How To Make The Best Mashed Potatoes Recipe
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.
- 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
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
- 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.
- Prepare the Potatoes: While the water heats, peel the potatoes and cut them into roughly 1-inch cubes to ensure even cooking.
- 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.
- 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.
- 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.
- 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
