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Creamy Mashed Potatoes


My friends, it’s been a remarkable nine years of sharing my culinary adventures with you, yet I’ve realized I’ve omitted a key piece from my repertoire: the quintessential side dish, mashed potatoes recipe.

Ultimate Creamy Mashed Potatoes

So, let me introduce you to my ultimate mashed potatoes recipe—tried, tested, and true. This dish has graced my table countless times, always to the delight of my guests, and holds a special place in my heart. ♡

The debate over the perfect mashed potatoes will forever rage on, but when the responsibility falls to me, I turn to this recipe—my personal pinnacle of potato perfection.

These mashed potatoes boast a rich, buttery, and creamy profile, with just the right amount of tang, and a delicate touch of garlic (though garlic enthusiasts are welcome to up the ante).

They possess a satisfying density and thickness, steering clear of the overly whipped, airy alternatives.

Not one, but two beloved potato varieties make an appearance, and whether you prefer their skins on or off, the choice is yours.

texture? It’s up to you too – whether smooth or chunky, they’re easy to prepare in advance and reheat.

In essence, they’re champions in the world of side dishes, and I have a hunch you’ll fall for them just as I have.

So, for those in search of a top-tier homemade mashed potatoes recipe, consider this your go-to, along with my cherished mushroom gravy. Let’s dive into the art of potato mashing!



Yukon Gold and Russet Potatoes | A Mashed Potatoes Masterclass 

Before we delve into the full recipe, here are some indispensable tips for crafting the best mashed potatoes:

Blend Your Potatoes: While some may swear by the starchy Russet or the creamy Yukon Gold, I advocate for a balanced mix of both. This approach, inspired by a New York Times suggestion, combines the best attributes of both varieties. 


Prevent Water-Soaked Potatoes: Excess water is mashed potatoes’ nemesis, but it’s easily avoidable. Here’s how: 

Slice Before Boiling: Many of us are accustomed to boiling potatoes whole, but this often leads to uneven cooking. Instead, chop your potatoes into uniform, smaller pieces for consistent and swift boiling. 

Avoid Overboiling: Keep a vigilant eye on your potatoes towards the end of their boiling time. Once a dinner knife slides in with minimal resistance, they’re perfectly cooked. 

Dry in the Pan Post-Boil: After draining, return the potatoes to the hot pot on a low flame. With oven mitts, gently shake the pot for about a minute to evaporate excess steam and moisture. Then, take the pot off the heat, ready for mashing. 

Mix Just Right: Aim to incorporate the liquids into your mashed potatoes until just mixed. Overdoing it can lead to a gummy mess. 

Season Progressively: Utilize fine sea salt for seasoning during boiling and after, when adding butter, milk, and cream cheese. Always taste as you go and adjust the salt as necessary. 

Choose Your Masher: Whether you prefer a bit of texture or silky smoothness, select a masher that suits your preference. For a slightly chunky texture, I recommend a particular OXO masher, and for a smoother finish, another OXO variant is my go-to.




Before we get to the comprehensive recipe, here’s what you’ll need to create these divine mashed potatoes:

Potatoes: A 50/50 blend of Yukon Gold and Russet potatoes is my recommendation, offering a harmonious mix of starchy and waxy qualities. Feel free to choose one type if you have a preference. 

Garlic: For a crowd, a modest 2-3 cloves add a subtle garlic flavor. Personally, I don’t shy away from using up to a dozen cloves for that robust garlic kick. 

Butter: I indulge in the buttery goodness of mashed potatoes, though this recipe doesn’t call for as much as others might. You’re welcome to add more, or opt for vegan butter if you’re avoiding dairy. 

Milk: Whole cow’s milk is my standard choice, but you can elevate the richness with half and half or heavy cream, or lighten it up with a milder milk or plant-based alternative. 

Cream Cheese: A staple from my childhood, cream cheese lends an extra tang and creaminess. Ensure it’s at room temperature and cut into small chunks for seamless integration. 

Fine Sea Salt: We’ll use this to season the potatoes during different cooking stages. If you’re using iodized table salt, remember it’s stronger, so you’ll need less. 

Toppings (Optional): I enjoy a sprinkle of chives or green onions for color and freshness, along with a generous helping of freshly-cracked black pepper. Customize with your preferred toppings!




 To whip up these mashed potatoes, simply follow these steps:

Prepare the Potatoes: You can peel them or leave the skins on for extra nutrients and flavor. Cut them into even chunks, roughly an inch thick, and submerge them in a large pot of cold water. 

Pro tip: If you’re prepping ahead for a big meal, the potatoes can stay in the cold water for up to 4 hours before boiling. Add ice cubes to keep the water chilled. 

Boil the Potatoes: Ensure the water level is about an inch above the potatoes. Add garlic and a tablespoon of salt, then bring to a boil. Cook for 10-12 minutes until a knife pierces a potato with little resistance. Drain thoroughly. 

Melted Butter Mixture: While the potatoes boil, warm your butter, milk, and an extra 2 teaspoons of sea salt until the butter melts—avoid boiling the milk. Set aside. 

Dry the Potatoes: Return the drained potatoes to the hot pot on a low flame. Shake gently for about a minute to evaporate remaining steam. Remove from heat. 

Mash the Potatoes: Mash to your preferred consistency. 

Combine: Gradually mix in the melted butter, then the cream cheese, until just combined and ready to serve.

Mashed Potatoes with Turkey and Roasted Asparagus

Mashed Potatoes


  • Instant Pot Mashed Potatoes: For a quick and efficient method, refer to my comprehensive Instant Pot tutorial.
  • Garlic Mashed Potatoes: Craving a garlic boost? Feel free to increase the garlic quantity or add roasted garlic cloves for a deeper flavor.
  • Loaded Mashed Potatoes: Elevate your dish with a generous mix of shredded cheddar, crispy bacon, and green onions. For a spicy twist, jalapeños are a welcome addition!
  • Vegan Mashed Potatoes: Swap in vegan butter, plain almond milk, and vegan cream cheese—or skip the cream cheese altogether.
  • Mashed Sweet Potatoes: Substitute sweet potatoes for a sweet and savory variation.
  • Mashed Red Potatoes: If red potatoes are your preference, they can be used exclusively in this recipe.
  • Extra Seasonings: Experiment with Old Bay, Cajun Seasoning, Italian Seasoning, or Everything Bagel Seasoning for a unique twist.


  • Soak Uncooked Potatoes: Raw potatoes can be soaked in cold water for up to 4 hours; just add ice to keep them chilled if not refrigerated.
  • Make Ahead and Refrigerate: Cooked mashed potatoes can be stored in the fridge for up to 4 days. When ready to reheat, you have several options:
    • Microwave: With holes poked in the wrap, microwave on 75% power, stirring occasionally.
    • Crock-Pot: Place in a slow cooker on “high” for about an hour until hot.
    • Instant Pot: Use the “warm” setting for an hour.
    • Oven: Heat in a covered stockpot at 350°F for 30 minutes.


 If you’re on the hunt for more potato-based dishes, here are some favorites to try:


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Ultimate Creamy Mashed Potatoes

Ultimate Creamy Mashed Potatoes

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  • Author: Loretta N. Butler
  • Prep Time: 20 MINUTES
  • Cook Time: 25 MINUTES
  • Total Time: 45 MINUTES
  • Yield: 1012 SERVINGS 1x
  • Category: Side Dish
  • Method: Boiling, Mashing
  • Cuisine: American
  • Diet: Vegetarian


 Indulge in the ultimate comfort food with these homemade mashed potatoes that boast a rich, creamy texture and are bursting with flavor. Simple to prepare and a guaranteed hit at any gathering. For smaller occasions, the recipe can easily be halved.


  • 5 pounds of potatoes (a mix of Yukon Gold and Russet)
  • 2 large garlic cloves, minced
  • Fine sea salt to taste
  • 6 tablespoons of unsalted butter
  • 1 cup of whole milk
  • 4 ounces of cream cheese, softened
  • Optional garnishes: freshly chopped chives or green onions, cracked black pepper


  1. Prepare the Potatoes: You can choose to peel the potatoes or keep the skins on for added texture. Cut them into uniform chunks, roughly an inch thick, and place them in a large pot of cold water.
  2. Cook the Potatoes: Make sure the potatoes are submerged with about an inch of water above them. Add the minced garlic and a tablespoon of sea salt to the water. Bring to a boil over high heat, then lower to medium-high and cook for 10-12 minutes, or until a knife slides through a potato chunk with ease. Drain thoroughly.
  3. Melted Butter Mixture: While the potatoes cook, combine the butter, milk, and an extra 2 teaspoons of sea salt in a saucepan or microwave, heating just until the butter melts. Be careful not to boil the milk. Keep this mixture warm.
  4. Dry the Potatoes: Return the drained potatoes to the pot on the turned-off burner. Shake the pot gently for about a minute to evaporate any remaining moisture.
  5. Mash the Potatoes: Mash the potatoes to your preferred consistency with a masher.
  6. Combine: Gradually add the melted butter mixture to the potatoes, stirring with a wooden spoon or spatula until fully absorbed. Follow with the cream cheese, mixing until just incorporated. Add more milk if needed for desired creaminess.
  7. Season: Give the mashed potatoes a final taste and adjust the salt as necessary.
  8. Serve: Dish out the mashed potatoes while hot, topped with your choice of garnishes, and savor the deliciousness!

Enjoy your meal preparation! 🥔🍴


  • Potato Selection: The combination of Yukon Gold and Russet potatoes gives a nice balance of flavor and texture. Yukon Golds are buttery and creamy, while Russets are starchy and fluffy.
  • Skin On or Off: Leaving the skin on the potatoes can add texture and nutrients. However, peeling them will result in a smoother mash.
  • Mashing Tips: For a chunkier texture, use a hand masher. For creamier potatoes, use a potato ricer or food mill.
  • Flavor Variations: Feel free to infuse the milk with herbs like rosemary or thyme for added flavor, or add roasted garlic instead of minced for a deeper garlic taste.
  • Make-Ahead: These mashed potatoes can be made ahead of time and reheated in the oven or on the stove. Just add a little extra milk or butter when reheating to keep them creamy.
  • Storing: Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Mashed potatoes can be frozen for up to 1 month. Thaw in the refrigerator and reheat, adding more milk or butter if necessary.

Feel free to add any personal touches or additional advice you’ve found helpful in your own cooking experiences! 📝🥔