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These are the BEST mashed potatoes that have become a holiday and family dinner staple – so creamy, buttery and beyond delicious.
All-TIME FAVORITE!
One of our all-time favorite foods in the whole entire world is Mashed Potatoes!
They’ve been a must-have side dish at every holiday for as long as I can remember and today’s recipe is the same one our mom made when she was first married. We’ve made a few tweaks and enhancements since then, but the result is always creamy, delicious, buttery mashed potatoes.
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 WE LOVE IT:
- Perfect side dish! They’re great with Best 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. This potato side dish can be made early for busy holidays and enjoyed for days later.
Ingredients
PREP TIME: 20 minutes
COOK TIME: 35 minutes
- 5 pounds russet potatoes washed, peeled, and cut into cubes – or 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.
- 4 ounces cream cheese
- ½ cup salted butter softened – We prefer salted, but unsalted can be used – you just may need more salt to the recipe. Check out this How to Soften Butter Quickly post as well.
- ½ cup heavy whipping cream – milk or half and half can also be used. Use room-temperature dairy so that it combines more easily.
- 1½ teaspoons garlic salt with parsley flakes – we love the added parsley flakes, but regular salt and garlic salt work well too.
- black pepper to taste
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 4 ounces cream cheese, ½ cup butter, ½ cup heavy cream, and 1½ teaspoons 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.
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Best Mashed Potatoes
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
- 1½ 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 until they are the consistency you prefer.
- Season with more salt and pepper, if desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
I love these mashed potatoes. They are my new favorite recipe for them.
These are the best Mashed potatoes lots of flavor and very creamy and easy to make. And it’s great for leftovers.
Great prep tips!
Our family favorite!! Love these potatoes!!
Oh my goodness just sounds so delicious I will be making this very very soon and posting it thank you so much
You are so welcome! I sure hope you like them!
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!!
Yes, they totally do! I know what you mean! I am all for making anything ahead that I can. Just place them in a zip lock bag, flat & then reheat whichever way you prefer. Enjoy!
These creamy mashed potatoes are shockingly good! This is my favorite recipe <3 thanks for sharing
You are welcome!! Glad you like them as much as I do!
I live for these Mashed Potatoes!! My absolute fav!!
These really do look like the best! They seem so creamy!
The Cream Cheese and Whipping Cream took these up about 100 notches! ABSOLUTELY delicious! Adding these to our Thanksgiving menu! Will be making them again before then though!