Best Mashed Potatoes Recipe
Rich, creamy homestyle mashed potatoes made with Yukon Gold potatoes, butter, cream cheese and half-and-half. Easy to make ahead and perfect for holidays or family dinners.
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
- 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
Calories: 224kcal | Carbohydrates: 36g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 21mg | Sodium: 1842mg | Potassium: 884mg | Fiber: 4g | Sugar: 4g | Vitamin A: 218IU | Vitamin C: 38mg | Calcium: 84mg | Iron: 2mg