Best Mashed Potatoes

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These Buttery smooth mashed potatoes are our Go-To potato side dish recipe for every dinner and holiday get together. They’re everyone’s favorite potatoes!

Mashed potatoes ALWAYS make an appearance at Sunday dinners and holiday meals. They’re usually accompanied by more favorite side dishes, like glazed carrots, green bean bundles, and of course homemade rolls!

Best Mashed Potatoes with butter in dish

favorite homemade mashed potatoes

There are few things in life that are better than a side of creamy mashed potatoes (name a better side dish – I dare you!)

Mashed potatoes are an iconic food in my life. I have so many great memories of sitting around the table with my family eating and enjoying mashed potatoes together.

Today’s recipe is our classic homemade mashed potatoes, but we also love our Cheesy Mashed Potato Casserole, and Slow Cooker Mashed Potatoes.

All you need to make these potatoes is a good masher, lots of butter/salt/pepper, and hot cooked potatoes. Then you already halfway there.

Russet potatoes used for mashed potatoes recipe

How to Make Mashed Potatoes

Potatoes, in general, are our favorite!! And making this recipe is easier then you think. You’re going to need 5 pounds of potatoes for this recipe which feeds about 10 people!

PREP POTATOES. Make sure to wash, peel, and cut your potatoes into chunks before starting.

Best kind of Potatoes for mashed potatoes?

You want to use potatoes with higher starches, like Russet or Yukon Golds. They make for the fluffiest and smoothest mashed potatoes and absorb flavoring more easily than other varieties.

Red or white potato varieties are more waxy and usually take a little more work and mashing to become creamy.

BOIL. Place the cut potatoes into a large pot. Add enough water to the pot to cover the potatoes. Bring the water to a boil, then let the water simmer until the potatoes are fork tender (about 20-25 minutes). Stick them with a fork to see if they are ready.

ADD INGREDIENTS. Drain the water form the pot. Add the cream cheese, butter, cream, and salt. If the cream cheese scares you, I promise you cannot even taste the cream cheese in this recipe. It just adds to the flavor and creaminess.

BLEND. Use a hand mixer to blend all of the ingredients together. Keep mixing until it’s as smooth as you want it. (I prefer smooth with no lumps!) Add any more salt and pepper and you’ll easy fall in love with this creamy mashed potatoes recipe.

SERVE. Add a few more butter slices on top before serving because a little more butter is always a good idea. Enjoy every last bite!

How to Make Mashed Potatoes - blended with hand mixer

How to serve + Store mashed potatoes

How many potatoes should I prepare per person? You should plan on about 1/2 pound for each guest, so a 5 pound bag should feed 10 people.

  • QUICK SERVING GUIDE
    • 10 people – 5 pounds
    • 20 people – 10 pounds
    • 25 people – 12.5 pounds
    • 40 people – 20 pounds
    • 100 people – 50 pounds

To keep your potatoes warm while you serve them, here’s an easy trick: Butter your slow cooker and add a few tablespoons whipping cream to it. Keep slow cooker on LOW and transfer your potatoes to it – keep in there for up to 4 hours, stirring before serving.

LEftover mashed potatoes;

Stored properly in the fridge, these be stored in the fridge for 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).

How to reheat mashed potatoes:

  • 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 occasionally until heated through.
  • SLOW COOKER – Thaw potatoes overnight in the fridge and heat on low for 2-4 hours.

For all of these, add butter or dairy (sour cream or cream cheese) and additional seasonings, if needed when done.

Mashed Potatoes Recipe with butter in dish

Kids and adults alike will go crazy over these easy and yummy homemade mashed potatoes. We’ve enjoyed this recipe since I was little and hope you enjoy them as much as we do!

For more mashed potato recipes, check out:

For more potato side dishes, check out:

MORE COLLECTIONS: Side Dishes, Thanksgiving Side Dishes

Best Mashed Potatoes Recipe

5 from 13 votes

My FAVORITE mashed potatoes recipe! These Buttery smooth mashed potatoes are our Go-To potato side dish recipe for every dinner and holiday get together.

Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Servings 10
Calories 292 kcal
Author Kristyn Merkley

Ingredients

  • 5 lbs potatoes washed, peeled, and cut into chunks
  • 4 oz cream cheese
  • 1/2 cup salted butter
  • 1/2 cup whipping cream
  • 1 1/2 tsp salt

Instructions

  1. Place cut potatoes into a large pot. Add water to pot, covering potatoes. Let water come to a boil, then lower heat and simmer until potatoes are tender (about 20-25 minutes).

  2. Drain water, add cream cheese, butter, cream, and salt. Using a hand mixer, mix all ingredients together until you reach your desired consistency. Season with any more salt and pepper.

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

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Comments

  1. Would a kitchen aid mixer work? Every time ive tried mashed POTATOES they turn out lIke glue. I cant figure out what im doing wrong! Im hopeful in trying your recipe thoUgh!

  2. 5 stars
    Mashed POTATOES are a Sunday Dinner Staple. I haD never thought to add cream cheese to my mashed POTATOES and I have to say it was delicious ADDITION!

  3. 5 stars
    I printed your thanksgiving planner and noticed there that your mashed potatoes were prepared two days prior and then warmed to serve on Thanksgiving day. Additionally, I saw in your recipe you stated they can be frozen. Do they come out just as nice as fresh mashed? I usually prepare the potatoes on Thanksgiving Day, and after all that peeling and mashing, I am nearly worn out! It would be such a blessing to be able to do it a couple of days ahead. Thank you for the help!!