Best Mashed Potatoes Recipe
Homestyle Mashed Potatoes made from scratch with cream cheese, butter and heavy cream. Simply and mind-blowingly delicious.
Servings: 12 servings
Cost: $10
Equipment
- 1 hand mixer
- stockpot
- chef's knife
- cutting board
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 mix the potatoes because they can become gummy.)
- Serve immediately or cover and refrigerate until ready to serve.
Video
Notes
- Potatoes: Yukon Gold = naturally creamy and rich; Russet = extra-fluffy. A 50/50 blend gives silky and light.
- Salt the water: Start in cold, well-salted water so the potatoes season from the inside out (bland mash is usually under-salted water).
- Drain & dry: After draining, return potatoes to the hot pot 1–2 minutes to steam off excess moisture—prevents watery mash.
- Order matters: Mix in butter first (coats starch), then warm dairy + cream cheese. Stop as soon as it’s silky to avoid gumminess.
- Texture control: A ricer yields ultra-smooth; a masher keeps it rustic. Avoid extended mixing with a hand mixer.
- Make-ahead: Prepare up to 48 hours ahead. Spread in a casserole, press plastic wrap directly on the surface, and refrigerate.
- Reheat: Cover and bake at 350°F until hot (timing depends on pan depth). Stir, then loosen with ~1 Tbsp warm milk per cup of potatoes if needed.
- Freezer-friendly: Freeze up to 2 months. Thaw overnight in the fridge; reheat gently and refresh with warm dairy.
- Scaling & servings: Plan ¾ cup per person (1 cup for hearty holiday servings). Use the scale feature; add salt to taste after scaling.
- Dairy swaps: Sour cream or buttermilk for tang (warm before adding). For lighter mash, swap part of the half-and-half with warm broth.
- Flavor add-ins: Roasted garlic, chives, brown butter, sharp cheddar, horseradish, or crème fraîche, fold in at the end.
- Troubleshooting: Too thin: simmer a few minutes to reduce or fold in a little instant potato flakes. Gummy: gently fold in warm dairy or butter; don’t keep beating. Lumpy: push through a ricer while warm.
- Allergen notes: For gluten-free, ensure dairy and add-ins are certified GF. For lactose-friendly, use lactose-free half-and-half or a mix of broth and ghee.
- Serving tip: Warm the serving bowl with hot water; garnish with a pat of butter, flaky salt, and chives just before serving.
Nutrition
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