Creamy Mashed Potatoes
If you want silky, creamy mashed potatoes that turn any meal into something special, this is the recipe you've been looking for.
Why This Recipe Works
These creamy mashed potatoes are my signature holiday side. They're rich, smooth, and full of flavor, and there's a simple chef trick behind that restaurant-quality texture. I've been making them for years, and they always get rave reviews around our table.
They're also a base for so many meals Jackie and I love. I pile them next to our Classic Pot Roast, spoon Beef Gravy over top, or serve them with easy sides like our Balsamic Glazed Carrots. However you pair them, they always bring that cozy, familiar feeling that makes people ask for the recipe before they head home.
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Ingredients You'll Need
- POTATOES: Yukon Gold potatoes or red skin potatoes for a naturally creamy texture.
- BUTTER: High-quality salted butter for the best flavor.
- CREAM CHEESE: Regular or reduced fat, both work.
- GARLIC POWDER: Simple dried garlic powder.
- MILK: Two percent or whole milk for extra creaminess, though any milk works.
- SALT: Kosher salt or sea salt.
- PEPPER: Fresh ground black pepper.
👉 See the recipe card below for full quantities and instructions.
🔪 Chef's Tip
Make extra. Thanks to the cream cheese, these mashed potatoes stay creamy when reheated. A splash of milk and a quick warm-up is all they need.
How to Make Creamy Mashed Potatoes
- Boil the potatoes until they're fork-tender.
- Drain them well and transfer to a mixing bowl.
- Mash the hot potatoes with a hand mixer until they're roughly mixed.
- Add the buter and cream cheese and keep mixig until everything blends smoothly.
- Pour in the milk gradually, a little at a time, until the potatoes reach the consistency you like.
- Season to taste and serve them warm and silky.
Featured review
❝ These are the best mashed potatoes....simply delicious. ❞
⭐️⭐️⭐️⭐️⭐️
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Flavor Variations
- Roasted Garlic: Mash in a few cloves of soft, roasted garlic for mellow, buttery flavor
- Cheddar and Chive: Stir in shredded cheddar and chopped chives for a sharp, savory twist.
- Herb Blend: Fold in fresh herbs like parsley, thyme, or rosemary for a bright aromatic finish.
- Truffle Oil: Drizzle a little truffle oil over the top for an earthy, luxurious finish.
- Extra Rich: Swap some of the milk for half-and-half for an even creamier mash.
🥔 Leftover mashed potato recipes
Got Leftovers? These recipes all feature mashed potatoes.
Storage and Reheating
- Store: Keep leftovers in an airtight container for up to 5 days.
- Reheat: Warm in a microwave or on the stove with a splash of milk.
- Stir: Mix until the potatoes loosen up and turn creamy again.
- Make Ahead: Prepare a day ahead and add a little extra milk or butter when reheating.
FAQ
Cream cheese is my go-to. It blends in smoothly and gives the potatoes a silky texture without feeling heavy.
Yukon Gold and red skin potatoes have a naturally creamy texture, makes them perfect for smooth, flavorful mash.
Don't over-mix. Mash them while they're still hot and stop once they reach the texture you like. Avoid using a blender or food processor - they can overwork the starch.
Salt and water generously, just like pasta water. This seasons the potatoes from the inside and keeps the final mash from tasting flat.
Yes. Make them a day ahead, refrigerate, then reheat with a splash of milk until they're creamy again.
Add a little more milk and mix gently until they loosen up to your desired consistency.
🍅 making this recipe?
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- If you enjoyed it, please leave us a comment with ⭐️⭐️⭐️⭐️⭐️
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Creamy Mashed Potatoes recipe
These creamy mashed potatoes are rich, silky, and full of flavor. Our simple method and a touch of cream cheese give them the perfect texture every time.
- Total Time: 25 mins
- Yield: 6 1x
Ingredients
- 3 pounds Yukon Gold potatoes (red skin potatoes work just as well)
- 1 stick butter, divided
- 8 oz cream cheese
- 1 teaspoon garlic powder
- ¾ cup milk
- salt, to taste
- black pepper, to taste
Instructions
- Cut potatoes and place in stock pot. You can leave skins on or peel them based on your preference.
- Cover the potatoes with cold water, making sure the water sits about 3 inches above the top.
- Bring to boil adn cook until until fork slides easily into the potatoes.
- Drain the potatoes and transfer them to a mixing bowl.
- Using a hand mixer, mix the potatoes until they are roughly mashed.
- Add ½ stick of butter, the cream cheese, and the garlic powder. Continue mixing until everything is combined.
- Pour in the milk a ¼ cup at a time, mixing as you go, until the potatoes reach your desired consistency.
- Slice remaining butter in ½ stick of butter into ¼-inch pats and place them on top of the potatoes.
- Season with salt and black pepper to taste.
- Enjoy!!
Notes
- Cream cheese helps the potatoes stay extra creamy, even when reheated.
- Salt the cooking water well so the potatoes are seasoned from the start.
- Add the milk a little at a time until you reach the texture you like.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: side dish
- Cuisine: American
Nutrition
- Serving Size: 1 Cup
- Calories: 182
- Sugar: 1.9 g
- Sodium: 214 mg
- Fat: 11.4 g
- Carbohydrates: 17.5 g
- Protein: 3.3 g
- Cholesterol: 31.7 mg
Mashed taters are my favorite too..... it must run in the Crawford family! You can never go wrong with potatoes and cheese! Tons of great recipes!
The cream cheese is key. I can't make them with out it.
THIS IS THE BEST!!!!!!
These are the best mashed potatoes....simply delicious
thank you so much Stephanie! We are so glad that you love them as much as we do!!
thanks so much Inyoung! This makes our day!!
I made these for Thanksgiving, amazing!!
thanks so much Kristin! We are so happy you liked them!!
These are the very best! They’re a family favorite. The cream cheese adds a magical taste!
These have become a family favorite. The cream cheese adds a magical taste!
thanks a million Barbara! we are so happy you and your family love these potatoes as much as we do!
This is hands-down my favorite side dish. I request them for just about every meal. I have never tasted better mashed potatoes anywhere.