Recipe
Let me tell you straight up—this is *the* mashed potato recipe you’ve been searching for. Creamy, dreamy, and packed with flavor, these potatoes are so good they might just steal the show at your next meal.
The secret? Using a mix of butter and cream cheese for a rich, tangy twist that takes classic mashed potatoes to a whole new level. You’ll get that velvety smooth texture with just the right amount of fluffiness, making every bite pure comfort.
Plus, it’s seriously easy—no fancy techniques or hard-to-find ingredients. Whether it’s a holiday feast or a casual weeknight dinner, this recipe is your golden ticket to mashed potato perfection.
Trust me, once you try this version, you’ll never go back to plain old butter and milk. Let’s get mashing!
Ingredients
Start with the basics—simple, high-quality ingredients are the secret to creamy, flavorful mashed potatoes. Choose starchy potatoes like Russets or Yukon Golds for the best texture, and make sure your butter and dairy are fresh for maximum richness. Here’s everything you’ll need:
- Potatoes: Russets or Yukon Golds are ideal—Russets make them fluffy, while Yukon Golds add a buttery, creamy texture.
- Unsalted Butter: Always use unsalted to control the seasoning. Pro tip: Warm it slightly for easier mixing.
- Milk or Cream: Whole milk works, but heavy cream or half-and-half takes it to the next level. Warm it before adding.
- Salt: Essential for enhancing flavor—don’t skimp!
- Pepper: Freshly ground black pepper adds a subtle kick.
- Optional Extras: Garlic (roasted or minced), sour cream, or grated cheese for extra richness.
Substitutions: Out of cream? Use chicken or vegetable broth for a lighter version. No unsalted butter? Salted butter works—just adjust the added salt.
Non-negotiables: Fresh potatoes and quality butter are musts—skip the pre-packaged shortcuts for the best results.
How to Make the Best Creamy Garlic Mashed Potatoes
– Fold in roasted garlic and seasonings – Mix in 3 cloves of roasted garlic (or 1 teaspoon garlic powder), ½ teaspoon salt, and ¼ teaspoon black pepper.
Taste and adjust—underseasoned mash is bland, but you can always add more.
– Finish with a splash of cream if needed – If the mash feels stiff, add warm cream 1 tablespoon at a time until creamy.
Overmixing at this stage can make it gluey, so stir gently.
– Serve immediately or keep warm – Cover with foil and place over a pot of simmering water (off heat) for up to 1 hour.
Stir in extra butter before serving for a glossy finish.
Pro Tip: For extra richness, substitute sour cream or cream cheese for half the butter.
Watch Out: Overworking the potatoes releases too much starch—stop once they’re smooth with small lumps. Lumps are better than glue!
Nutrition
Homemade mashed potatoes are a classic side dish that can be enjoyed with various meals. Here’s a breakdown of the nutritional content for a typical serving.
| Calories | Fat | Carbs | Protein | Fiber | Sugar | Sodium |
|---|---|---|---|---|---|---|
| 237 | 9g | 35g | 4g | 3g | 3g | 353mg |
Chef Tips
Now that you know the nutritional details, let’s talk about how to make the best mashed potatoes.
First, use Yukon Golds—they’re creamy and buttery. Boil them whole with skins on to avoid waterlogging.
Warm your dairy before mixing to keep the texture smooth. Don’t overwork the potatoes; a potato ricer helps.
Finish with a pinch of white pepper for depth. Trust me, it’s a game-changer.
Frequently Asked Questions
Can I Freeze Mashed Potatoes?
Yes, I can freeze mashed potatoes. I just make sure they’re cooled completely, portion them into airtight containers or freezer bags, press out excess air, and label them. They’ll keep for up to two months.
How Do I Reheat Mashed Potatoes?
I’d reheat mashed potatoes in the oven at 350°F, covered with foil, for 20-30 minutes. You can also microwave them in short bursts, stirring between each, or add a splash of milk to keep them creamy.
What Potatoes Are Best for Mashing?
I always use starchy potatoes like russets for mashing because they’re dense, have a high starch content, and break down easily, creating creamy, fluffy results with butter and milk. Yukon Golds work well too for a richer flavor.
Can I Make Mashed Potatoes Ahead of Time?
I can make mashed potatoes ahead of time, but I’ll keep them fluffy by reheating gently with extra milk or butter. I’d avoid refrigerating for too long or they might lose their smooth texture.
Can I Use a Blender for Mashed Potatoes?
I wouldn’t recommend using a blender for mashed potatoes ’cause it’ll overmix them and make ’em gluey. Instead, I’d stick to a potato masher or hand mixer to keep ’em fluffy and smooth. Trust me, it works better.
