Classic + Creamy Mashed Potatoes
Ahh potatoes. The classic side dish for any holiday or family dinner. And yet, sometimes they aren’t as amazing you’d hoped. BUT these creamy mashed potatoes are, thanks to plenty of cream cheese, butter, and milk. This is a recipe people will ask you for. You’re welcome.
Creamy Mashed Potatoes
Equipment
- small stock pot
- Mixing bowl
- Hand mixer
Ingredients
- 8-9 Russet Potatoes
- 1 stick butter
- 4 ounces cream cheese
- ¼-½ cup milk adjust if needed
- Salt and pepper to taste
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Instructions
- Prep. Fill pot with 2 quarts of water and place on medium high heat. Place butter and cream cheese in large mixing bowl and allow to soften.
- Peel and cook potatoes. While water heats, wash and peel potatoes. Slice in half, lengthwise, and place in pot to boil. Cook until potatoes become soft and tender.
- Mix. Drain water and add potatoes to butter and cream cheese. With a hand mixer, mix until potatoes are mashed and combined well with butter and cream cheese.
- Add milk. Add ¼ cup of milk, salt and pepper, and continue to mix until potatoes are fluffy and creamy. Add the remaining milk if necessary to achieve the desired consistency.
- Serve. Serve and enjoy!
Notes
- Add bacon, cheese, chives, and/or cheese before serving.
- You can fix these a few hours in advance. Place in a slow cooker greased with butter and set on low to keep warm until serving. Add a little milk to keep the potatoes moist.
- Save any leftovers and make potato cakes or add to your favorite potato soup recipe.
Nutrition
I like this recipe because it’s simple in the ingredients, equipment, AND technique. These are done in 40 minutes, letting you focus on the rest of your meal (or maybe just enjoy a quiet moment with a cup of coffee… no judgment here).
The hot potatoes help melt the butter and cream cheese, and the cream cheese adds a subtle flavor that takes this up a notch from regular mashed potatoes.
Tips for Success
Cut your potatoes the same size so they cook evenly. We don’t want any chunks.
Start with cold water and bring the potatoes up to a boil (not the other way around).
Don’t skip the softening step for the butter and cream cheese. Room-temperature ingredients blend much more smoothly.
Test if it’s done by sliding a knife into a potato – it should feel like cutting through butter.
Ingredients and Equipment
Russet Potatoes: Their high starch content makes them perfect for mashing.
Cream Cheese: Use full-fat for the best texture and flavor.
Butter: Real butter only, please – this is no place for any substitutes.
Hand Mixer: While you can use a potato masher, a hand mixer will make them nice and fluffy.
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Make It Your Own
Here are a few ways to change it up.
- Swap in Yukon Gold potatoes for a naturally buttery flavor.
- Add roasted garlic for more flavor (roast a whole head and squeeze in the soft cloves).
- Try sour cream in place of some of the cream cheese.
- For loaded mashed potatoes, fold in crispy bacon, shredded cheddar, and chopped chives just before serving.
Your kitchen will smell amazing, your family will be impressed, and you’ll have a new go-to recipe that just works. Simple as that.
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.