Creamy mashed potatoes are the ultimate comfort food! With a rich, smooth, and buttery texture and delicious flavor, these are always a crowd favorite. Serve them alongside steak, chicken, or as a holiday side dish for a guaranteed hit at the dinner table!
My family cannot get enough of these creamy mashed potatoes! They’re the perfect balance of smooth, buttery goodness in every bite. What makes them even better is how easy they are to make, using just a handful of simple ingredients like potatoes, butter, cream cheese, and seasoning. With minimal effort, you can have a dish that feels indulgent and comforting, making it an incredible side for so many different meals.
Why I love this recipe
- Super creamy texture: Creamy mashed potatoes are the perfect balance of smoothness and richness.
- Simple ingredients: Just potatoes, butter, cream cheese, milk and seasonings for an easy, delicious dish.
- Quick and easy: Ready in no time, making it a go-to side for any meal.
- Versatile: Pairs perfectly with a wide variety of main dishes. Try them with our crispy thin chicken thighs, air fryer stuffed chicken breasts or pan seared steak.
Ingredients you’ll need
- Russet potatoes: These are the best choice for mashed potatoes due to their starchy texture, which makes them extra fluffy and smooth when mashed.
- Butter: Adds richness and an irresistible buttery flavor.
- Cream cheese: Brings a tangy creaminess that elevates the flavor and texture of the mashed potatoes. Sour cream is another great option.
- Whole milk: Creates a creamy, smooth consistency. Feel free to use half & half instead for even more richness.
- Seasonings: Garlic powder enhances the flavor with a mild, savory garlic taste and salt and pepper brings all the flavors together.
How to make creamy mashed potatoes
Boil potatoes: Wash and peel potatoes, then cut into quarters or 1-2 inch chunks. Place the potatoes into a large pot and cover with cold water. Generously season the water with about 1 Tablespoon of salt. Bring the potatoes to a gentle boil and cook for 15-20 minutes until fork tender.
Add butter and cream cheese: Drain the potatoes and return to the warm pot. Add the butter and cream cheese to the pot and cover for 3-5 minutes to allow the cream cheese and butter to soften and any water in the potatoes to evaporate.
Add milk and seasonings, mash: Warm up milk in the microwave for about 1 minute or until just warmed through. Add the milk, garlic powder, and a generous sprinkle of salt & pepper to the potatoes. Mash the potatoes well using a potato masher until smooth and creamy.
Serve: Transfer to serving bowl, make swirls on top and drizzle over with butter and garnish with chives if desired.
Helpful tips
Don’t overcook the potatoes: Boil your potatoes just until they’re fork-tender, but avoid overcooking them. Overcooked potatoes can become waterlogged, making them mushy.
Warm the milk: For the creamiest mashed potatoes, warm your milk before adding it to the potatoes. This helps the ingredients blend better and prevents the potatoes from cooling down too quickly.
Mash, don’t whip: Mash your potatoes gently using a potato masher for a smooth texture. Avoid using a hand mixer or food processor, as they can make the potatoes gummy and dense.
Adjust the consistency: If the mashed potatoes are too thick, add a little more warm milk, one tablespoon at a time, until you reach your desired consistency.
Season to taste: Taste your mashed potatoes and adjust the salt and pepper as needed.
Frequently asked questions
Can I make creamy mashed potatoes ahead of time?
Yes, these can be prepared ahead of time. Store them in the fridge for up to 1-2 days, and reheat with a little milk or butter to restore creaminess.
Can I use a different type of potato?
While russet potatoes are the best for mashed potatoes, you can also use Yukon Golds for a creamier, buttery flavor. However, avoid waxy potatoes like red potatoes, as they can make the mashed potatoes too dense.
Why are my mashed potatoes lumpy?
Lumpy mashed potatoes can happen if the potatoes aren’t mashed thoroughly or if they’re overcooked. Try mashing them gently with a potato masher or using a potato ricer for a smoother texture.
More Delicious Potato Sides
Creamy Mashed Potatoes
Ingredients
- 3 pounds russet potatoes
- 4 Tablespoons butter
- 4 Tablespoons cream cheese, or sour cream
- 1 cup whole milk, or half & half
- ½ teaspoon garlic powder
- salt & pepper, to taste
Instructions
- Wash and peel potatoes, then cut into quarters or 1-2 inch chunks. Place the potatoes into a large pot and cover with cold water. Generously season the water with about 1 Tablespoon of salt. Bring the potatoes to a gentle boil and cook for 15-20 minutes until fork tender.
- Drain the potatoes and return to the warm pot. Add the butter and cream cheese to the pot and cover for 3-5 minutes to allow the cream cheese and butter to soften and any water in the potatoes to evaporate.
- Warm up milk in the microwave for about 1 minute or until just warmed through. Add the milk, garlic powder, and a generous sprinkle of salt & pepper to the potatoes. Mash the potatoes well using a potato masher until smooth and creamy.
- Transfer to serving bowl, make swirls on top and drizzle over with butter and garnish with chives if desired.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage recommendations
- Storing leftovers: Once completely cooled to room temperature, store mashed potatoes in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze mashed potatoes for longer storage. Once they’re fully cooled, place them in an airtight container or freezer-safe bag. They will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating. When reheating, add a little milk or butter to restore creaminess.
- Reheating: To reheat refrigerated mashed potatoes, place them in a microwave-safe dish and add a splash of milk or cream to help restore the texture. Heat in the microwave, stirring every 30 seconds until warm. Alternatively, you can reheat them on the stove over low heat, stirring occasionally and adding more liquid if necessary.
Recipe by Layla Atik // Photography by: Eat Love Eats
