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These buttery smooth BEST mashed potatoes are our go-to potato side dish for every dinner and holiday get-together. They’re my FAVORITE!!

These best mashed potatoes are our classic recipe, but we also love our Mashed Potato Casserole and Crockpot Mashed Potatoes.

Best Mashed Potatoes topped with butter in a dish.

Who Doesn’t love Mashed Potatoes?

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

We love them because:

  • Perfect side dish! They’re great with Roast Chicken or Roast Turkey and essential on holidays like Thanksgiving and Christmas.
  • So simple to make. This recipe is easy and no-fail. Anyone can do it, and the result is always creamy mashed potatoes.
  • Make Ahead + Easy to reheat. These potatoes can be made early for busy holidays and can be enjoyed for days later.
Russet potatoes piled on a kitchen table.

Best Potatoes for Mashed Potatoes

Russet Potatoes or Yukon Gold Potatoes are the best to use because of their high starch content. Because of that, they make mashed potatoes more fluffy and smooth, and they absorb flavoring more easily.

  • Avoid Red or white potato varieties since they are more waxy and usually take a little more mashing to become creamy.

Other Ingredients:

  • cream cheese
  • salted butter – Gotta have butter! We prefer salted, but unsalted can be used – you just may need more salt.
  • heavy whipping cream – milk or half and half can also be used.
    • NOTE: Use room-temperature milk so that it absorbs more easily.
  • garlic salt (with parsley flakes) – we love the added parsley flakes in there, but regular salt and garlic salt work well too.
  • pepper
Cubed potatoes on cutting board.

How to Make Mashed Potatoes

  1. POTATOES. Place cut potatoes into a large pot and add enough water to cover 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.
  2. SEASON. Transfer potatoes to a large bowl and add cream cheese, butter, cream, and salt.
  3. MASH. Use a potato masher to mash potatoes until desired consistency and combine ingredients together until they are the consistency you prefer.
  4. SEASON. Season these best potatoes with more salt (garlic salt with parsley flakes is our favorite) and pepper, if desired.

PRO TIP: KEEP YOUR POTATOES WARM

Simply butter your slow cooker and add a few tablespoons of whipping cream to it. Place potatoes in the slow cooker and set to warm. You can keep them in the crock pot for up to 4 hours, stirring before serving. You can also keep them warm in a casserole dish in the oven.

Smashing cooked potatoes in a pot on the stove.

Recipe Tips

Use these tips for the best and creamiest potatoes.

  • 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).
  • How much to make? Plan on about ½ pound for each guest, so a 5-pound bag should feed 10 people.
Whipping potatoes in a pot on the stove.

Adding flavor

Add even more flavor to the creamiest mashed potatoes with these flavor variations and additions.

  • 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.
Best mashed potatoes recipe in white dish close up image.

storing info

  • Make it ahead of time. Potatoes taste the best when freshly made. I like to peel and cube my potatoes beforehand and store them in cold water until ready to boil. Just 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.
  • FREEZE. 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 until heated through.
    • SLOW COOKER – Thaw potatoes overnight in the fridge and heat on low for 2-4 hours.
  • Add more cream cheese or whipping cream, or even sour cream to make more creamy after reheating.

For more potatoes:

5 from 116 votes

Best Mashed Potatoes Recipe

By: Lil’ Luna
These buttery smooth BEST mashed potatoes are our go-to potato side dish for every dinner and holiday get-together. They're my FAVORITE!!
Servings: 10
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes

Ingredients 

  • 5 pounds russet potatoes washed, peeled and cut into cubes
  • 4 ounces cream cheese
  • ½ cup salted butter softened
  • ½ cup heavy whipping cream
  • teaspoons garlic salt with parsley flakes
  • pepper to taste

Instructions 

  • Place cut potatoes into a large pot and add enough water to cover 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.
  • Transfer potatoes to a large bowl and add cream cheese, butter, cream, and salt.
  • Use a potato masher to mash potatoes and combine ingredients together until they are the consistency you prefer.
  • Season with more salt and pepper, if desired.

Video

Notes

Best kind of potatoes for mashed potatoes. Use potatoes with higher starches: Russet Potatoes or Yukon Gold Potatoes. They make for the fluffiest, and smoothest mashed potatoes. They absorb flavoring more easily than other varieties.
Make ahead of time. Here is an easy trick to keep your potatoes warm until ready to serve: Butter your slow cooker and add a few tablespoons of whipping cream to it. Set the slow cooker to low and transfer potatoes to it to keep warm for up to 4 hours. Stir before serving.
 

Nutrition

Serving: 1cup, Calories: 341kcal, Carbohydrates: 42g, Protein: 6g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 49mg, Sodium: 472mg, Potassium: 975mg, Fiber: 3g, Sugar: 2g, Vitamin A: 613IU, Vitamin C: 13mg, Calcium: 51mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
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About Kristyn

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!

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123 Comments

  1. I am an experienced cook. I have been cooking for over 40 years, but in the last couple of years, my mashed potato recipe has been turning out very disappointing. One afternoon I had just been searching for ideas for holiday meals and came across your web page and instantly loved it. I started to try different recipes from your Thanksgiving section. Your mashed potato recipe made both me and my family fall back in love with them. I like the step-by-step directions and pictures. Using the whipping cream was genius.