Creamy, tangy and addictive, this the 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.

Mashed Potatoes in a blue and white bowl topped with butter and chives with a wooden spoon in them.

Mashed Potatoes

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, smashed potatoes, mashed taters….whatever you call them, this creamy, buttery side dish is an American must have.

Mashed potatoes in a blue and white bowl topped with chives and butter with a wooden spoon dug inside.

Ingredients For Mashed Potatoes

  • 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.
Mashed potatoes being served with a wooden spoon.

How to Make Mashed Potatoes

  1. Cook the potatoes. Cut the potatoes into uniformly sized pieces and put in a pot of cold water. Bring to a boil and then turn to low, simmer until fork tender. Drain.
  2. Make the Mashed Potatoes. Add the cream, butter, cream cheese and seasoning. Mash with a potato masher or hand mixer until creamy with a few chunks left.
  3. Serve. Top with butter, chives and seasoning. Serve hot.

The Best Potatoes for Mashed Potatoes

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 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.

close up of mashed potatoes in a blue serving bowl with a spoon for serving.

How To Make Mashed Potatoes 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 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.

Pro Tips for Perfect Mashed Potatoes

  • 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.

Serving Suggestions

These potatoes are wonderful with this Double Glazed Turkey Meatloaf or this simple roasted chicken or under these fall-apart tender slow cooker short ribs.

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 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!!!


Mashed potatoes being served with a wooden spoon.

Get the Recipe: Mashed Potatoes Recipe

Homestyle Mashed Potatoes made from scratch with cream cheese, butter and heavy cream. Simply and mind-blowingly delicious.
5 from 5 votes


  • 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


  • 1 hand mixer


  • 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.)
  • Serve immediately or cover and refrigerate until ready to serve.


YouTube video


Mashed Potatoes can be made up to 2 days in advance. To reheat, warm in a microwave or spread in a casserole dish then warm in a 300 degree oven while covered with foil.
Serving: 1g, Calories: 187kcal, Carbohydrates: 26g, Protein: 7g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 21mg, Sodium: 2446mg, Potassium: 866mg, Fiber: 4g, Sugar: 1g, Vitamin A: 210IU, Vitamin C: 21.8mg, Calcium: 118mg, Iron: 6.2mg