Name: Creamy Mashed Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 8-9 Russet Potatoes; 1 stick butter; 4 ounces cream cheese; ¼-½ cup milk (adjust if needed); Salt and pepper to taste

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.

Prep Time:10

Cook Time:30

Total Time:40

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

Servings: servings

Calories: 324kcal

Author: Katie Shaw

Did You Make This?

I would love it if you would !

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).

bowl of mashed potatoes with spoon lifting some out.

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.

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Kitchen Wisdom

This will sound weird at first, but hear me out. Save your potato cooking water. My grandmother taught me that the starch in it works better than milk when reheating or if the potatoes get too thick while staying warm. It won’t dilute the flavor like regular water would, and it’s free! Keep a coffee mug of it nearby until the potatoes are served, just in case. And if you don’t need it? No harm done.

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.

Storage & Serving

Serve with roast chicken, crispy Brussels sprouts, and a cranberry-strawberry cobbler for a delicious Sunday supper.

These potatoes can be made a few hours ahead and kept warm in a buttered slow cooker on low. If they thicken up, stir in a splash of warm milk.
For leftovers (if you have any!), store them in an airtight container in the fridge for up to three days.
They reheat well with a bit of milk stirred in, or try making potato cakes for breakfast the next morning.

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.