Best Mashed Potatoes Recipe (2024)

This is your Thanksgiving Holy Grail: the fail-proof, perfectly creamy, buttery, and Best Mashed Potatoes Recipe. These mashed potatoes will never let you down!

Why You’ll Love This Mashed Potatoes With Cream Cheese Recipe

• Tried (and Tried and Tried) and True. You know how when you find a recipe online that you want to make for a holiday, you feel like you need to take it on a test run because you want to make absolutely sure it turns out on the big day? Well, you can rest assured that I have made this recipe (and variations of it, like my Instant Pot Mashed Potatoes and Crockpot Mashed Potatoes) time and time again—which is why I can confidently say this is the BEST mashed potatoes recipe!
• Choose Your Own Potato Adventure. I use Yukon gold potatoes for their richer, buttery flavor (also use them in Twice Baked Potato Casserole, but you can also make these mashed potatoes with Russet potatoes if you prefer fluffier results. Or split the difference and use both!
• No Gravy Needed (But Do Make Some Gravy). One of the reasons these are the best mashed potatoes is because they’re flavorful enough to stand up on their own without any accompaniments. Of course, that doesn’t mean you shouldn’t make gravy—you should definitely make a batch of Ham Gravy, Turkey Gravy, or Mushroom Gravy for pouring on these creamy, dreamy potatoes.
• A Holidy Staple. These rich mashed potatoes were made to pair with Thanksgiving Turkey or Crockpot Ham! The holidays wouldn’t feel the same without them.

How to Make the Best Mashed Potatoes Recipe

The Ingredients

• Yukon Gold Potatoes. Or Russet potatoes, if you prefer. I don’t recommend any other variety; they’re better for roasting, like Roasted Fingerling Potatoes or Roasted Red Potatoes.
• Kosher Salt. You’ll need quite a bit, but don’t worry—most of it will get poured down the drain with the water. Using well-salted water seasons the potatoes from the inside, making them extra delicious.
• Unsalted Butter. If there was ever a time to spring for the fancy European butter, it’s when making the best mashed potatoes recipe.
• Low-Sodium Chicken Broth. This adds more depth than using milk alone.

• Milk. I use 1%, but you can use whole milk or half-and-half if you prefer.
• Reduced-Fat Cream Cheese. The kind that comes in a block, not a tub.
• Plain Greek Yogurt or Sour Cream. You can use full-fat or reduced-fat yogurt or sour cream, but I don’t recommend fat-free.
• Seasoned Salt. A little secret that adds more flavor than plain salt.
• Ground Black Pepper. If you like your mashed potatoes peppery, feel free to add more!

The Directions

1. Prep the Potatoes. Scrub and peel the potatoes, then cut them into chunks (this cooks more evenly than boiled whole potatoes).

2. Start the Potatoes. Place the potatoes in a large pot and cover with an inch of water. Add the salt and bring to a boil.
3. Simmer. Reduce the heat and simmer until the potatoes are tender and easily pierced.

4. Drain. Drain the potatoes into a colander, then rinse with warm water.

5. Warm the Broth and Dairy Ingredients. Heat the butter, broth, and milk in a saucepan until the butter melts. Stir in the cream cheese.

6. Mash the Potatoes. Pass the potatoes through a potato ricer or food mill into a large bowl.

7. Finish. Add the seasoned salt, Greek yogurt, and warmed butter mixture. Stir to combine, then season the mashed potatoes to taste. ENJOY!

Recipe Variations

• Best Garlic Mashed Potatoes. You can prepare these potatoes with whole cloves of garlic, as in my Garlic Mashed Potatoes, or for a more mellow garlic flavor, mix in mashed Roasted Garlic.
• Mashed Potatoes With Skin. If you want to keep the skin on the mashed potatoes, you’ll need to mash them with a potato masher. You can leave all of the potatoes unpeeled, or peel half of them.
• Cheesy Mashed Potatoes. Ater you’ve stirred everything for this recipe together, fold in freshly grated Parmesan, aged cheddar, or another flavorful cheese.

How to Make Mashed Potatoes in Advance

Yes, you can make mashed potatoes ahead!

1. Up to 1 day in advance, prepare the mashed potatoes as directed, then let cool and refrigerate.
2. Reheat on the stove: Store the potatoes in a large heatproof bowl When ready to serve, let the potatoes come to room temperature, then place the bowl over a pan of simmering water to warm (do not let the bottom of the bowl touch the water), adding broth or milk about ¼ cup at a time to thin the potatoes as needed.
3. Or, reheat in the oven: Spread the mashed potatoes into a baking dish to refrigerate. To warm, dot butter over the top, cover with foil, and heat in a 350°F oven.

What to Serve with Creamy Mashed Potatoes

• Turkey. Because you just can’t have Thanksgiving Turkey (or Air Fryer Turkey Breast!) without mashed potatoes. You can even free up your oven with Crockpot Turkey Breast.
• Chicken. The best mashed potatoes pair perfectly with Chicken Fricassée, Air Fryer Whole Chicken, and Smoked Chicken Thighs.
• Pork. Plate these mashed potatoes withCrock Pot Pork Chops or Baked Pork Tenderloin.
• Beef. I love serving mashed potatoes withBraised Short Ribs,Beef Bourguignon, Braised Beef, or Beef Stroganoff for a hearty dinner.
• Other Thanksgiving Favorites.Crockpot Green Bean Casserole, Cranberry Orange Relish, Chestnut Stuffing, Sweet Potato Casserole, and all those holiday must-haves.

• Potato Peeler. You’ll be grateful for a good peeler when you’re making mashed potatoes for a crowd!
• Potato Ricer. A potato ricer (or food mill) makes the creamiest, lump-free, all-around BEST mashed potatoes. Riced potatoes are the easiest to work with!
• Non-Slip Cutting Board. For all that potato prep!

Recipe Tips and Tricks

• Cut Uniform Potato Chunks. This will ensure that they’re all finished cooking and perfectly tender at the same time.
• Warm the Milk. Cold liquid won’t absorb well into the mashed potatoes, so it’s important that you warm the milk and/or broth before stirring them into the potatoes.
• Don’t Over-Mix. When potatoes turn out gluey or gummy, it’s usually because they’ve been over-mixed. This is why I don’t recommend using a hand mixer (it’s way too easy to over-mix with one!) and like to keep it simple by passing the potatoes through a ricer, then stirring everything together.
• No Potato Ricer? No problem! You can use a potato masher instead. Partially mash the potatoes in the pot, then add the additional ingredients and continue mashing and stirring until the potatoes reach your desired consistency.