Plenty of butter, just the right amount of seasoning and a secret ingredient make these Creamy Mashed Potatoes the stuff Sunday dinner memories are made of.
How We Do Comfort Food
This Creamy Mashed Potatoes recipe is the go-to at our house. Creamy, slightly chunky, with so much buttery flavor – it’s how we do comfort food.
When I was a kid, Sunday dinner was kind of a big deal. A hot meal that we ate without rushing. A time to connect with and enjoy each other. And I’m pretty sure we ate mashed potatoes at most of those meals. Which is probably why they’re up there on my list of comfort foods.
When it comes to mashed potatoes, there are as many preferences as there are people at the table. Some folks like southern skins-on mashed potatoes. Others prefer whipped potatoes that are perfectly smooth.
Yukon Gold Potatoes for Mashing
For the perfect texture with just the right amount of starch, I use Yukon gold potatoes. They’re the perfect potato for mashing. Like a lot of creamy mashed potato recipes, I use melted butter, a splash of buttermilk, some sour cream and the perfect seasonings. But it’s the cream cheese that really makes these mashed potatoes the creamiest, most most delicious Sunday dinner side. You’ll see. Let’s get cooking!
What Do I Need to Make Creamy Mashed Potatoes?
(see recipe card for measurements and details)
- Yukon gold potatoes
- Reserved liquid from boiled potatoes
- Unsalted butter
- Cream cheese, softened
- Sour cream
- Buttermilk
- Garlic salt
- Onion salt
- Salt and pepper
The Best Potato for the Job
What kind of potato should you use in stew? Which potatoes are best for baking? Here’s my go-to guide for choosing the best potato for whatever you’re making.
- Mashed potatoes: Yukon gold potatoes are perfect for mashed potatoes or twice baked potatoes because they become creamy and not-too-starchy when boiled.
- Baked potatoes: Russet potatoes bake up with a crisp, delicious skin.
- Beef stew: Baby Yukon gold potatoes or baby red potatoes soak up the flavor while holding their shape.
- Oven-roasted: Baby red potatoes, baby gold potatoes, and fingerling potatoes are the perfect size for roasting up crispy on the outside and tender on the inside. Their skins are delicate, so you don’t need to peel them.
- Potato Salad: I prefer petite potatoes like baby red or baby gold for potato salad, especially if I intend to keep the skins on. They boil to become tender without falling apart.
How to Make Creamy Mashed Potatoes
- Cut the potatoes into 1‐1/2 inch cubes and transfer to a large pot. Add enough cold water to cover the potatoes by 1 inch and bring to a boil over high heat.
- Reduce the heat to medium and simmer for 20 to 25 minutes, or until the potatoes are fork‐tender. Be careful not to overcook. Remove 1 cup of the liquid before draining the boiled potatoes into a colander.
- Immediately transfer the drained potatoes and 1 cup liquid (while they’re still hot) to the bowl of an electric mixer fitted with the paddle attachment and beat on low speed for 2 minutes, or until the potatoes start to mash together with the liquid.
Quick tip! ·If you don’t have an electric mixer, you can mash the potatoes by hand with a potato masher or with a handheld mixer.
- Add the melted butter, cream cheese, sour cream, buttermilk, garlic salt and onion salt. Mix on low speed until just incorporated.
- Turn the mixer to medium speed and beat for about a minute until well incorporated. The potatoes do not have to be completely smooth.
- Season with salt and pepper to taste.
- If not serving immediately, transfer the mashed potatoes back to the large pot and keep warm over low heat. Add more buttermilk, if necessary, to thin them out if they start to thicken.
More Sunday Dinner Favorites
Pull out all the stops for a Sunday dinner everyone will remember with some of my favorite family recipes.
- Don’t let this exquisite Roasted Lemon Garlic Rosemary Chicken fool you.
- Crispy, crunchy, subtly sweet and a bit salty, too, this Broccoli Salad delivers big on texture and flavor! It’s so satisfying and delicious, it will make a broccoli lover out of even the most reluctant veggie eater. It’s as straightforward to prepare as it is impressive to serve and delicious eat.
- One bite of these divinely delicious creations and you’ll understand why they’re called Angel Biscuits. Light, fluffy, and perfectly buttery, they truly taste heaven-sent!
- Save the best for last with SuSu’s Sour Cream Pound Cake. It pairs beautifully with seasonal fresh fruits for a simple, crowd-pleasing dessert that’s sure to become a family favorite.
When you make these Creamy Mashed Potatoes, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Creamy Mashed Potatoes
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 12
Description
Plenty of butter, just the right amount of seasoning and a secret ingredient make these Creamy Mashed Potatoes the stuff Sunday dinner memories are made of.
Ingredients
- 5 pounds Yukon gold potatoes, peeled
- 1 cup liquid from boiled potatoes
- 1/2 cup (1 stick) unsalted butter, melted
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1/2 cup buttermilk
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion salt
- salt and pepper to taste
Instructions
- Cut the potatoes into 1‐1/2 inch cubes and transfer to a large pot. Add enough cold water to cover the potatoes by 1 inch and bring to a boil over high heat. Reduce the heat to medium and simmer for 20 to 25 minutes, or until the potatoes are fork‐tender. Be careful not to overcook. Remove 1 cup of the liquid before draining the boiled potatoes into a colander.
- Immediately transfer the drained potatoes and 1 cup liquid (while they’re still hot) to the bowl of an electric mixer fitted with the paddle attachment and beat on low speed for 2 minutes, or until the potatoes start to mash together with the liquid.
- Add the melted butter, cream cheese, sour cream, buttermilk, garlic salt and onion salt. Mix on low speed until just incorporated. Turn the mixer to medium speed and beat for about a minute until well incorporated. The potatoes do not have to be completely smooth.
- Season with salt and pepper to taste.
- If not serving immediately, transfer the mashed potatoes back to the large pot and keep warm over low heat. Add more buttermilk, if necessary, to thin them out if they start to thicken.
Notes
- If you don’t have an electric mixer, you can mash the potatoes by hand with a potato masher or with a handheld mixer.
