Discover all the secrets for the ultimate creamy mashed potatoes recipe that will elevate any meal! With this easy foolproof recipe, you will achieve velvety, buttery, and creamy mashed potatoes every time.
There are so many ways you can enjoy potatoes, from scalloped potatoes, crispy potato wedges, or baked potatoes!
EASY MASHED POTATOES RECIPE
Mashed potatoes are such a classic side dish that goes well with so many dishes! This easy mashed potatoes recipe is going to become your favorite way to prepare potatoes. The potatoes come out creamy, fluffy and delicious. Serve the potatoes as a side for weeknight dinners, holiday gatherings, or any occasion. These creamy mashed potatoes will become a staple in your home!
WHAT YOU NEED-
- Potatoes– For the best results you want to use potatoes with high starch, like russet potatoes, Idaho potatoes or Yukon gold potatoes! You can even use red potatoes if you prefer.
- Butter– You cannot leave out the butter! Butter gives you buttery and creamy mashed potatoes. You can use either salted or unsalted butter, you can even use Irish butter for more flavor.
- Milk– Either whole milk or half and half creamer can be used! This helps make your potatoes creamy so you don’t have dry potatoes. You can even heat the milk if you’d like.
- Cream Cheese– The key to achieving creamy mashed potatoes is the added cream cheese! Either regular or light fat cream cheese can be used.
- Flavor– To season the potatoes, this recipe calls for salt, pepper, and garlic salt! You can use any of your go-to-seasonings for these mashed potatoes!
HOW TO MAKE MASHED POTATOES
With just a couple simple steps you can have these homemade mashed potatoes ready to serve!
- Peel and wash the potatoes. Cut the potatoes into equal sized chunks. (For faster cooking, cut into smaller pieces.)
- Fill a large pot with water and add the potato chunks and salt to the water. (Be sure the potatoes are fully covered in water.)
- Bring the water to a boil on medium high heat.
- Boil the potatoes on medium heat until they are tender, and a knife goes smoothly through the potato chunks.
- Carefully drain all the water from the potatoes.
- With a potato masher, mash the potatoes. Add the butter and cream cheese and continue mashing.
- Pour in the milk and seasonings and continue mashing until the potatoes are creamy.
- Taste the potatoes and add more seasoning as needed.
- Transfer to a bowl and top with freshly chopped chives or greens and serve warm with desired sides.
| Top these creamy mashed potatoes with some homemade Turkey Gravy for the ultimate side dish! |
MASHED POTATO VARIATIONS
There are so many ways to elevate these creamy mashed potatoes! Try some of these delicious, mashed potato ideas:
- Garlic Potatoes– Load up on garlic! Add more garlic salt or even fresh roasted garlic cloves to the potatoes when mashing. You can also add garlic powder.
- Loaded Potatoes– Check out my delicious loaded mashed potatoes recipe for the ultimate cheesy loaded potatoes recipe!
- Cheesy Potatoes– Mix in some shredded cheese right before serving cheesy potatoes.
- Bacon Potatoes– Load the potatoes with bacon bits for added flavors!
- Chunky Potatoes– If you want a chunky potato instead of creamy fully pureed potatoes, don’t fully mash the potatoes!
MAKE AHEAD AND STORING POTATOES
Mashed potatoes are great to make ahead, and leftovers taste just as good!
- Prepare the potatoes according to instructions and completely chill.
- Once chilled, store in the fridge for up to 3-4 days.
- When ready to serve, place into a casserole dish and top with some slices of butter and cover with foil.
- Bake at 325°F for about 30-35 minutes, or until potatoes are warmed.
| Prepping Ahead of Time– You can also prep your potatoes ahead of time, this is great when you have a busy day ahead! Peel and cube the potatoes. Add them to the pot with cold water, covering them fully. Close with the lid and set aside the stove top or counter for up to 3-4 hours. When ready to cook, drain and replace the water and continue with instructions. |
QUESTIONS YOU MIGHT HAVE:
Yes! If you like red potatoes, you can totally use red potatoes, peeled or unpeeled.
I recommend peeling Russet or Idaho potatoes because of the thick skin. But you can leave the peel if you prefer the taste! Just be sure to wash and scrub the potatoes.
Yes, you can just leave out the cream cheese and use more milk or even heavy whipping cream to make the potatoes creamier.
Yes, you can use sour cream or plain Greek yogurt instead of cream cheese.
Totally! Make the potatoes according to instructions and completely chill. Once chilled, store in the fridge for up to 3-4 days. When ready to serve, place into a casserole dish and top with some slices of butter and cover with foil. Bake at 325°F for about 30-35 minutes, or until potatoes are warmed.
Yes! Peel the potatoes and place them in cold water for up to 3-4 hours ahead of time! Be sure the water is cold; you can even add some ice cubes!
When the potatoes are undercooked and still firm in the center, you will have lumpy mashed potatoes! Make sure to cook the potatoes thoroughly, a knife will pierce through very easily when they are ready.
Store the cooled mashed potatoes in the fridge for up to 3-4 days!
Reheat the potatoes in the microwave, oven or stove top!
Although you can mix with a mixer, I recommend mashing with a masher by hand. If you overmix, the potatoes will become gummy.
SERVING IDEAS
Mashed potatoes are a universal side dish that pairs well with so many different dishes! Here are some of my favorite meals to enjoy with mashed potatoes:
Easy Mashed Potatoes Recipe
Ingredients
- 5 lbs potatoes russet, Idaho or Yukon gold
- 1 tsp salt
- 6 Tbsp unsalted butter
- 3/4 cup whole milk
- 4 oz cream cheese cubed
- 2 tsp garlic salt or to taste
- ¼ tsp ground black pepper
Instructions
- Peel and wash the potatoes. Cut the potatoes into small equal sized chunks. (Be sure the potato chunks are all even in size to ensure even cooking.)
- Add the potato chunks to a large pot or Dutch oven and cover the potatoes with water. (Cover the potatoes and add about 1-2 inches extra of water.)
- Season the water with salt and bring the water to a boil on medium high heat.
- Boil on medium high heat for about 20-25 minutes or until the potatoes are tender, and a knife goes smoothly through the potato chunks. (Time will vary depending on the size you cut the potato chunks.)
- Carefully drain all the water from the pot, leaving only the potatoes in the pot.
- Add the sliced butter and cream cheese to the potatoes and with a potato masher, mash the potatoes allowing the butter and cream cheese to melt and mix in with the potatoes.
- Pour in the milk, garlic salt, and pepper to the potatoes and continue mashing until the potatoes are creamy.
- Taste the potatoes and add seasoning if needed.
- Transfer to a bowl and top freshly chopped chives or greens and serve warm.
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