Mashed potatoes will be your go to side dish after trying this amazing mashed potatoes recipe!
Mashed Potatoes are something I love so dearly. And I’m fortunate that my husband and kids love them too, so we enjoy mashed potatoes year round, not just during the holidays.
This mashed potatoes recipe is super simple and makes the most decadently deliciously perfect mashed potatoes you’ve ever had! I like to serve them with ground beef stroganoff, or in our Thanksgiving leftovers casserole! For dessert, a fruit pizza! Yes!
Mashed Potatoes Ingredients
- Chicken stock or broth – I like to make homemade chicken stock as it adds more health benefits and has a richer taste. That said, these mashed potatoes will still be delicious if you use store bought stock our bouillon.
- Russet 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 cloves – We use whole garlic cloves in our mashed potatoes 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 mashed 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 mashed potatoes of beautifully. If you’re not a fan, milk will work in a pinch.
Is it healthy to eat mashed potatoes?
Mashed potatoes are healthy depending on what diet you follow. This mashed potato 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, this one might not be for you. Or at least, small portions.
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 mashed potatoes 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.
How do you make the perfect mashed potatoes?
The perfect mashed potatoes 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 potatoes for mashed 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.
More Potato Recipes
- How to Bake a Potato
- Ham and Potato Breakfast Bake
- Broccoli Cheese Potato Casserole
- Roasted Garlic Potato Bites
- Slow Cooker Corn and Potato Chowder
Shop for items used or inspired by this post!
- Cuisinart Stainless Steel Cookware Set
- Butcher’s Block Cutting Board
- Stainless Steel 5-Piece Flatware Serving Set
- OXO Good Grips Smooth Potato Masher
- Wooden Spoon Set
- “They See Me Rollin'” Tea Towel
How to make mashed potatoes
You'll never want box potatoes again after trying this Mashed Potatoes recipe!
- 64 ounces 8 cups chicken stock or broth (not unsalted/low sodium)
- 4 medium/large Russet potatoes scrubbed (not peeled) & diced into large cubes
- 3 cloves garlic peeled
- 1 stick salted butter
- 3 ounces cream cheese
- 1/2 - 1 cup heavy cream
Bring chicken stock to a boil and add cubed potatoes and garlic. Turn down heat and cook at a low boil for about 15 - 20 minutes, until potatoes are cooked through (soft, but not crumbly).
Drain stock and return potatoes and garlic to the hot pot on the stove (with the stove-top turned off).
In a saucepan combine butter, cream cheese, and 1/2 cup heavy cream. Heat on low until butter is melted and cream cheese is very soft. Pour into pot with potatoes.
Mash potatoes until you reach desired consistency. Add additional cream if necessary.
originally published 06.15.12