The Very Best Mashed Potatoes
Creamy, tangy and addictive, this is theVery Best Mashed Potato recipe ever. Creamy Yukon Gold potatoes are blended with cream cheese, butter and cream for the most amazing side dish you’ll ever make.
Ahhhh, mashed potatoes. They can go from perfect to so not perfect in an instant if you don’t know what you’re doing. But they’re fairly simple to make and a staple side dish in our house.
This buttery mashed potato recipe has been in our family for over 20 years and it’s a frequent request at every holiday dinner. We love to take them to family potlucks and they’re perfect for Sunday dinners (helllooooo, melt-in-your-mouth Short Ribs). This easy mashed potato recipe is made with the skin on so there’s not even a need to peel one potato!
COUNTRY MASHED POTATOES
Mashed potatoes, smashed potatoes, mashed taters….whatever you call them, this creamy, buttery side dish is an American must have.
Boiled potatoes mashed until almost smooth and blended with cream cheese, butter and cream are made better when they’re slightly chunky.
INGREDIENTS YOU WILL NEED
Just a few simple ingredients are all you need to make the BEST Mashed Potatoes in the world.
Here’s what you’ll need:
Yukon Gold Potatoes – Yukon Gold Potatoes are a large potato that’s most notable for it’s golden color. It’s also characterized by its thin, smooth, eye-free skin. This potato was developed in the 1960s by Garnet Johnston in Guelph, Ontario, Canada and is my favorite for making most potato recipes.
Cream Cheese – Regular or low fat cream cheese both work in this recipe and I use them interchangeable. It gives the potatoes a nice tangy flavor.
Butter – Salted butter, room temperature.
Heavy Cream – Cream will add a rich, silky texture to the potatoes. You can also use Half and Half if you want to cut a few calories.
THE BEST POTATOES TO USE
Like mentioned above, I love a Yukon Gold Potato or a butter potato for smooth buttery mashed potatoes.
If you want a fluffier mashed potato, a Russet Potato is better for a light, fluffy mash.
Avoid a waxy potato because they tend to produce a gummy, pasty texture which isn’t really the best.
HOW TO THICKEN MASHED POTATOES
If you add too much cream and your mashed potatoes become too liquid-y, you can easily thicken them by adding a bit of cornstarch, powdered milk, tapioca flour or even grated parmesan cheese.
Any of these ingredients will help add more texture to your potatoes. Start by adding 1 tablespoon at a time, stirring to combine, until the desired texture is achieved.
HOW TO MAKE IN ADVANCE
These Mashed Potatoes with cream cheese can be made up to 2 days in advance without any other modifications. Simply store your finished mashed potatoes in an airtight container and refrigerate until ready to serve.
To reheat, either microwave the potatoes until warmed through, stirring halfway through the cooking time or heat in the oven at 350˚F until warmed through.
- Cut the potatoes into uniform pieces so they cook evenly.
- Start the potatoes in cold water and bring to a boil. Turn the heat to low and simmer until fork tender, the potatoes will be cooked in about 20 minutes.
- Don’t add all the cream at once, start by adding 1/3 of the cream called for in the recipe and beat into the potatoes. Add more cream until the desired consistency is achieved.
WHAT TO SERVE THEM WITH
We also love serving our creamed chipped beef over a pile of potatoes!
Thanksgiving Note: Start boiling the potatoes before the turkey is finished cooking. While it rests, throw your sides in the oven and finish up the potatoes. This will help you time everything so it’s finished around the same time.
MORE MASHED POTATO RECIPES
If you love these potatoes, be sure to try these Roasted Garlic Mashed Potatoes.…they’re easy and so flavorful. We also love these Sour Cream and Chive Mashed Potatoes that are actually HEALTHY! YES….healthy mashed potatoes, go figure.
Or try these easy potatoes with Pimento Cheese!!!
Get the Recipe: The Very Best Mashed Potatoes
- 5 pounds yukon gold potatoes, cut into chunks of uniform size
- 4 tablespoons kosher salt, divided
- 8 ounces reduced fat cream cheese, at room temperature (I use Philadelphia Cream Cheese)
- 1 1/2 cups half and half, at room temperature
- 1 stick salted butter, at room temperature (I use Plugra European Style Butter)
- 1/2 teaspoon fresh ground pepper
- 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, mix all the ingredients on medium speed until thoroughly combined and the potatoes are broken up. The mixture should be fluffy with a few potato chunks throughout. Be careful not to over beat the potatoes because they can become gummy.