Mashed Potatoes are a classic side dish we have as often as possible, because they’re so delicious! These potatoes are made extra creamy with russet potatoes, cream cheese, butter, heavy cream, and garlic salt. They’re smooth, rich, and simple enough for weeknight dinners but special enough for Thanksgiving, Christmas, and Sunday meals.
We love serving these with Gravy, Turkey, Ham, Roast Chicken, Pot Roast, or any comfort food dinner. The cream cheese adds a little tang and helps make the potatoes extra creamy, while the garlic salt gives them just the right amount of flavor.
We’ve discovered a few tricks over the year to make sure they are always perfect, so we hope you enjoy them. If you’re as big of mashed potato fans as we are, be sure to also check out our Mashed Potato Casserole and Crock Pot Mashed Potatoes.
Why you’ll love them + Why they work:
- Easy! Creamy mashed potatoes made with simple, classic ingredients.
- Flavorful! Cream cheese and butter make them rich and smooth.
- The best side. Perfect for holidays, Sunday dinners, weeknight meals, and serving with gravy.
- Russet potatoes mash smoothly. Their starchy texture makes them perfect for fluffy mashed potatoes.
- Cream cheese adds richness. It makes the potatoes extra creamy and gives them a little tangy flavor.
Mashed Potatoes Ingredients
- Russet potatoes, peeled and cut into cubes (5 pounds): Creates the fluffy, starchy base for classic mashed potatoes. Or use Yukon Gold potatoes are the best to use because of their high starch content. They make mashed potatoes more fluffy and smooth, and absorb flavors more easily.
- Avoid Red or white potato varieties since they are waxier and usually take a little more mashing to become creamy.
- Cream cheese (4 ounces): Adds creaminess, richness, and a slight tang.
- Salted butter, softened (½ cup): Adds buttery flavor and helps the potatoes mash smoothly.
- Heavy cream (½ cup): Adds richness and helps create a smooth, creamy texture. Milk or half and half can also be used. Use room-temperature dairy so that it combines more easily.
- Garlic salt with parsley flakes (1½ teaspoons): Seasons the potatoes with garlic flavor, salt, and a little herb flavor.
- Salt and pepper, to taste. Finishes the potatoes and help balance the flavor.
How to Make Best Mashed Potatoes
POTATOES. Place 5 pounds of cut potatoes into a large pot and add enough water to cover the potatoes. Bring water to a boil, then lower the heat and simmer for 20–25 minutes, or until potatoes are fork-tender. Drain the water.
SEASON. Transfer potatoes to a large bowl and add cream cheese, butter, heavy cream, and garlic salt.
MASH. Use a potato masher to mash potatoes until desired consistency and combine ingredients until they are the preferred consistency.
SEASON. Season these best potatoes with more salt (garlic salt with parsley flakes is our favorite) and black pepper, if desired.
Pro Tip: Keep Your Potatoes Warm
- Simply butter your slow cooker and add a few tablespoons of whipping cream. Place potatoes in the slow cooker and set to warm.
- Keep them in the crock pot for up to 4 hours, stirring before serving. Or keep them warm in a casserole dish in the oven.
Kristyn’s Recipe Tips
- Cut the potatoes into similar-size cubes so they cook evenly.
- Simmer until the potatoes are fork-tender so they mash easily.
- Drain the potatoes well so they do not turn watery.
- Add the cream cheese, butter, and cream while the potatoes are hot so everything blends smoothly.
- Make-ahead tip: make the mashed potatoes earlier in the day and reheat gently with a splash of cream if they thicken.
Mashed Potatoes Recipe
Ingredients
- 5 pounds russet potatoes, peeled and cut into cubes
- 4 ounces cream cheese
- ½ cup salted butter, softened
- ½ cup heavy cream
- 1½ teaspoons garlic salt with parsley flakes
- salt and pepper, to taste
Instructions
- Place cut potatoes into a large pot and add enough water to cover. Bring water to a boil, then lower the heat and simmer for 20–25 minutes, or until potatoes are fork-tender. Drain the water.
- Transfer potatoes to a large bowl and add cream cheese, butter, cream, and garlic salt.
- Use a potato masher to mash potatoes and combine ingredients until they are the consistency you prefer.
- Season with more salt and pepper, if desired.
Notes
Nutrition
Recipe FAQ
Make uniform cubes so they cook at an even rate. Cubes around 1½ inches are perfect.
Cold water. Always add the cubed potatoes to cold water, then bring it to a boil. This helps create an even cook.
Mash the potatoes while they’re hot, using a masher or potato ricer, then blend in the remaining ingredients.
Don’t over mix as this will create a gluey texture (avoid an electric mixer, if possible).
Broth. Boil the potatoes in chicken broth. I like to place a chicken bouillon cube into the water
Cheese. Sprinkle with parmesan or cheddar cheese.
Bacon. Mix in cooked crumbled Bacon.
Fresh herbs. Try mixing in chives, parsley, thyme, rosemary, or sage. Remember a little goes a long way.
Add garlic. Crush 5-6 garlic cloves. Heat the heavy cream and garlic in a small saucepan until simmering. Mix the heavy cream with the potatoes as directed. You can even whip up a roasted garlic and butter mixture to stir into the mixture.
Garnish. Sprinkle green onions or chives on top.
GRAVY! Top with Mashed Potato Gravy.
A good rule of thumb is a serving size is ½ pound of potatoes per person. So 5 pounds of potatoes can feed about 10 people.
Potatoes taste the best when freshly made. Peel and cube potatoes beforehand and store them in cold water until ready to boil. Cover and store for a few hours on the stovetop or place them in the fridge overnight.
Store cooked homemade mashed potatoes recipe in an airtight container in the fridge for up to 3 to 5 days.
As long as your potatoes have plenty of butter and cream, they’re great for freezing. We recommend placing them in a freezer-safe Ziploc bag, and laying them flat (it makes it easier to store and to reheat).
Microwave. The easiest and fastest way to reheat is to place them in a covered dish and heat them in the microwave at half-power for 4-5 minutes, stirring occasionally.
Stovetop. Let potatoes thaw overnight in the fridge, and place in a large pot on low to medium heat. Stir until heated through.
Slow cooker. Thaw potatoes overnight in the fridge and heat on low for 2-4 hours.
Add more cream cheese, whipping cream, or even sour cream to make it more creamy after reheating.
Complete The Meal
Main Dishes
Desserts
Cream Puff Cake
1 hr 50 mins
Chocolate Delight Recipe
54 mins
Jello Poke Cake
3 hrs 50 mins
Pumpkin Dump Cake
1 hr 5 mins
More Potato Dishes
Funeral Potatoes
1 hr 5 mins
Crockpot Mashed Potatoes
4 hrs 15 mins
Crockpot Cheesy Potatoes
4 hrs 5 mins
Mashed Potato Casserole
55 mins
More Collections
This recipe was originally published October 2018.
THE BEST MASHED POTATO RECIPE.
GRACIAS.
You’re so welcome!