How To Make The Best Mashed Potatoes Recipe

Introduction

These mashed potatoes are creamy, flavorful, and easy to make, perfect as a comforting side dish for any meal. Using Yukon gold or russet potatoes, combined with cream cheese and butter, creates a rich texture that melts in your mouth.

Ingredients

• 5 pounds Yukon gold or gold potatoes (can use russet potatoes)
• 1 teaspoon salt (for the water, will be drained away)
• 4 oz cream cheese
• 1/2 cup heavy cream
• 1/2 cup salted butter
• 2 teaspoons chicken bouillon (e.g., Better Than Bouillon Low Sodium Chicken or Knorr powder)
• 1 teaspoon fresh ground pepper, coarsely ground

Instructions

1. Step 1: Fill a large pot about one-third full with water. Add 1 teaspoon of salt, cover with a lid, and bring the water to a boil over high heat.
2. Step 2: Meanwhile, peel the potatoes and cut them into 1-inch cubes.
3. Step 3: Add the potatoes to the boiling water. Bring the water back to a boil, then reduce heat to a simmer. Cover the pot with the lid slightly ajar to allow steam to escape.
4. Step 4: Cook the potatoes until fork tender, about 20 minutes. They should be soft enough to pierce easily but not mushy.
5. Step 5: While the potatoes cook, combine the cream cheese, heavy cream, butter, chicken bouillon, and fresh ground pepper in a medium microwave-safe bowl. Microwave this mixture for 2 minutes and set aside.
6. Step 6: When the potatoes are tender, drain them thoroughly. Return the potatoes to the pot and pour in the warm cream mixture.
7. Step 7: Mash the potatoes using an electric hand mixer or stand mixer on high for 30-45 seconds. Alternatively, use a hand-held potato masher. Avoid overmixing to prevent gluey texture.
8. Step 8: Serve the mashed potatoes hot. Garnish with extra ground pepper and additional butter if desired.

Tips & Variations

• Use Yukon gold potatoes for a naturally buttery flavor and creamy texture without needing much butter.
• For a vegetarian option, substitute chicken bouillon with vegetable bouillon or omit it entirely.
• Gently warming the cream mixture before mixing keeps the potatoes hot and helps everything blend smoothly.
• Try adding roasted garlic or fresh herbs like chives or thyme for a flavor twist.

Storage

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove with a splash of cream or milk, stirring occasionally to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make mashed potatoes ahead of time?

Yes, you can prepare mashed potatoes a day ahead. Store them in the refrigerator and reheat gently, adding a bit of cream or butter to refresh their texture.

What causes mashed potatoes to become gluey?

Overmixing or using a blender can break down the potatoes’ starch too much, resulting in a gluey texture. Mash just enough to combine ingredients and achieve smoothness without overworking.

How To Make The Best Mashed Potatoes Recipe

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4.6 from 94 reviews

This recipe for the best mashed potatoes uses Yukon Gold or Russet potatoes combined with a creamy mixture of cream cheese, heavy cream, butter, and flavorful chicken bouillon to create a rich, smooth, and perfectly seasoned side dish. The potatoes are boiled to tender perfection then mashed gently, ensuring they remain fluffy without becoming gluey. It’s a comforting classic that pairs wonderfully with a variety of main courses.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 5 pounds Yukon Gold or Russet potatoes, peeled and cut into 1” cubes
• 1 teaspoon salt (for boiling water)

Creamy Mixture

• 4 oz cream cheese
• 1/2 cup heavy cream
• 1/2 cup salted butter
• 2 teaspoons chicken bouillon (Better Than Bouillon Low Sodium Chicken or Knorr powder recommended)
• 1 teaspoon freshly ground black pepper, coarsely ground

Instructions

1. Boil the Water: Fill a large pot about one-third full with water, add 1 teaspoon of salt, cover with a lid, and bring to a vigorous boil over high heat.
2. Prepare the Potatoes: While the water heats, peel the potatoes and cut them into roughly 1-inch cubes to ensure even cooking.
3. Cook the Potatoes: Carefully add the cubed potatoes to the boiling salted water. Bring the water back up to a boil, then reduce the heat to a simmer. Cover the pot with the lid cocked at an angle to let some steam escape, and cook for about 20 minutes, or until the potatoes are fork tender but not falling apart.
4. Prepare the Creamy Mixture: While the potatoes cook, place the cream cheese, heavy cream, salted butter, chicken bouillon, and freshly ground black pepper into a medium microwave-safe bowl. Microwave this mixture on high for 2 minutes until melted and warm. Set this aside.
5. Drain and Mash: Once the potatoes are tender, drain them thoroughly. Return the hot potatoes to the pot and pour the warm creamy mixture over them. Use an electric hand mixer or stand mixer to mash the potatoes on high speed for 30 to 45 seconds, or mash by hand with a potato masher. Avoid overmixing to keep the potatoes light and fluffy.
6. Serve: Serve the mashed potatoes hot, garnished with extra freshly ground black pepper and additional pats of butter if desired.

Notes

• Use Yukon Gold potatoes for a naturally buttery flavor, or Russet potatoes for fluffier texture.
• Do not overmix the potatoes to avoid a gluey texture.
• The chicken bouillon adds depth of flavor; adjust salt accordingly as bouillon can be salty.
• You can substitute heavy cream with whole milk for a lighter option, but texture may vary slightly.
• For vegan adaptation, use plant-based butter and cream substitutes, and omit chicken bouillon or use vegetable bouillon.

Keywords: mashed potatoes, creamy mashed potatoes, comfort food, side dish, Yukon Gold potatoes, classic mashed potatoes