Rich and creamy mashed potatoes are whipped smooth and fluffy with cream cheese, butter and heavy cream! A favorite side dish at any meal and a must for Thanksgiving.
Other potato side dishes we love include cheesy potatoes, cheesy scalloped potatoes and garlic mashed red potatoes!
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Best Mashed Potatoes Recipe
Creamy mashed potatoes are a family favorite side dish, alongside twice baked potatoes. I remember helping my grandma make them for Sunday dinner. I soon became her best “masher.” She would always ask me how many potatoes we should cook and I’d tell her the whole bag of course. ;)
This recipe tastes amazing topped with lots of homemade gravy or melted cheese, bacon and green onions. Seriously, the perfect comfort food and Thanksgiving side dish.
Recipe Ingredients
- 5 pounds russet potatoes, peeled and diced
- 1 stick salted butter (1/2 cup), softened at room temperature
- 4 ounces cream cheese, softened
- ¼ cup heavy cream
- ½ teaspoon Kosher salt + 1 Tablespoon for boiling water
- ¼ teaspoon pepper
Variations
These creamy mashed potatoes taste great on their own, but you can’t go wrong adding any toppings either.
- Topping ideas: Turkey gravy, garlic herb butter, cheese, bacon or chives and parsley.
- Cooking variations: Save room on the stovetop and try these easy Instant pot mashed potatoes or crockpot mashed potatoes. Both are just as creamy!
- Cheesy mashed potatoes: Prepare and mash the potatoes as directed, then spread into a baking dish, top with cheese or add bacon too, like mashed potatoes casserole. Bake in the oven until the cheese is nice and bubbly.
How to Make Creamy Mashed Potatoes
Bring a large pot of water to a boil. Peel and dice potatoes. Place potatoes in pot for about 20-30 minutes. Once fork tender, drain and add back to pot.
Add butter, cream cheese, heavy cream, salt and pepper to pot and mash. Salt and pepper to taste. Serve plain, with gravy or melted cheese and bacon on top.
Secrets For The Best Creamy Mashed Potatoes
My grandma taught me the art of good mashed potatoes. That of course involves lots of butter and cream. Yes cream! I also add in a little cream cheese which makes them extra creamy.
- Starchier varieties of potatoes make the consistency extra creamy and fluffy. Russets or yukon golds work best.
- Butter, heavy cream and cream cheese are a must when making this dish. This isn’t a recipe to try and lighten up…the full fat ingredients are part of what gives it that creamy texture.
- Use an electric hand mixer instead of a potato masher. It makes a huge difference in texture! Just make sure not to over mix or they’ll taste gluey. You can add 1-2 additional Tablespoons heavy cream as you go if needed.
- I like to buy about 5 pounds in order to make this recipe. It makes enough to serve about 8 people. If you’re cooking for a larger crowd, you can double it!
Favorites to Serve With Mashed Potatoes
This delicious side dish tastes amazing served alongside meats, vegetables, salads…you name it. Below are a few of my favorites!
- Meats: Serve with meats such as roasted turkey, ham, roasted chicken, steak and pork.
- Side dishes: They pair perfectly with my 3-ingredient cranberry sauce, mac and cheese and corn casserole.
- Vegetables: Try serving with roasted mixed veggies or parmesan broccoli and carrots.
- Salads: For a lower carb option, I like to pair them with this apple cranberry spinach salad.
- Meatballs: If you’ve never served meatballs over mashed potatoes, you have to try it! So hearty and delicious.
Try these other potato recipe favorites including hasselback potatoes recipe, potatoes au gratin or crispy smashed potatoes.
More Potato Side Dish Recipes
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Creamy Mashed Potatoes
Ingredients
- 1 Tablespoon Kosher salt , for boiling water
- 5 pounds potatoes , peeled, washed and cut into 2-inch pieces
- 1 stick salted butter (1/2 cup)
- 4 ounces cream cheese , or sour cream
- ¼ cup heavy cream
- ½ teaspoon Kosher salt
- ¼ teaspoon pepper
Instructions
- Prep potatoes. Fill a large pot of water and bring water to a boil with 1 Tablespoon salt. While the water is coming to a boil, peel and wash 5 pounds potatoes. Dice into 2 inch pieces.
- Cook potatoes until tender. Place potatoes in the pan and cook for 15 minutes, or until a fork inserts easily. Drain and place back in pan. Let steam evaporate.
- Mash potatoes. Add 1/2 cup butter, 4 ounces cream cheese, 1/4 cup heavy cream, 1/2 salt and 1/4 teaspoon pepper. Mash with a potato masher. If you want them extra creamy, use an electric mixer. Add a Tablespoon or two more heavy creamy if you’d like them even creamier. You can also add more salt and pepper to taste.
- Serve while warm. Enjoy plain, with gravy or melted cheese on top.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
FAQs
Make leftover mashed potato pancakes or loaded baked potato casserole with what you don’t eat!
Yes, cook then make as directed. Cool then store in the refrigerator for up to 3 days. Reheat with a splash of milk or cream in the microwave or on the stovetop.
Yes, you can freeze homemade mashed potatoes. Store in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator then reheat in the microwave storing occasionally.
Categorized as: American, Christmas, Gluten-Free, Nut-Free, One Pot, Potatoes, Side Dishes, Stovetop, Thanksgiving, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
So delicious
Can I make these ahead and reheat in microwave?
Yes, I like to place them in a baking dish and cover with foil. Then I put in the oven at 300 for about 5-10 minutes with a few slabs of butter on top to warm.
Absolutely love this mashed potato recipe. Thanks!
Hopefully this will come in handy this week. So glad you liked them.