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Looking for the ultimate comfort food? This creamy mashed potatoes recipe made with butter, cream cheese, and sour cream is rich, velvety, and packed with flavor! Perfect for holidays or weeknight dinners, these mashed potatoes are guaranteed to be a hit.

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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap “Jump to Recipe” at the top of the page.

Why You’ll Love This Recipe

I’ve found the easiest, creamiest mashed potatoes recipe, and it’s a total game-changer. It’s all about mixing Yukon gold or russet potatoes with rich ingredients like cream cheese, butter and sour cream for that perfect, smooth texture we all love.

The best part? You can easily make it lighter by using reduced-fat cream cheese and sour cream without losing any flavor. These mashed potatoes are a comforting classic with a little twist, perfect for everyone, no matter their preferences!

Creamy Mashed Potatoes Ingredients

*Ingredient amounts are located in the recipe card at the end of this post.

• Yukon Gold or Russet potatoes: These varieties ensure a fluffy and smooth texture.
• Butter: Adds richness and enhances the overall mouthfeel of the mash.
• Sour cream and cream cheese: The duo of cream cheese and sour cream provides a tangy depth and creamy consistency.
• Salt & white pepper: Seasoning is key to enhancing the natural flavor of the potatoes.
• Optional – chopped chives: For those who enjoy a hint of freshness, chives make a delightful garnish.

How to Make the Best Mashed Potatoes

[Step 1] Clean and dice the potatoes, leaving the skin on or off. Place them in a large pot and cover with salt water. Bring to a boil, then lower heat and simmer for 20-25 minutes until tender. Drain the water and transfer the potatoes to a bowl.

[Step 2] Add the butter, sour cream, cream cheese, salt, and white pepper to the potatoes. Use a potato masher to smash the potatoes and mix in the other ingredients.

[Step 3] Transfer to a serving dish. Melt the remaining butter and drizzle over the potatoes. Sprinkle with chopped chives, if desired and serve.

Make Ahead Instructions

The great thing about these mashed potatoes is that you can make them ahead of time, which is perfect for big holiday meals like Thanksgiving, Christmas, and Easter. To make these potatoes ahead of time, Prepare them as instructed above then follow these steps:

1. Transfer the potatoes to a 2.5 a Quart baking dish then cover with aluminum foil and refrigerate overnight.
2. When ready to bake, remove from the refrigerator. Melt and drizzle the remaining 2 tablespoons of butter over the top of the potatoes. Bake at 350° for 30 minutes. Top with fresh chives.

How to Store Leftovers

Store any leftover creamy mashed potatoes in an airtight container. This will ensure that the potatoes stay moist and flavorful for days. To reheat them, add a splash of milk will work wonders. This little trick can revive the creaminess that makes these potatoes so appealing.

Another effective method involves covering the potatoes while microwaving. This technique helps to trap in moisture, preventing the mash from drying out. Trust me, following these steps will have your leftovers tasting just as good as when they were first made.

Tips & Tricks

• Cooking potatoes evenly stands as the bedrock of creamy mashed potatoes. I’ve learned that starting with cold water and bringing it up to a boil ensures each piece reaches the same consistency.
• Using a potato masher will always be superior to electric mixers for that ideal texture. I prioritize it to avoid over-mashing, which often leads to a gluey result.
• Incorporating cream cheese and sour cream gradually allows for full integration into the mash. I discovered the hard way that rushing this step could lead to a less cohesive mix.
• Appliance options do impact the final product. Whether opting for an instant pot, a slow cooker, or just a traditional pot, I’ve noted differences in moisture levels and texture. Safely said, each method demands its special adjustments.

Frequently Asked Questions

• What Type of Potatoes are Best for Mashing? While you can use almost any type of potato for mashed potatoes, I recommend that you use Russet or Yukon Gold. One important thing to remember is to check the potatoes for blemishes. Any imperfections should be removed before cooking , since they will not be puréed when you make your mash. If you are looking to experiment with flavors, try different types of potatoes. You can even mix two or three varieties of potatoes together for an interesting twist on this classic side dish.
• Should You Peel the Potatoes Before Boiling? Peeling the potatoes is a matter of preference. I usually leave the skins on, since they add nutrients, fiber, and texture to this otherwise simple dish. If you prefer a smoother, more velvety texture , or if you are going for a classic look, however, then by all means peel away that skin!
• Do You Need to Cut the Potatoes? There is a certain way that you should cut potatoes before boiling them, and this process makes for extra smooth mashed potatoes. First, dice your potatoes into bite-sized cubes. Then, slice each cube in half lengthwise . This allows for more even cooking and prevents any pieces from burning
• How Long Do Mashed Potatoes Last? Mashed potatoes can keep in the refrigerator for three to five days. This makes it easy to prepare them on a Sunday and serve them during the upcoming week at lunch alongside your favorite sandwich or soup .
• How Far in Advance Can You Make Mashed Potatoes? I recommend preparing these make ahead mashed potatoes one day before you are ready to serve them. If you are making them for Thanksgiving, then make them on Wednesday.

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