Indulge in the ultimate comfort food with our creamy mashed potato recipe – rich, buttery, and velvety-smooth, it’s the perfect addition to your holiday meal or any weeknight dinner.
With Thanksgiving right around the corner, I wanted to share my recipe for the creamiest mashed potatoes you could imagine – a dish so irresistibly velvety and delicious, it will have you coming back for seconds and thirds. I tested several different variations of this recipe, and these mashed potatoes were unanimously the winner. They have the perfect amount of seasoning, moisture, and richness – even if you need to make the potatoes ahead and heat them back up later.
Whether you’re preparing for a festive holiday feast or simply craving some comforting goodness on a normal weeknight, this recipe is sure to become your go-to.
P.S. Once you see the buttery smiley face in this photo, you can’t unsee it… 😊
- 5 pounds potatoes - preferably half Yukon Gold and half Russet - peeled (if preferred) and cut into 1" chunks
- 2 cloves garlic, minced
- 1 tablespoon + 2 teaspoons salt
- 12 tablespoons butter
- 1 ½ - 2 cups heavy cream - half-and-half or whole milk will also work
- ½ teaspoon pepper
- 4 ounces cream cheese, room temperature
- Add the potatoes to a large pot and fill with enough cold water to cover by at least 1". Season with 1 tablespoon salt and 2 cloves of minced garlic. Bring to a boil over high heat, then reduce heat to maintain a boil. Cook the potatoes for 10-12 minutes until fork-tender, then drain and return to the hot pot to help evaporate some additional moisture.
- Meanwhile, add the butter, heavy cream, 2 teaspoons salt, and pepper to a small saucepan and heat just until the butter is melted.
- Mash the potatoes until smooth using a potato masher, then pour in half the butter/cream mixture. Fold in the liquid, then add the remaining butter/cream and the room temperature cream cheese. Continue mixing until just combined, and add any additional seasoning as needed to taste. Serve warm and garnish with chopped chives and additional butter, if desired.
- You can use a mixer to whip the potatoes, but use the lowest setting and only until the potatoes are just the consistency you want to avoid them getting sticky.
- To keep warm until ready to serve, transfer the potatoes to a baking dish and wrap tightly with foil. Place in a warm oven on the lowest temperature until ready to serve.
MORE THANKSGIVING RECIPES:
- Balsamic Glazed Pork Tenderloin
- Slow Cooker Butter and Herb Turkey Breast
- Cheesy Scalloped Potatoes with Ham
- Pecan Streusel Pumpkin Pie
- Apple Pie Bars
- Crispy Smashed Potatoes
- Salted Caramel Apple Crisp
- Roasted Fall Vegetables
SHARING IS CARING! IF YOU MAKE THIS RECIPE, TAG @LIZLOVEGROWSWILD ON INSTAGRAM!