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.

MASHED POTATOES IN A BLUE AND WHITE BOWL WITH CHIVES AND BUTTER ON TOP.

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.

MASHED POTATOES IN A BLUE AND WHITE BOWL ON A WHITE BACKGROUND.

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.

CLOSE UP OF MASHED POTATOES WITH MELTED BUTTER ON TOP

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.

MASHED POTATOES WITH SNIPPED CHIVES AND BUTTER ON TOP.

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.

PRO TIPS

  • 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

The Best Mashed 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!

Sweet and spicy Honey Chipotle Braised Short Ribs in a blue Le Creuset Braisier from TheSuburbanSoapbox.com

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!!!

Roasted Garlic Mashed Potatoes with blue and white bowl with roasted garlic cloves on top. TheSuburbanSoapbox.com

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The Very Best Mashed Potatoes

Kellie
Homestyle Mashed Potatoes made from scratch with cream cheese, butter and heavy cream. Simply and mind-blowingly delicious.
5 from 5 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Side Dish
Cuisine American
Servings 12 servings
Calories 187 kcal

Ingredients
  

  • 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

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, 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.

Video

Nutrition

Serving: 1gCalories: 187kcalCarbohydrates: 26gProtein: 7gFat: 6gSaturated Fat: 3gCholesterol: 21mgSodium: 2446mgPotassium: 866mgFiber: 4gSugar: 1gVitamin A: 210IUVitamin C: 21.8mgCalcium: 118mgIron: 6.2mg
Keyword mashed potatoes
Tried this recipe?Let us know how it was!

 

18 comments on “The Very Best Mashed Potatoes”

  1. These look amazing! I might try to make them for Thanksgiving this year (:

  2. They’re so easy, Sadie! And so delicious!

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  7. These have to be the best tasting and easiest from-scratch mashed potatoes I’ve EVER made!  Thank you!

  8. Would this recipe still work
    With russet potatoes?

  9. If I make these the night before a xmas party will they still be as a good the next day as if they just served fresh?

  10. I ended up here on my journey for good mashed potatoes! So good! With good sausages and a healthy green cabbage salad we manage another winter day! Thanks!

  11. When you reheat the next day. Do you reheat in oven or stovetop? Making for thanksgiving so I have to double the recipe. What would you recommend for reheating? 

    • I, actually, reheat in the microwave but you can also reheat in the oven. I wouldn’t do it on the stovetop unless you can stir it every few minutes so the bottom doesn’t burn.

  12. I lost your recipe and found it just in time on Thanksgiving Day!  It is perfect!  I knew I was running late because I was trying a different way to cook the turkey. So, we all started eating the sides first.  All I could hear coming from the dining room was “Oh, these mashed potatoes!”.
    I have passed this on to lots of people.  The only thing I did differently was to cook the potatoes in chicken broth as I then use it to make the gravy.  

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