Mashed Potatoes
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Mashed potatoes made with garlic, butter, heavy cream, cream cheese, and flavorful stock are the best and creamiest you could ask for!
This mashed potatoes recipe is super simple and makes the most decadently deliciously perfectly creamy potatoes you’ve ever had! I like to serve them with ground beef stroganoff, turkey meatloaf, or in our Thanksgiving leftovers casserole! For dessert, this fruit pizza recipe! Yes!
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Mashed Potatoes
Mashed Potatoes
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Mashed Potatoes Ingredients
- Stock or broth – I like to make homemade chicken stock as it adds more health benefits and has a richer taste. That said, these will still be delicious if you use store bought stock our bouillon. Vegetable broth works as well to keep the recipe vegetarian.
- Potatoes – I find russet potatoes make the best traditional mashed potatoes. You can definitely sub other types of potatoes, but make sure they’re about the same comparative size or you will change the recipe proportions. One of the things I love about this recipe is you don’t have to peel the potatoes!
- Garlic – We use whole garlic cloves in our recipe. When they’re cooked it gives the dish a mild and delicious garlic flavor.
- Butter – Use the good stuff! And salted! Yum!
- Cream cheese – Sometimes I get a funny look when I say to add cream cheese to our potatoes. Just trust me on this. It doesn’t taste cheesy, it just gives them more depth of flavor.
- Heavy cream – I’m a bit of a heavy cream addict and I think it finishes these potatoes off beautifully. If you’re not a fan, milk will work in a pinch.
How do you make creamy mashed potatoes? (Step-by-step)
⭐ First, bring chicken stock to a boil and add cubed potatoes and garlic. Turn down heat and cook at a low boil until potatoes are cooked through.
⭐ Next, drain stock and return potatoes and garlic to the hot pot on the stove (with the stove-top turned off).
⭐ Then, in a saucepan combine butter, cream cheese, and heavy cream. Heat on low until butter is melted and cream cheese is very soft. Pour into pot with potatoes.
⭐ Finally, mash potatoes until you reach desired consistency. Add additional cream if necessary.
You can also make these in the instant pot! And when you’re done, you can more easy instapot recipes!
Preparation
Can you make mashed potatoes ahead of time?
Absolutely. Make these a day or two ahead to make meal and holiday prep easier!
How do you make the perfect mashed potatoes?
They are made by cooking the potatoes enough that they’re not gummy, but not so much that they get dry and grainy. Then adding creaminess and flavor with a combination of butter, cream cheese, and heavy cream.
How do you boil potatoes for mashed potatoes?
We boil the potatoes by cubing them first – leave the skin on! – and then placing them in a pot of boiling chicken or turkey stock for about fifteen minutes. Then drain the liquid and put the pot back on the warm stove so the extra liquid evaporates while you prepare the rest of the ingredients.
Leftovers and storage
How long do mashed potatoes last?
These will keep in the refrigerator for 3 – 4 days or longer in the freezer. Store in a sealed air-tight container. Whisk in additional stock or milk as needed when reheating if potatoes have thickened.
Can you freeze mashed potatoes?
Yes, to freeze mashed potatoes, allow them to cool to room temperature then store in a freezer safe, air tight container for up to 3 months.
Defrost in the refrigerator and whisk in additional stock or milk as needed when reheating if potatoes have thickened.
Tips, tricks, and frequently asked questions
Is it healthy to eat homemade mashed potatoes?
Mashed potatoes are healthy depending on what diet you follow. This recipe contains good fats, bone broth, and the fiber rich skin of the potatoes. Potatoes also contain vitamin B6, vitamin C and iron.
That said, if you’re looking for a low calorie or low fat recipe, try our easy mashed cauliflower instead!
What kind of potatoes for mashed potatoes?
Russet potatoes are my favorite in this recipe. Yukon gold potatoes are also delicious, and my husband is partial to red potatoes. You can even use a blend of potatoes if you’d like!
Why are my mashed potatoes gummy?
It’s important not to overmix your potatoes. Mix or stir just until creamy and blended.
What to eat with mashed potatoes (serving suggestions)
This is the perfect holiday side dish! Serve it alongside crock pot ham, prime rib, and a perfectly roasted turkey. Try some roasted green beans, classic cranberry sauce, and pumpkin biscuits on the side, and don’t forget a piece of pumpkin cheesecake or pumpkin cake with butterscotch ganache for dessert!
How not to make mashed potatoes
Funny story (you can laugh at me, it’s okay!). Many (many) years ago when I was in law school, a group of us stuck around for the Thanksgiving holiday and decided we would do our own big dinner. I happily volunteered to make mashed potatoes. Only problem was I didn’t know how to cook. But I figured I was a smarty pants and could figure it out.
Too bad I didn’t have the good sense to consult a cookbook, and what resulted was a pot of gluey undercooked, over mashed, sad sad potatoes. Needless to say, I never tried again.
Seriously, we’ve been using powdered ‘just add water’ mixes since then. (I know. Dreadful.)
Until now. Today it was finally time for a do-over! So, I dabbled around the kitchen all morning and into the afternoon until I came up with this deliciously delicious recipe.
I hope you enjoy it as much as I do. I think this recipe is as good as my first one was bad. And that’s saying something.
More awesome potato recipes
- How to Bake a Potato
- Ham and Potato Breakfast Bake
- Scalloped Potatoes with Ham Recipe
- Potato soup recipe
- Broccoli Cheese Potato Casserole
- Roasted Garlic Potato Bites
- Slow Cooker Corn and Potato Chowder
- See all our potato recipe ideas!
Other side dishes to enjoy
- Air fryer corn on the cob
- Amish macaroni salad
- Stovetop macaroni and cheese
- Baked beans recipe
- See all our side dishes
Tools we love
- Cuisinart Stainless Steel Cookware Set – These pots and pans are a kitchen staple. They will literally last forever!
- Butcher’s Block Cutting Board – Have it and love it!
- Stainless Steel 5-Piece Flatware Serving Set – Just an overall great and classic set. Perfect for serving mashed potatoes.
- OXO Good Grips Smooth Potato Masher – While not strictly necessary, this will make the potato mashing easier and faster!
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How to make mashed potatoes
Mashed Potatoes Recipe
Ingredients
- 16 cups stock or broth (not unsalted/low sodium) Up to this amount, you'll want to be able to cover the potatoes. We prefer chicken or turkey stock.
- 8 medium/large Russet potatoes scrubbed (not peeled) & diced into large cubes
- 6 cloves garlic peeled/whole
- 2 sticks butter salted
- 6 ounces cream cheese room temperature/softened
- 1 - 2 cups heavy cream
- salt and pepper to taste
Instructions
STOVE TOP DIRECTIONS
- In a large pot (we like an 8 quart) bring chicken stock to a boil and add cubed potatoes and garlic. Turn down heat and cook at a low simmer for about 15 - 20 minutes, until potatoes are fork tender (soft, but not crumbly).
- Drain stock, reserving about 1 cup, and return potatoes and garlic to the hot pot.
- In a saucepan or skillet on low heat whisk together butter, cream cheese, and 1 cup heavy cream until butter is melted and cream cheese is very soft. Pour over cooked potatoes.
- Mash potatoes until you reach desired consistency. Add additional cream or reserved stock if desired.
- Serve with salt and fresh cracked black pepper, to taste.
INSTANT POT DIRECTIONS (8 quart or larger)
- Add potatoes, garlic, and stock to inner pot. Make sure liquid is above potatoes. If it is not, add additional stock or water until the potatoes are fully submerged.
- Set to manual for 9 minutes, then carefully quick release when time is finished.
- Strain potatoes and garlic into a colander, reserving about 1 cup of stock in a separate vessel, if desired, set aside.
- Turn instant pot to sauté mode and add butter, cream cheese, and 1 cup heavy cream. Stir or whisk until butter is melted and cream cheese is very soft.
- Turn sauté off, return potatoes to pot and mash or whip until you reach desired consistency. Add additional cream or reserved stock if desired.
- Serve with salt and fresh cracked black pepper, to taste.
Video
Notes
Nutrition
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Mashed Potatoes
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Making these easy mashed potatoes in the middle of the week and not a holiday? Try them with our slow cooker Italian beef recipe or Mississippi pot roast!
Recipe FAQS
What are the best potatoes for mashed potatoes?
Traditionally mashed potatoes is made with russet potatoes, but some swear that gold potatoes and red potatoes are creamier.
Why are my mashed potatoes gluey?
If you try mashing your potatoes before they are completely cooked, they may turn out gluey.
How can I thicken my mashed potatoes?
Put them on the stovetop on medium low heat, stirring constantly until thickened to your liking.
originally published 06.15.12, 05.03.18
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These MP are delicious. My whole family loved them!!!! I was worried about using cream cheese. I love it but my son doesn't. No need to worry, just makes the MP creamy.
These looks delicious! Now I'm craving garlic mashed potatoes, lol! Yummy đ
Tasty and easy. No peel takes away the Burden of MP !
Save the leftover chicken stock for your gravy !
(Make a roux )
Ultimate comfort. These are delicious and we don’t have them often enough!
These are the best mashed potatoes! Great flavor and consistency.
I’d never added chicken broth to my mashed potatoes. Great way to get additional vitamins and health benefits!
I love the idea of cooking the potatoes in broth rather than water!!!
I bet that adds so much extra flavor to them!
And with cream and butter….YUM!
OMG, just premade these for Christmas Eve dinner tomorrow. They are so good we canât stop âsamplingâ them! I used about 10# of russets, 2-64oz chicken broth, 2 sticks butter, 8oz cream cheese and almost 16 oz of heavy cream. I used. Masher to in corporate all, then an electric mixer to whip lightly. They are the perfect consistency. I hope they reheat perfectly tomorrow! Canât wat to serve this delicious side dish. Happy Holidays!
So glad you love our mashed potatoes! They reheat well! If need be, just add a little chicken stock to loosen them up again đ
16 cups of broth in the Instant Pot? And if I cover the potatoes with broth, they would be mush by the time 9 minutes is up. I only cook potatoes for 4-6 minutes with 2 cup of water. Have you actually made these in the Instant Pot?
I have made them in the IP and on the stove top many times. I often make it in my 6quart and halve the recipe. As stated in the article, to make it as written you’ll need one of the larger IP’s. You can use less liquid and steam them, but I like them covered so they take on the flavor of the broth. Feel free to adapt the recipe as you wish to suite your tastes. đ
Sixteen cups equals a gallon of stock/broth, and then to drain and discard is such waste! They may taste good, but I donât believe in throwing my money away like that.
You’re welcome to reserve the broth and use it later.
I agree Lourdes⊠Iâm seeing 8 medium/large russets and a gallon of stock/broth going over the fill line in a six quart IP đŹ They sound delish, but a lot of the liquid is discarded.
That looks great but fattening. My creation is Yukons, butter and Siggi’s Swedish style Filmjolk found at Sprouts and Whole Foods (drinkable yogurt but doesn’t taste like American yogurt). I add enough to get to the point of a slight tang. It goes really well with Yukons (skin on).
Fattening if you eat them weekly. A small portion at dinner rarely will not add any weight. Eating healthy as a lifestyle not denying small things like cream. This is a good recipe, but I personally would not add more butter after with all the flavor originally in there.