Creamy Mashed Potatoes – Easy, creamy, buttery mashed potatoes sprinkled with fresh parsley. When it comes to mashed potatoes, the more butter the better!
Add a little cream cheese and sour cream and you have the most satisfying mashed potatoes. Serve as a mouth watering classic Thanksgiving side dish at your upcoming holiday gatherings!
This recipe serves 4-6 people.
How to make mashed potatoes ahead of time:
You can make these mashed potatoes a day ahead of time. Cook according to directions, let them cool completely, then transfer to an airtight container and place in the fridge. When you are ready to eat, transfer to a dutch oven or saucepan along with 1-2 tablespoons of butter and milk. Heat over medium-low heat, covered, stirring occasionally.
What ingredients do I need to make mashed potatoes?
- russet potatoes
- cream cheese
- sour cream
What tools do I need to make this recipe?
How do I make SUPER smooth mashed potatoes?
To get lump-free mashed potatoes, use a potato ricer. This will ensure you have the creamiest, smoothest final product rather than using a potato masher which could leave you with lumpier mashed potatoes.
Can I use a stand mixer to make mashed potatoes?
Yes. Place cooked potatoes, butter, cream cheese, sour cream, butter and salt in the bowl of your stand mixer. Use the paddle attachment over medium speed until you have the consistency you are looking for. You can also whip the mashed potatoes for super smooth and creamy mashed potatoes.
How to make mashed potatoes from scratch:
Step 1: Wash and peel 2 pounds of russet potatoes. Cut the potatoes into fours and place in a large saucepan. Cover potatoes with water and bring to a boil. Boil for about 10 minutes until potatoes are fork-tender, drain in colander.
Step 2: Add potatoes back to your saucepan. Add butter, cream cheese, sour cream, milk, pepper and salt. Begin to mash potatoes until you achieve the consistency you prefer. Sprinkle with fresh parsley. You are ready to serve. Enjoy!
Here’s how to keep mashed potatoes warm right after making them:
Transfer mashed potatoes to a slow cooker and place on warm setting for 4-6 hours with 1-2 tablespoons of extra butter and milk.
Don’t have a slow cooker? Cover mashed potatoes with foil and place in the oven at 200 degrees for up to an hour.
If you loved this recipe, here are some of my other potato side dish recipes you will love too!
Creamy Mashed Potatoes
- 2 lbs russet potatoes peeled, cut in half
- 1/4 cup butter
- 1/4 cup cream cheese
- 1/4 cup sour cream
- 1/4 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh parsley chopped
- Wash and peel 2 pounds of russet potatoes. Cut the potatoes in fours and place in a large saucepan. Cover potatoes with water and bring to a boil. Boil for about 10 minutes until potatoes are fork-tender, drain in colander.
- Add potatoes back to your saucepan. Add butter, cream cheese, sour cream, milk, salt and pepper. Begin to mash potatoes until you achieve the consistency you prefer. Sprinkle with fresh parsley. You are ready to serve. Enjoy!
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