You’ll Love my Mashed Potato Recipe
- Ingredients for Mashed Potatoes
- What are the Best Potatoes for Mashed Potatoes?
- How to Make Mashed Potatoes
- Kellie’s Tips for the best mashed potatoes
- What to Serve with Mashed Potatoes
- How to Make Mashed Potatoes Ahead of Time
- How to Store and Freeze Mashed Potatoes
- Troubleshooting Mashed Potatoes
- Flavor Variations (Quick add-ins)
- More Easy Potato Recipes
- Best Mashed Potatoes Recipe
These have to be the best tasting and easiest from-scratch mashed potatoes I’ve EVER made! Thank you!
– Dee Dee
Kellie’s Note
Best Ever Mashed Potatoes
I’ve been making this mashed potato recipe for over 20 years, and it’s one of those side dishes people always ask me to make. The secret is adding the butter first, then gradually mixing in the warm dairy and cream cheese for the creamiest potatoes ever.
I love leaving the skins on my Yukon Gold potatoes for a rustic, homestyle texture, but you can absolutely peel them if you prefer. Either way, you’re getting a big bowl of buttery comfort food that tastes even better with a generous spoonful of gravy.
They’re simple to make and a staple side dish in our house, especially for Thanksgiving alongside my Roast Turkey Recipe. We, also, love to take them to family potlucks and they’re perfect for Sunday dinners (hello, melt-in-your-mouth Short Ribs).
Country Mashed potatoes, smashed potatoes, mashed taters, whatever you call them, this creamy, buttery side dish is an American must have.
Why You’ll Love my Mashed Potato Recipe
- Extra creamy and buttery. Cream cheese, butter and half-and-half make these mashed potatoes rich, silky and full of flavor.
- Easy to make. Just a handful of ingredients and a few simple steps stand between you and the perfect bowl of mashed potatoes.
- No peeling required. Yukon Gold potatoes have thin skins, so you can leave them on for an easy, rustic mashed potato recipe.
- Perfect for making ahead. Prepare them a day or two before your holiday dinner and reheat when you’re ready to serve.
- Always a crowd favorite. I’ve been making these for more than 20 years, and they’re one of my most-requested side dishes.
Ingredients for Mashed Potatoes
You don’t need a long ingredient list to make the best mashed potatoes! Here’s what makes this recipe extra creamy and delicious.
- Yukon Gold Potatoes – My favorite potatoes for mashing because they’re naturally buttery and creamy. Their thin skins are tender enough to leave on, but you can peel them for a smoother texture.
- Cream Cheese – My secret to rich, tangy mashed potatoes! Regular or reduced-fat cream cheese works well. Let it soften before adding it to the potatoes.
- Salted Butter – Adds richness and flavor. I love using European-style butter for an extra indulgent finish.
- Half-and-Half – Gives the mashed potatoes their creamy texture without making them too heavy. Warm it before adding it to the potatoes.
- Kosher Salt – Essential for bringing out the flavor of the potatoes. Salt the cooking water, then season the finished potatoes to taste.
- Black Pepper – Freshly ground pepper adds the perfect finishing touch.
For the complete ingredient list and measurements, scroll down to the recipe card.
What are the Best Potatoes for Mashed Potatoes?
The type of potato you choose makes a big difference in the final texture.
- Yukon Gold Potatoes – My favorite! These naturally buttery potatoes have a creamy texture and thin skins, making them perfect for rich, homestyle mashed potatoes.
- Russet Potatoes – Higher in starch, Russets make lighter, fluffier mashed potatoes. They’re a great option if you prefer an extra-fluffy texture.
- Red Potatoes – These work well for more rustic mashed potatoes with some texture. Their thin skins make them another good no-peel option.
Can you mix different potatoes? Absolutely! A combination of Yukon Gold and Russet potatoes gives you the creaminess of Yukon Golds with the fluffiness of Russets.
How to Make Mashed Potatoes
Making homemade mashed potatoes is easier than you think, and a few simple tricks make all the difference!
- Cook the potatoes. Cut the Yukon Gold potatoes into evenly sized chunks and place them in a large pot of cold, salted water. Bring to a boil, reduce to a simmer and cook until fork-tender, about 20–30 minutes depending on the size of your potatoes.
- Drain and dry. Drain the potatoes thoroughly, then return them to the warm pot for 1–2 minutes to evaporate any excess moisture.
- Add the butter. Transfer the potatoes to a mixing bowl, if desired, and add the softened butter. Mash until the butter is incorporated.
- Make them creamy. Gradually add the warm half-and-half, followed by the softened cream cheese. Mash until creamy, adding more dairy as needed to reach your favorite consistency. Season with salt and pepper.
- Serve. Transfer to a serving bowl and top with an extra pat of butter, fresh chives and a sprinkle of black pepper.
Kellie’s Tip: Don’t overmix your potatoes! A hand mixer works, but stop as soon as they’re creamy. Too much mixing can turn mashed potatoes gummy.
Kellie’s Tips for the best mashed potatoes
- Start with cold water. This helps the potatoes cook evenly from the outside in.
- Salt your cooking water. Potatoes need seasoning, and salting the water is one of the easiest ways to build flavor.
- Cut the potatoes evenly. Keeping them roughly the same size prevents some pieces from becoming mushy while others are still firm.
- Don’t skip drying the potatoes. Let the drained potatoes sit in the warm pot for a minute or two so excess moisture evaporates.
- Add the butter first. This is my favorite trick for getting creamy potatoes without overworking them.
- Warm the half-and-half. Warm dairy blends into hot potatoes more easily than cold dairy.
- Choose the right tool. A potato masher gives you rustic mashed potatoes, while a ricer produces a smoother consistency. A hand mixer is fine, but use it sparingly.
- Don’t overmix! Too much mixing breaks down the potatoes and can make them gluey instead of light and creamy.
- Add the dairy gradually. You can always add more, but it’s much harder to fix mashed potatoes that are too thin.
What to Serve with Mashed Potatoes
These creamy mashed potatoes go with just about anything, from holiday favorites to easy family dinners.
- Roast Turkey – My favorite Thanksgiving pairing! Add a little homemade turkey gravy and you’re in business.
- Braised Short Ribs – Spoon the fall-apart tender beef and rich sauce right over a big pile of mashed potatoes.
- Chicken Fricassee – A creamy, comforting chicken dinner that’s practically begging for a side of potatoes.
- Best Salisbury Steak – Tender beef patties with mushroom gravy make the ultimate comfort-food dinner.
- Roast Chicken – Keep things simple with juicy roast chicken and these buttery mashed potatoes.
- Turkey Meatloaf – An easy family favorite that’s even better with a generous scoop of mashed potatoes.
And don’t forget the gravy! A little extra gravy never hurt anybody.
How to Make Mashed Potatoes Ahead of Time
One of my favorite things about this mashed potato recipe is that you can make it ahead of time. When you’re cooking Thanksgiving dinner and every burner on the stove is occupied, this is a lifesaver!
- Make Ahead: Prepare the mashed potatoes up to 48 hours in advance. Transfer to a shallow baking dish, cool promptly, cover and refrigerate.
- Reheat in the Oven: Transfer to a buttered baking dish and dot with a little extra butter. Cover tightly with foil and bake at 350°F for approximately 25–35 minutes for a smaller batch or 40–55 minutes for a larger batch, until heated through to 165°F.
- Reheat on the Stovetop: Place the mashed potatoes in a saucepan over low heat with a splash of milk or half-and-half. Stir gently until heated through.
- Reheat in the Microwave: Heat in short intervals at 50% power, stirring between intervals until hot.
How to Store and Freeze Mashed Potatoes
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Freezer: Freeze mashed potatoes in airtight, freezer-safe containers for up to 2 months.
- Thawing: Thaw frozen mashed potatoes overnight in the refrigerator before reheating.
- Keep them creamy: If your reheated potatoes seem dry or thick, stir in a splash of warm half-and-half and a little butter.
Kellie’s Tip: I like to make mashed potatoes a day or two before Thanksgiving so I can focus on the turkey and all those other side dishes. One less pot on the stove is always a win! Freeze in airtight containers up to 2 months. Thaw overnight in the fridge, then reheat as above, loosening with warm dairy.
Troubleshooting Mashed Potatoes
- Too loose or thin? Thicken Mashed potatoes by simmering on low, uncovered, stirring frequently, 3 – 5 mins to evaporate moisture; or fold in a little instant mashed potato flakes, powdered milk, bit of cornstarch, tapioca flour or even grated parmesan cheese. Start with 1 tablespoon at a time until the desired consistency.
- Gummy or gluey? Switch to a spatula and gently fold in warm cream and melted butter to relax the starch. Do not continue mixing.
- Lumpy? Push through a potato ricer or mash a bit more while warm. Add a splash of warm milk to help.
- Bland? Salt the water next time. For now, add salted butter, a pinch more salt, and a dash of white pepper. You can punch it up even more with a bit of garlic powder.
- Dry after reheating? Stir in 1 – 2 tablespoons warm milk per cup of potatoes and a small pat of butter.
Flavor Variations (Quick add-ins)
- Buttermilk: Swap part of the half-and-half for warm buttermilk (be careful not to boil).
- Roasted Garlic: 2 heads roasted garlic, squeeze out the cloves and fold into the potatoes.
- Sour Cream and Chive: ½ cup to 1 cup sour cream and ¼ cup chopped chives.
- Brown Butter: Replace some butter with nutty brown butter.
- Cheddar and Scallion: 1 cup sharp cheddar and sliced scallions.
- Horseradish and Crème Fraîche: 2 tablespoons prepared horseradish and ½ cup crème fraîche.
More Easy Potato Recipes
If you love these homemade mashed potatoes, here are a few more potato recipes worth adding to your dinner rotation.
- Potatoes Au Gratin – Tender potatoes baked in a rich, creamy cheese sauce.
- Roasted Garlic Mashed Potatoes – A deliciously savory twist on classic mashed potatoes.
- Loaded Mashed Potatoes – All your favorite loaded baked potato flavors in one creamy side dish.
- Slow Cooker Mashed Potatoes – Perfect for entertaining when you’re short on stove space.
- Mashed Sweet Potatoes – A colorful, naturally sweet alternative to traditional mashed potatoes.
- Sour Cream and Chive Mashed Potatoes – Creamy, tangy potatoes with fresh chives in every bite.
Did you make my mashed potato recipe? I’d love to hear how it turned out! Leave a star rating and a comment below, especially if these buttery mashed potatoes made an appearance on your holiday table.
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Best Mashed Potatoes Recipe
Equipment
- 1 hand mixer
- stockpot
- chef's knife
- cutting board
Ingredients
- 5 pounds yukon gold potatoes, cut into chunks of uniform size
- 3 tablespoons kosher salt, for the cooking water
- 1 stick salted butter, at room temperature (I use Plugra European Style Butter)
- 1 1/2 cups half and half, warmed (add gradually, as needed)
- 8 ounces reduced fat cream cheese, at room temperature (I use Philadelphia Cream Cheese)
- 1/2 teaspoon fresh ground pepper
- Additional kosher salt, to taste, for finishing
Instructions
- In a large stockpot filled 3/4 of the way with water, add the potatoes and 3 tablespoons salt and bring to a boil over med-high heat. Continue to cook over medium heat until they are fork tender. Approximately 20-30 minutes.
- Drain the potatoes in a strainer and transfer to a large mixing bowl.
- Add the cream cheese, half and half, butter, salt and pepper to the potatoes.
- Using a hand mixer, add the butter and mix on medium speed until the butter begins to blend into the potatoes. Add the half and half, cream cheese and pepper continuing to mix until the potatoes are well combined, The mixture should be fluffy with a few potato chunks throughout. (Be careful not to over mix the potatoes because they can become gummy.)
- Season the mashed potatoes with additional salt a little at a time, tasting between additions.
- Serve immediately or cover and refrigerate until ready to serve.
Video
Notes
- Potatoes: Yukon Gold potatoes make creamy mashed potatoes, while Russets produce a fluffier texture. Use a mixture of both if desired.
- Salt: Salt the cooking water, then season the finished mashed potatoes to taste. Kosher salt varies by brand.
- Drain well: Return the cooked potatoes to the hot pot for 1–2 minutes to evaporate excess moisture.
- Butter first: Add the butter before gradually incorporating the warm half-and-half and softened cream cheese.
- Don’t overmix: Mash just until creamy. Too much mixing can make potatoes gummy.
- Make ahead: Prepare up to 48 hours in advance and store covered in the refrigerator.
- Reheat: Cover and bake at 350°F until heated through to 165°F. Stir in a little warm milk or half-and-half if needed.
- Freeze: Store in airtight, freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Serving size: Plan on approximately ½ pound of uncooked potatoes per person for generous servings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The Mashed Potatoes are delicious but a little too much salt, made the recipe exactly as we’re celebrating my mother in law’s 90th birthday tomorrow. Used kosher salt, 3 tablespoons for the water and added a 4th with cream cheese, half and half, butter, salt & pepper, I would suggest to start with a teaspoon or two, taste and add more if desired.
Hi Vicky, depending on the brand of kosher salt used that could definitely make it taste a little saltier. I use Morton’s and test all my recipes with that brand. Diamond is a little more salty, as is, David’s.
Wow, these look great. Love Yukon potatoes they are the best. Going to try this asap!
Delicious! For special occasions I dice bacon, fry it, drain it on paper towels and add it with grated cheddar cheese to them. Yum! I use peeled Russets. I don’t usually have to add cream to them. The cream cheese and the butter makes the potatoes so creamy.
That’s a great tip! We have a loaded mashed potato recipe that’s similar. I’m happy you like it!
Can’t wait to try this
They are beyond amazing! I hope you agree!
I add a whole peeled onion and several garlic cloves to the potatoes while cooking. Discard the onion and leave the garlic. Doesn’t require as much butter as the onion and garlic adds lots of flavour. Also use a flavoured cream cheese. (Herb and Garlic) and warm my cream/milk before adding. Yum!
You just created a new recipe! :-). Thank you for your tips, I’m sure others will love them too.
Buttermilk is a great addition for mashed potatoes. Adds tang.
Sure does!