Best Ever Mashed Potatoes Recipe + Video
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My best mashed potatoes recipe delivers a rich and creamy side that’s full of buttery flavor! Enjoy on holidays or any regular night of the week.
This easy mashed potatoes recipe is in regular rotation around here. It’s also the one I reach for when the holidays come around each year.
The secret? I make my mashed potatoes with a combination of sour cream, cream cheese, and just a hint of garlic powder.
If you’re looking for more holiday side dish recipes, you’ve come to right place! I’ve compiled a long list over the years, along with make-ahead tips and a full menu if you’re new to planning.
Best Mashed Potatoes Recipe – Tips and Tricks
- Don’t overmix! Mash just until the spuds are broken apart and the other ingredients are incorporated. Otherwise, you’ll end up with a gummy glue-like consistency.
- Adjust the consistency. I prefer mine a little chunky, but you can continue mashing until they’re completely smooth. If you want them extra fluffy, use an electric mixer on half power for about two minutes. Then, stir and scrape down the sides before mixing for an additional minute.
- Use room temperature dairy. Not only will the butter and cream cheese melt faster, but everything will blend in more consistently. Simply measure everything out and let it sit on the counter while you boil the spuds.
- Make-ahead tip: Prepare the recipe as directed, then cool and refrigerate. On the day you wish to serve, transfer to a slow cooker and warm on Low for 2 to 4 hours. Add ½ cup of milk and stir occasionally so they heat evenly.
Watch the video below to see how easy it is to make this recipe!
Choosing the right potato
Russets are the classic choice, while Yukon Gold have a natural butter flavor. The skins on the latter variety are also incredibly thin, so you don’t need to peel them if you don’t want to.
Feel free to use either variety or a mixture of both for this easy mashed potatoes recipe. I do recommend rinsing Russets before boiling since they are a little extra starchy.
Doing so results in a fluffier texture in the finished dish.
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FAQ – Common Recipe Questions
What makes this the best mashed potatoes recipe?
In my opinion, it’s the addition of cream cheese and sour cream. Both add a tanginess that perfectly complements the butter and natural potato flavor.
Then, a touch of garlic powder rounds it all out without being too forward or overpowering.
How do you reheat leftover mashed potatoes?
For a full batch, hands down the crockpot is the easiest method. Individual servings can be warmed on the stove or in the microwave.
Either way, add a splash of liquid for moisture (milk or broth) and stir occasionally until warmed through to the center.
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MORE THANKSGIVING SIDE DISH RECIPES
Sausage Cranberry and Apple Stuffing
Sweet Potato Casserole with Marshmallows
Homemade Cranberry Sauce (3 Ingredients)
Best Creamed Corn Recipe (Crock Pot)
Best Ever Mashed Potatoes Recipe + Video
- 5 pounds Yukon gold potatoes, or Russet potatoes, peeled and cut into bite size pieces
- 1/2 cup unsalted butter, 1 stick
- 4 ounces cream cheese
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- Optional garnish: chives, chopped
- Place the potatoes into a large pot, and cover with salted water. Cover and bring to a boil over medium-high heat. Reduce heat to medium and cook until fork tender (meaning they break apart when you put a fork into a potato), approximately 15 minutes.
- Drain water. Return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat.
- Add remaining ingredients. Begin mashing the potatoes with a potato masher. Mash until they are your desired consistency.
- Serve and enjoy! Top with chives if desired.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2014, updated and republished October 2021
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Awesome list! Thank you!! Pinning it!!
Thanks for posting this today. I am actually making "real" mashed taters for the first time in a very long time today for a large group of ladies. (intimidating to say the least). Your version sounds very tasty so am going to give it a try. Wish me luck! Hope you and your daughter are feeling better soon.
Great looking mashed taters! These would go great with a slow roasted prime rib and if a little au jus mixed in with the potatoes I wouldn't cry 😉
I am definitely making this for thanksgiving!
Sounds delish and potatoes are my absolute favorite! Maybe I missed it, but high or low temp in the slow cooker the day of serving?
Hi JennMac415! My favorite too. You are going to love them. Place make ahead potatoes in slow cooker on low with 1/2 cup of milk the day of and cook for 2-3 hours. Enjoy and let us know how it goes.
I made them today. They are wonderful! Thanks so much for the awesome recipe!!!!
I refuse to use cream cheese and sour cream in my mashed potatoes as it makes them gummy not fluffy. I only use Russets. I don't use heavy cream as half-and-half works great. Be sure to heat it a little. My mashed potatoes are the envy of my family.
I add sour cream and cream cheese at end, mine have never been gummy.
How many servings is this recipe?
I am trying out a bunch of mashed potato recipes and this one is the best so far! Very rich while being perfectly creamy and delicious.