Published: Mar 30, 2014 · Modified: Nov 7, 2021 · by Keith · 23 Comments

Perfect Mashed Potatoes (with cream cheese)

The ultimate, time-tested recipe we swear by for the creamiest, dreamiest perfect mashed potatoes... with only 6 ingredients!!

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. Potatoes weaken my will to eat healthy. I believe I inherited this weakness from my mother, who would make a potato side dish at every meal. She was a great cook, but "healthy" was not the first thing she thought of when planning a meal for my family. I think the idea of leaving the skin on them makes them just a "smidge" healthier (or at least I can justify that in my mind). My mom made the best mashed potatoes ever. She whipped them smooth and smothered them in butter. However, I wanted to experiment to make them even better. I have tried many different techniques over the years, and I believe I finally arrived at the most amazing mashed potato recipe anywhere.

Ingredients:

YUKON GOLD POTATOES (3 pounds): RED SKIN POTATOES work just as well
BUTTER (1 stick): we like high quality, salted butter in this recipe
CREAM CHEESE (8 oz)
GARLIC POWDER (1 tsp)
MILK (¾ cup): 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

How to make perfect creamy mashed potatoes:

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.

why this recipe works:

The beauty of this recipe is that you absolutely have to make extras 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.

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 also use russet potatoes or Idaho potatoes in a pinch.

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

Now keep in mind "perfect" doesn't mean complicated or difficult to make. In fact, this is the most simple recipe I have. It just takes good ingredients (in the right proportion) and a passion to eat. This recipe is a standard side dish for some of my favorite entrées like Rosemary Chicken, Braised Short Ribs, and Dijon Glazed Pork Chops. They also go great with stuffed peppers, topping the mashed with the tomato sauce from the peppers....whew is that tasty! Believe me when I say you have to try these to honestly believe how amazing they taste !!!!

Great recipes for leftover mashed potatoes:

PIEROGI PIZZA

BROCCOLI POTATO CHEESE SOUP

BROILED MASHED POTATOES WITH ROASTED SPROUTS