We run out of these mashed potatoes every single time I serve them, no matter how much we prepare! They are the creamiest most delicious potatoes ever!
Mashed Potatoes are something I love so dearly. And I’m fortunate that my husband and kids love them too, so we enjoy these delicious potatoes year round, not just during the holidays.
This 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 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 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 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!
Complete the meal with our 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 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.
Is it healthy to eat 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!
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
- Broccoli Cheese Potato Casserole
- Roasted Garlic Potato Bites
- Slow Cooker Corn and Potato Chowder
- See all our potato recipe ideas!
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! I bet you’ve seen it on the Mama Loves Food Live Show!
- 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
- 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
STOVE TOP DIRECTIONS
- 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.
INSTANT POT DIRECTIONS
- 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, set aside.
- Turn instant pot to saute mode and add butter, cream cheese, and 1/2 cup heavy cream. Stir or whisk until butter is melted and cream cheese is very soft.
- Turn saute off, return potatoes to pot and mash or whip until you reach desired consistency. Add additional cream if necessary.
- Note, this recipe can be doubled in the instant pot (6 or 8 quart).
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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!
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