Quick and Easy Creamy Mashed Potatoes are a perfect holiday side. The secret is to mix with sour cream, cream cheese, butter, AND milk for mashed potatoes as silky as whipped cream. Plus learn how to whip them together in less than a minute.
The Creamiest Mashed Potatoes Ever
I’m super excited to share this recipe for creamy mashed potatoes. Honestly, this is my favorite Thanksgiving side, and homemade mashed potatoes are my specialty.
Over the years, our family has perfected mashed potatoes. They’re loaded with buttery flavor and the texture is absolutely divine. It literally melts in your mouth.
Have you ever made mashed potatoes that are lumpy, sticky or generally bland? Not so with this recipe. These are smooth, creamy, and THE BEST mashed potatoes.
Oh and they’re super easy too…
Whether it’s Thanksgiving or Friendsgiving, I make sure to serve mashed potatoes. They’re ready in about 30 minutes total, with most of it being hands-off time. So let’s take a look at what you need to make them.
Ingredients for Mashed Potatoes
- Potatoes – Russet potatoes work best in this recipe for an extra fluffy texture
- Sour Cream – Gives a delicious tangy flavor
- Cream Cheese – Adds flavor and creaminess
- Whole Milk – Helps mash the potatoes in the mixer and adds creaminess
- Butter – Gives a richness to the potatoes
- Garlic Powder – Adds extra flavor
- Fresh Parsley – This herb a nice flavor and colorful garnish
- Salt and Pepper – Season the potatoes well after boiling
A huge time-saving tip
Use a stand mixer (or electric hand mixer) with a whisk attachment on medium speed to mix all ingredients together. This is much better than using a potato masher then stirring by hand. Of course, that would still work but the texture will be slightly different.
If you use a mixer, these creamy mashed potatoes will be mashed, light, and fluffy in less than a minute.
How to Make Creamy Mashed Potatoes
The secret is to add lots of cream-based ingredients (sour cream, cream cheese, milk, and butter). Mashed potatoes with cream cheese are amazing. I know, it’s not the most healthy, but it’s the holidays so go ahead and indulge a bit.
Another tip is to mix everything together in a stand mixer with a whisk attachment. Whipping the potatoes gives them a smooth and silky texture without being sticky.
This mixture of creamy add-ins creates rich, fluffy mashed potatoes with the consistency of whipped cream. No extra butter, gravy or seasonings are needed when you serve them, they’re just fine as they are.
Extra Tips for the Best Flavor and Texture
- Use organic potatoes for the best flavor and nutrients.
- Peel the potatoes before boiling. I like to leave a few bits of the skin for extra texture.
- Salt the water while boiling the potatoes. Two teaspoons of salt is enough for a large batch.
- Add butter, sour cream and cream cheese to hot potatoes. This way it all melts together and mixes more easily.
- Don’t overbeat. Mix together just until combined. Otherwise, the potatoes will become gummy.
- Don’t have a stand mixer or handheld one? Use a potato masher to mash the potatoes, then stir in remaining ingredients until combined. The texture will not be as light and fluffy, but will still taste great.
- Use more or less milk to reach desired consistency. Adding more milk makes mashed potatoes very light and airy.
What potatoes to use for mashed potatoes?
Russet potatoes are the best for mashed potatoes. The starchy texture mixed with butter, sour cream and milk creates an ideal consistency. Other varieties such as Yukon gold or red potatoes are waxier and will have a sticky texture.
How many potatoes should I use?
A typical batch of mashed potatoes uses about 3 pounds of potatoes. This is the best way to measure as the size of potatoes can vary.
The great news is that mashed potatoes are very adaptable. You can cut the recipe in half, or easily double depending on how many you are serving.
How to boil potatoes
- Wash and peel potatoes, discarding the skins. Cut into 2-inch cubes.
- Add the potatoes and 2-teaspoons salt in a large pot. Fill with cold water to submerge potatoes and stir with a wooden spoon.
- Bring to a boil over high heat.
- Reduce to medium and boil uncovered for 15-20 minutes, until potatoes are just tender.
- Remove from heat and drain.
How to tell if potatoes are cooked
The easiest way to tell if potatoes are cooked is by inserting a fork into the center. It should go in easily but have a bit of resistance.
Pro tip: Boiled potatoes should be slightly soft in the center, but not break apart when you insert the fork. Just a bit of firmness is fine and prevents soggy mashed potatoes.
How to store the leftovers
One of my favorite things about Thanksgiving is the leftovers!
- Store leftover potatoes in a sealed container in the fridge for up to 5 days Freezing is not recommended as the texture is not ideal once thawed.
- To reserve: Simply microwave on high until warm, about 1 to 2 minutes.
Other garnishes to add to mashed potatoes
Mashed potatoes are wonderful on their own, but try adding some of the following for variety or extra flavor:
- A slice of butter
- Honey Bourbon Homemade Cranberry Chutney
- Fresh herbs such as chives, parsley or thyme
- Chopped cooked bacon
More Thanksgiving Sides Dishes to Serve
- Caramel Apple Cheese Ball Recipe
- Candied Bacon Au Gratin Potatoes
- String Bean Casserole with Candied Bacon
- Sweet Potato Chili
- Black Rice, Roasted Beet and Kale Salad
Looking for something sweet after dinner? Try these Thanksgiving desserts:
Creamy Mashed Potatoes recipe at-a-glance:
Flavor profiles: Rich and buttery, with a bit of garlic saltiness
Texture: Fluffy, creamy mashed potatoes with a soft, fluffy texture
Leave a comment below and star rating if you made this recipe or want to share your thoughts.
Are you following me on Pinterest, Instagram, Facebook, and Twitter? Also, sign up for our newsletter to get all our recipes and cooking tips.
Easy Creamy Mashed Potatoes
- 3 pounds Russet potatoes, organic
- 3 teaspoons salt, divided
- ¼ cup butter, (half stick)
- 8 ounces cream cheese
- 1 cup sour cream
- ½ cup whole milk
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- Fresh parsley, as optional garnish
- Wash and peel potatoes, discarding skins. Cut into 2-inch cubes.
- Place potatoes and 2-teaspoons salt in a large pot and fill with cold water to submerge potatoes (leave at least 1-inch from top to prevent over-boiling).
- Bring to a boil over high heat. Then reduce to medium and boil uncovered for 15-20 minutes, until potatoes are just tender. Remove from heat and drain.
- Place hot potatoes in a large mixing bowl or stand mixer. Add butter, cream cheese, sour cream, milk, garlic powder, pepper, and remaining 1-teaspoon salt. Use an electric mixer with whisk attachment to beat until combined and fluffy.
- Garnish mashed potatoes with parsley, and serve with your holiday meal
- I prefer organic potatoes for the best flavor and nutrients.
- If you don't have a handheld or stand mixer: Use a potato masher, then stir in remaining ingredients. The texture will not be as light and fluffy, but will still taste great.
- Use more or less milk to reach desired consistency. Using more milk will make them more creamy.