This homemade mashed potatoes recipe is irresistibly rich and creamy, full of great flavor, easy to make, and always a crowd favorite. Feel free to halve the recipe if you'd like a smaller batch!
Recipe by Ali on November 6, 2018
Prep time: PT20M
Cook time: PT25M
Total time: PT45M
Rating
4.9 stars ( reviews)
Ingredients
5 pounds potatoes (I use half Yukon Gold, half Russet potatoes)
4 to 6 large cloves garlic, minced
fine sea salt
6 tablespoons butter
1 cup whole milk
4 ounces cream cheese, room temperature
toppings: chopped fresh chives or green onions, freshly-cracked black pepper
Steps
Feel free to peel your potatoes or leave the skins on. Then cut them into evenly-sized chunks, about an inch or so thick, and transfer them to a large stockpot full of cold water.
Once all of your potatoes are cut, be sure that there is enough cold water in the pan so that the water line sits about 1 inch above the potatoes. Stir the garlic and 1 tablespoon sea salt into the water. Then turn the heat to high and cook until the water comes to a boil. Reduce heat to medium-high (or whatever temperature is needed to maintain the boil) and continue cooking for about 10-12 minutes, or until a knife inserted in the middle of a potato goes in easily with almost no resistance. Carefully drain out all of the water.
Meanwhile, as the potatoes are boiling, heat the butter, milk and an additional 2 teaspoons of sea salt together either in a small saucepan or in the microwave until the butter is just melted. (You want to avoid boiling the milk.) Set aside until ready to use.
After draining the water, immediately return the potatoes to the hot stockpot, place it back on the hot burner, and turn the heat down to low. Using two oven mitts, carefully hold the handles on the stockpot and shake it gently on the burner for about 1 minute to help cook off some of the remaining steam within the potatoes. Remove the stockpot entirely from the heat and set it on a flat, heatproof surface.
Using your preferred kind of potato masher (I recommend this masher in general, or this masher if you prefer extra-smooth), mash the potatoes to your desired consistency.
Then pour half of the melted butter mixture over the potatoes, and fold it in with a wooden spoon or spatula until potatoes have soaked up the liquid. Repeat with the remaining butter, and then again with the cream cheese, folding in each addition in until just combined to avoid over-mixing. (Feel free to add in more warm milk to reach your desired consistency, if needed.)
One final time, taste the potatoes and season with extra salt if needed.
Then serve warm, garnished with gravy or any extra toppings that you might like, and enjoy!
Reviews
Kim on 2025-01-27 (5 stars): I made these potatoes dairy-free (plain almond milk, plant-based butter, and plant based cream cheese) and they are absolutely the BEST mashed potatoes I have EVER made! Gah, I made these for a friend’s Meal Train and I’m going to have to make these for myself, because they are SO addicting! 🤤 Thank you for this recipe! 🩷
Dahlia Emerant on 2025-02-05 (5 stars): this recipe is so so simple but so good. 10/10
Regina on 2025-03-24 (5 stars): Perfect recipe!
Sonya on 2025-04-04 (5 stars): I've used this recipe for literal years! I had searched and tried so many different recipes - none of them held up. Finally I came across this one and it is THE best. Even without the cream cheese, still works (same ratios)
Rose Miranda on 2025-06-24 (5 stars): I usually do not leave comments...but these are the best mash potatoes I have ever had .
Matty on 2025-10-12 (5 stars): Wow! This makes a LOT of mashed potatoes. Thanks for the recipe. My potatoes always turned out dry and rather tasteless. These were AMAZING - albeit not to healthy for you, but hey, it's Thanksgiving here in Canada so why not!
