The Best and Creamiest Mashed Potatoes Recipe
This recipe for the best and creamiest mashed potatoes yields a rich, buttery, and smooth side dish perfect for any meal. Using Yukon Gold or Russet potatoes combined with butter, cream cheese, and half and half, these mashed potatoes offer a velvety texture and classic flavor that everyone will love.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Potatoes
- 3 lbs. Yukon Gold or Russet potatoes (approximately 4-5 large potatoes), peeled and cut into 1-inch pieces
Dairy
- 3/4 cup unsalted butter, cut into 1-inch pieces
- 1/4 cup (2 ounces) cream cheese
- 3/4 cup half and half cream
Seasonings
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Garnish (optional)
- Fresh parsley, finely chopped
Instructions
- Boil the potatoes: Place the peeled and cut potatoes in a large pot and cover with salted water, ensuring the water is about an inch above the potatoes. Heat over high heat and bring to a boil. Then reduce the heat to low, cover the pot, and let the potatoes simmer for 15-20 minutes or until they are soft when pierced with a fork.
- Drain and mash: Drain the cooked potatoes thoroughly and return them to the pot. Use a potato masher or a fork to mash the potatoes until they reach your desired consistency.
- Add butter and cream cheese: Incorporate the unsalted butter and cream cheese into the mashed potatoes. Use an electric hand mixer to blend everything together until the butter and cream cheese are fully melted and smoothly combined.
- Mix in cream and season: Gradually add the half and half cream to the mixture, continuing to whisk with the electric mixer to ensure a creamy texture. Stir in the salt and black pepper to taste.
- Serve and garnish: Remove the mashed potatoes from heat and transfer them to a serving dish. Garnish with finely chopped fresh parsley and additional butter if desired. Serve warm for the best flavor and texture.
Notes
- Use Yukon Gold potatoes for creamier, buttery mashed potatoes or Russet potatoes for a fluffier texture.
- For extra richness, add more butter or replace half and half with heavy cream.
- To avoid gluey mashed potatoes, do not overmix; use a hand mixer at medium speed and stop once smooth.
- Mashed potatoes can be prepared ahead and reheated gently with a little added cream or milk to restore creaminess.
- Fresh parsley not only adds color but a subtle herbal note, though it can be omitted if preferred.
