Introducing my absolute favorite mashed potatoes recipe! When it comes to comfort food, this truly is the best creamy mashed potatoes recipe youโll ever try. These homemade potatoes are rich, buttery, packed with flavor, and incredibly easy to make. Whether served at a holiday feast or a casual family dinner, theyโre always a hit.
What makes these mashed potatoes so special? Yukon Gold mashed potatoes are naturally creamy and buttery, and when paired with garlic, cream cheese, whipping cream, and a touch of sea salt, the flavor is out of this world! The cream cheese adds a tangy twist, making them irresistibly smooth and decadent. Whether youโre learning how to make creamy mashed potatoes for the first time or searching for an easy mashed potatoes recipe, this guide has everything you need.
These mashed potatoes are not only simple to prepare (and make ahead!), but theyโre guaranteed to steal the show at Thanksgiving or any gathering. Get ready to whip up the fluffiest, creamiest mashed potatoes that everyone will love!
Recipe Ingredients
- Yukon Gold Potatoes: The secret to ultra-creamy mashed potatoes! Yukon Golds are naturally buttery and smooth, making them perfect for this recipe. For a fun twist, try mixing half Yukon Golds with half Russet potatoes. This combination blends the best of both worldsโstarchy and waxy texturesโthat complement each other perfectly.
- Garlic: Because whatโs better than creamy mashed potatoes? Garlic mashed potatoes! Garlic adds just the right amount of savory goodness to balance the richness of the butter and cream. Trust me, your taste buds will thank you.
- Fine Sea Salt: Enhances the natural flavors and ensures the potatoes are well-seasoned.
- Butter: For that classic buttery mashed potato taste.
- Whipping Cream: Makes the mashed potatoes luxuriously creamy.
- Cream Cheese: Adds a tangy, creamy twist that sets these mashed potatoes apart from the rest.
Step-by-Step Instructions
Step One: Prep the Potatoes โ Peel the potatoes and cut them into even chunks about 1 inch thick. Place the chunks in a large stock pot filled with cold water.
Step Two: Boil the Potatoes โ Add minced garlic and 1 tablespoon of sea salt to the water. Bring to a boil over high heat, then reduce to medium-high and cook for 10โ15 minutes, or until the potatoes are fork-tender. Drain well.
Step Three: Pan-Dry the Potatoes โ Return the drained potatoes to the hot stockpot. Place it back on the burner over low heat and shake gently for 1 minute to evaporate any remaining moisture. This step is crucial for creamy mashed potatoes!
Step Four: Heat the Butter Mixture โ While the potatoes are cooking, combine butter, whipping cream and salt in a small saucepan. Heat over low heat until the butter is melted. Avoid boiling the cream.
Step Five: Mash the Potatoes โ Mash the potatoes until completely smooth using a potato masher or ricer. For ultra-smooth mashed potatoes, ensure no lumps remain.
Step Six: Mix in the Ingredients โ Add half of the melted butter mixture to the potatoes and gently fold it in with a spatula. Repeat with the remaining butter mixture and then with the cream cheese. Be careful not to over-mix to avoid gummy potatoes.
Expert Tips for Perfect Mashed Potatoes
- Start Cooking Potatoes in Cold Water: This little trick helps the potatoes cook evenly all the way through. If you start with hot or boiling water, the outside cooks too quickly while the inside stays hard and crunchy. Cold water gives them a chance to heat up evenly, resulting in perfectly cooked potatoes.
- Say No to Soggy Potatoes: Water is the enemy of perfectly creamy mashed potatoes, but donโt worry, itโs easy to keep it in check:
- Cut your potatoes before boiling: Itโs tempting to throw whole potatoes in the pot, but they cook unevenly. Chop them into even pieces to ensure they cook faster and more evenly.
- Donโt let them overcook: The key is to stay close during the final moments. As soon as a knife slides through with minimal resistance, your potatoes are ready. Keep an eye on them so they donโt get too soft or waterlogged.
- Dry them out a bit: After draining, pop the potatoes back into the hot pot and let them sit over low heat for about a minute. Gently shake the pot with oven mitts to let the steam escape. This helps remove any extra moisture, setting you up for perfectly fluffy mashed potatoes.
- Skip the Low-Fat Stuff: These garlic mashed potatoes deserve the real deal. Save the skim milk and half-and-half for your morning coffeeโthese potatoes need heavy whipping cream and full-fat cream cheese for that rich, creamy texture and unbeatable flavor!
- Donโt Over-Mix: Mixing potatoes helps release starch, which is essential for creamy mashed potatoes. However, over-mixing releases too much starch, resulting in thick, gluey mashed potatoes. So, mix wiselyโyour potatoes will thank you!
- Use Room Temperature Cream Cheese: It blends more smoothly into the warm potatoes.
- Salt the Water Generously: Just like pasta, potatoes absorb flavor as they cook.
- Avoid Boiling the Cream: Gentle heating preserves the rich texture.
Frequently Asked Questions
Yukon Golds are best for their creamy texture, but Russet potatoes can work if thatโs what you have on hand.
Keep it classic! I swear by the trusty potato masher. The trick to perfect mashed potatoes is not to overdo it (yes, itโs a thing!). Over-mashing releases too much starch, leaving you with gummy potatoes. Grab a masher and work up a little elbow greaseโyouโre way less likely to go overboard than if youโre using an electric mixer. And please, never, ever use a blender or food processor. Trust me on this one!
Itโs all about what youโre in the mood for! I prefer peeling my potatoes to get that smooth, creamy texture. But if you like your mashed potatoes a bit more rustic with some texture, leaving the skins on works great too!
Lumpy mashed potatoes are usually the result of undercooking. To avoid this, start cooking your potatoes in cold water. Then make sure to wait until a sharp knife slides through the potatoes easily before draining them. If you do end up with undercooked potatoes, simply add some milk and warm them over low heat until they soften.
Variations & Pairings
- Variations: Add fresh herbs like chives or parsley, or mix in roasted garlic for extra flavor.
- Pairings: Serve alongside creamy french onion chicken (my favorite pairing โ SO GOOD!), turkey, beef stew, or your favorite gravy.
Making Ahead, Storing & Freezing
Stove Top Reheating (My Go-To Method):
To reheat this creamy mashed potatoes recipe on the stove, simply add your leftovers to a saucepan or Dutch oven. Stir in a splash of milk or cream and a tablespoon of butter, then heat on low, stirring occasionally to prevent sticking. Keep heating until the potatoes are smooth, creamy, and heated through. If the potatoes seem dry, gradually add more liquid to reach your desired consistency. Be sure to stir gently, as over-stirring can make them gluey.
Oven Reheating:
To reheat mashed potatoes in the oven, add a splash of cream to ensure they stay soft and arenโt too thick. As they rest, the potatoes may absorb moisture, so the extra cream helps keep them smooth. Transfer the potatoes to a casserole dish or large oven-safe container, cover, and refrigerate for up to 1-2 days. Remove from the fridge 1 hour before baking. Taste and add any additional seasonings or milk to ensure theyโre soft and flavorful. Bake, covered, at 350ยฐF for 20-30 minutes, or until warmed through.
Slow Cooker Reheating:
If you need to keep mashed potatoes warm for an extended period, a slow cooker is a great option. After transferring your mashed potatoes to the slow cooker, set it to the โkeep warmโ setting and add a bit of extra butter or cream if needed. Stir occasionally to maintain a smooth texture. The slow cooker will keep your potatoes at the perfect temperature for hours without overcooking, making it ideal for holidays or dinner parties.
How To Store Mashed Potatoes:
If you have any leftovers, store them in an airtight container in the fridge for a max of 4 days.
How to Freeze:
- Prepare and Cool: Make your mashed potatoes as usual, but let them cool completely at room temperature before freezing. This prevents condensation from forming, which can affect the texture once thawed.
- Add Extra Cream or Butter: If the mashed potatoes seem a little thick, stir in some extra cream or butter before freezing to ensure they stay creamy when reheated.
- Portion and Store: Spoon the mashed potatoes into freezer-safe bags or containers. For convenience, you can portion them into smaller amounts so you can defrost only what you need. If using a bag, flatten it out to save space and ensure even freezing.
- Label and Freeze: Be sure to label the containers with the date so you know how long theyโve been stored. This creamy mashed potatoes recipe can be frozen for up to 2 months for the best quality. When ready to use, thaw them in the refrigerator and reheat on the stovetop, in the oven, or in the slow cooker. To reheat frozen mashed potatoes, you can put them in a slow cooker on low heat for about two hours, or until warmed through. Freezing mashed potatoes is a great time-saver, especially during the busy holiday season.
This Creamy Mashed Potatoes recipe is everything you need for silky smooth, flavorful, and perfectly buttery mashed potatoes. Whether youโre preparing them for a festive holiday table or a comforting weeknight meal, this recipe will wow every time. Ready to get started? Grab your Yukon Gold potatoes and letโs make the fluffiest, creamiest mashed potatoes ever!
Looking for more delicious potato side dishes? Check out my Au Gratin Potatoes, Twice Baked Potato Casserole or Warm Potato Salad (Earls Restaurant Copycat).
If you enjoyed this recipe, Iโd love to hear from you! Leaving a 5-star rating and a quick review not only means the world to me but also helps other home cooks find and trust my recipes. Thank you so much for being here!
The Best Creamy Mashed Potatoes Recipe
Ingredients
- 5 pounds Yukon Gold Potatoes
- 6 garlic cloves minced
- kosher salt
- 1/2 cup (1 stick) butter
- 1 cup heavy whipping cream
- 4 ounces cream cheese room temperature
Instructions
- Peel and Cut Potatoes: Peel the potatoes and cut them into uniform chunks, about 1 inch thick. Place the cut potatoes into a large stockpot filled with cold water.
- Boil the Potatoes: Once your potatoes are cut, make sure the water level is about 1 inch above the potatoes in the pot. Stir in the minced garlic and salt, then turn the heat to high and bring the water to a boil. Once boiling, reduce the heat to medium-high (or whatever setting keeps the boil going) and cook for 10-15 minutes, or until a knife easily slides into the middle of a potato. Carefully drain the water.
- Pan-Dry the Potatoes: Once youโve drained the water, immediately return the potatoes to the hot stockpot and place it back on the burner over low heat. Using oven mitts, carefully grip the handles and gently shake the pot for about a minute to help release any remaining steam from the potatoes. Remove the pot from the heat.
- Prepare the Butter Mixture: While the potatoes are boiling, combine the butter, cream, and salt in a small saucepan. Heat over low heat until the butter is melted, making sure the cream doesnโt come to a boil. Set it aside until you're ready to use it.
- Mash the Potatoes: Use an old-school potato masher and work up some elbow grease to mash the potatoes until theyโre completely smooth. No chunks allowedโjust smooth, creamy goodness!
- Stir Everything Together: Pour half of the melted butter mixture over the potatoes and gently fold it in with a spatula until the potatoes absorb the liquid. Repeat with the remaining butter, then add the cream cheese, folding everything in until just combined. Be careful not to over-mix!
- Season and Serve: Season with salt and pepper, add a pat of butter on top, and serve hot.
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