Published: Mar 30, 2014 · Modified: Nov 23, 2022 · by Keith · 23 Comments

Creamy Mashed Potatoes

The ultimate, Creamy Mashed Potatoes recipe with a key ingredient you never knew was missing. Guaranteed perfect mashed potatoes every time.

two white bowls of mashed potatoes with pats of butter & spoons

Like kryptonite to Superman, potatoes render me utterly powerless. Just the sight of a bowl of mashed potatoes can bring me to my knees. Our ultimate, time-tested recipe came from years of experimentation. But I know it is the best mashed potato recipe out there. Just like our Cheesy Scalloped Potatoes, these are the perfect side dish.

Hint: The secret ingredient is cream cheese.

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Ingredients
Instructions
What are the best potatoes for mashed potatoes?
Cream cheese in mashed potatoes
FAQ
Storage
Leftover mashed potato recipes
Creamy Mashed Potatoes recipe
Related recipes

Ingredients

YUKON GOLD POTATOES: these or RED SKIN POTATOES are our preferred potatoes
BUTTER: we like high quality, salted butter in this recipe
CREAM CHEESE: regular cream cheese or reduced fat cream cheese works
GARLIC POWDER
MILK: we like 2% milk for creamy potatoes, but any milk will do
SALT and PEPPER: (to taste)

white bowl of mashed potatoes with melted butter and spoon next to dish of asparagus

Instructions

Cut potatoes and place in a large stock pot (you can leave the skin on or peel depending on your personal preference). Cover with cold water, making sure you have about 3 inches of water over top of potatoes.
Boil until potato slides off fork when inserted.
Drain and transfer to mixing bowl.
Using a hand mixer (and/or potato masher), mix potatoes till roughly mixed.
Add ½ stick of butter and cream cheese. Continue mixing.
Add milk, ¼ cup at a time, while continuing to mix until potatoes reach the desired consistency.
Slice remaining butter in ¼ inch "pats" and place on top of potatoes.
Top with salt and pepper to taste.

What are the best potatoes for mashed potatoes?

We prefer Yukon Gold potatoes because they have a creamy texture. Red skin potatoes also work well. You can use russet potatoes or Idaho potatoes in a pinch.

Cream cheese in mashed potatoes

The beauty of this recipe is that you absolutely have to make extra so that you have enough to eat the next day. The cream cheese is the key ingredient to make them taste just as good as the day you made them. Simply pop the leftovers in the microwave and they return to the smooth creamy state as the day you made them.

Try them with: Grilled Ribeye Steak, Roasted Chicken, Blackened Salmon, Boneless Pork Chops, or French Lamb Chops

mashed potatoes in white bowl with melted butter and spoon on table with turkey and vegetables

FAQ

What are the best potatoes for mashed potatoes?

We prefer Yukon Gold potatoes or red skin potatoes because they have a creamy texture.

What kind of milk is best for mashed potatoes?

We like 2% milk or 1% milk for this recipe. You can also use nut milk, but it will not be as creamy.

Do you peel the potatoes or leave the skin on?

That depends on your personal preference. This recipe works both ways, as long as you use Yukon Gold potatoes or red skin potatoes. Some people like the texture of the skin, others do not.

Storage

Store in an airtight container in the refrigerator for up to 5 days. To reheat, simply pop them in the microwave. No need to add any additional milk or butter.

Leftover mashed potato recipes

PIEROGI PIZZA: Creamy mashed potatoes, a blend of cheeses, and sautéed onions, all nestled in a crunchy crust.
BROCCOLI POTATO CHEESE SOUP: the ultimate comfort food in a bowl. Creamy, cheesy, totally delicious.
BROILED MASHED POTATOES WITH ROASTED SPROUTS: A comforting one pan meal.