How To Make Mashed Potatoes
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How to make mashed potatoes. Paula, one of my readers from Kansas, shared this recipe and detailed how to make and freeze mashed potatoes! This is the best idea ever- one less thing to do on a Sunday, Thanksgiving, or any other holiday. You can make these creamy, fluffy mashed potatoes ahead of time and freeze the casserole dish. I’m updating this post from November 13, 2022, from a comment. It’s worth repeating: it’s a winner. Thank you again, Paula!
A day or two before you want to bake them for your family, place the baking dish in the refrigerator to thaw. Then, bake as directed in the recipe card.
Ingredients – Mashed Potatoes
- Potatoes (medium-sized): Potatoes are a nightshade vegetable grown for their starchy edible tubers.
- Butter: Helps keep the potatoes from crumbling and prevents water from evaporating, creating moist, soft, and fluffy mashed potatoes.
- Water: Water is used to wash the potatoes before cooking to remove any dirt from their surfaces; it’s also used to cook them.
- Cream Cheese: Soft, creamy, mild-tasting cheese made with milk and cream. The perfect cheese for mashed potatoes!
- Sour Cream: Used to add more flavor to the mashed potatoes. It has a 20% fat content. The cream is mixed with lactic acid bacteria, creating that sour taste we love! It also helps to thicken the cream.
- Seasoned Salt (Lawry’s): A tasty and unique blend of salt, spices, and herbs.
- Salt and Black Pepper to taste: Both spices enhance flavor and help bring everything together.
Items You May Need In The Kitchen:
- Potato Peeler
- A Good Knife
- Hand Mixer or Potato Masher
- Mixing Bowl
- Measuring Cups
- Casserole Dish
- 6-Quart Saucepan
How To Make Mashed Potatoes
Instructions
Step One: Gather Ingredients – Wash and Peel Potatoes – Cut into Chunks
Gather all of your ingredients. Wash and peel the potatoes and cut them into chunks. Preheat oven to 350°F (176°C).
Peel and chop the potatoes. If you cut the potatoes too small, the mashed potatoes may become too mushy.
Step Two: Boil Potato Chunks – Drain
On medium-high heat, boil the potato chunks in a large pot until tender. Test with a fork for tenderness.
Drain the potatoes.
Slice the butter and cream cheese.
Step Three: Add Butter, Cream Cheese, Sour Cream, Salt, and Pepper
Add the butter, cream cheese, sour cream, salt, and pepper to a large mixing bowl, or use the saucepan you cooked them in. Beat with an electric mixer until smooth.
You can also use a potato masher to mash the potato chunks if you’d like; it just takes longer. Depending on what works best for you, you could also use a food processor or blender to achieve the desired texture.
*Please note: Consider the size of your potatoes when adding the cream cheese and sour cream; you may need more or less. You can double or triple this recipe for bigger crowds!
Step Four: Grease a Casserole Dish – Scoop Potato Mixture into the Dish
Grease a casserole dish, then scoop the mixture into it. Dab Potatoes with Butter and Seasoned Salt. Bake covered at 350°F (176°C) for 45-60 Minutes.
Finished Product
How To Freeze The Mashed Potatoes
- If you’d like to freeze the mashed potatoes for later, cover them with foil and place them in your freezer.
- When ready to serve the frozen mashed potatoes, remove them from your freezer 2-3 days before and let them thaw in your refrigerator.
- Bake covered in a preheated oven at 350°F (176°C) for 45-60 minutes or until heated.
- 6-7 Medium potatoes were washed, peeled, cut into cubes, and cooked until tender.
- 1/4 cup butter
- 3 ounce package of cream cheese
- 1/2-1 cup of sour cream
- Seasoned salt (Lawry's)
- Salt and pepper to taste
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Gather all of your ingredients. Wash and peel the potatoes and cut them into cubes. Preheat oven to 350°F (176°C).
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Boil the potato cubes until tender, as tested with a fork. Drain.
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Add the butter, cream cheese, sour cream, and salt and pepper. Beat with a hand mixer until smooth.
*Please note: Consider the size of your potatoes when adding the cream cheese and sour cream; you may need more or less. This recipe can be doubled or tripled for bigger crowds!
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Grease a casserole dish with cooking spray. Scoop the potato mixture into the dish.
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Dab the potatoes with more butter and some seasoned salt. Bake covered in a preheated oven at 350°F (176°C) for 45-60 minutes.
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If you would like to freeze the mashed potatoes for later, cover them with foil and place them in your freezer.
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When ready to serve the frozen mashed potatoes, remove them from your freezer 2-3 days before and let them thaw in your refrigerator.
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Bake covered in a preheated oven at 350°F (176°C) for 45-60 minutes.
What potatoes are best to use when making mashed potatoes?
I’ve tried a variety of potatoes over the years. It depends on the texture and taste you want when making your mashed potatoes. Here’s a list of various potatoes you can use and the outcomes you could expect.
- Yukon Gold potatoes: A classic delicious potato. Known for its yellow flesh. When cooked, it has a creamy texture and rich, buttery flavor.
- Russet potatoes: A potato commonly used in cooking. It has light brownish skin. When cooked, the flesh is fluffy, moist, and light.
- Red potatoes: A medium-sized, beautifully red potato with smooth, thin skin. It has a very flavorful flesh.
- Fingerling potatoes: Small potatoes shaped like fingers. They have fragile and tender skin. When cooked, they have a very buttery, rich flavor.
Are there any additional ingredients I could add to these mashed potatoes?
I love the flavor of these mashed potatoes! The combination of butter, cream cheese, sour cream, and salt and pepper is perfect.
If you’re interested in adding additional ingredients or substitutes, I recommend adding a little garlic or fresh herbs. You could also add a little heavy cream. It would also be fun to garnish the mashed potatoes with green onions! This recipe is pretty versatile!
What pairs well with mashed potatoes?
How long can washed, peeled, and cut potatoes last in water before cooking?
Once the potatoes are ready to cook, I wouldn’t recommend soaking them in water for long. No longer than 2-4 hours. The potatoes will begin to absorb the water as they sit.
This can cause the potatoes to absorb excess moisture, resulting in a mushy texture when cooked. If you decide to allow them to sit in water for an extended period, you can limit water absorption by using ice-cold water and refraining from adding salt.
There’s something so comforting about a big bowl of mashed potatoes on the table. They’re one of those simple dishes that bring the whole family running, whether it’s a busy weeknight supper or a holiday feast. I’ve shared my mashed potato recipe before, but several of you have asked if there’s a way to make them creamy without cream cheese. The answer is yes!
Sometimes we don’t have cream cheese in the fridge, sometimes it’s not in the budget that week, and sometimes we simply want that old-fashioned flavor Grandma used to make. This classic version uses just butter and warm milk, and it turns out rich, smooth, and absolutely delicious. Even better, you can make it with evaporated milk or powdered milk from your food storage, so you’ll always be able to whip up a batch with what’s on your pantry shelves. Let’s get those potatoes boiling!
- 3 pounds Yukon Gold or Russet potatoes peeled and cut into 2-inch chunks
- 1 tablespoon salt for the cooking water
- 1/2 cup 1 stick butter
- 1 cup whole milk or half and half warmed
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- Optional: 2 cloves garlic minced or fresh chives for garnish
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Place the potatoes in a large pot and cover with cold water by about an inch. Add a tablespoon of salt.
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Bring to a boil over high heat, then reduce to a steady simmer. Cook for 15 to 20 minutes, until a fork slides easily into the potatoes.
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While the potatoes cook, warm the milk and butter together in a small saucepan or in the microwave until the butter melts. If using garlic, add it to the butter and let it gently cook for a minute first.
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Drain the potatoes well and return them to the warm pot. Let them sit for a minute or two so the extra moisture steams off.
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Mash the potatoes with a potato masher or ricer.
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Pour in the warm butter-and-milk mixture a little at a time, stirring until the potatoes are smooth and creamy.
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Season with salt and pepper, taste, and adjust as needed. Top with chives or an extra pat of butter before serving.
Tips for Success
Warm your milk and butter before adding them. Cold dairy cools the potatoes and makes them gluey.
Avoid using a blender or food processor, which overworks the starch and turns potatoes gummy.
Yukon Golds give a naturally buttery, creamy texture, while Russets turn out lighter and fluffier.
Pantry-Friendly Swaps
For a food-storage version, you can replace fresh milk with evaporated milk or reconstituted powdered milk. Evaporated milk makes them especially rich. Sour cream or plain Greek yogurt also adds a nice tang if you have them on hand, and chicken broth works well for a lighter, dairy-reduced option.
Final Word
Please let me know if you decide to make this homemade mashed potatoes recipe! There’s nothing like sinking your teeth into creamy and smooth, delicious classic homemade mashed potatoes! I believe the secret ingredient is cream cheese. It adds such a velvety texture, and the taste is unbelievable!
What I love about this recipe is how easy it is to make the best mashed potatoes. I can’t tell you how many parties or family gatherings I’ve taken these to. They are always a hit!
They go perfectly with a Thanksgiving turkey or a Christmas prime rib dinner! Be ready to hand out the recipe. Thank you, Paula! I hope you and your family enjoy this delicious, easy mashed potato recipe! Everything tastes better when it’s homemade, right? May God Bless this World, Linda.
I don’t have to worry about mashed potatoes at the holidays. Will save this for further reference though. I make my potato salad at holidays. My family won’t have it any other way. A lot easier for me as the girls cut the veggies that go in it the day before and all I have to do is mix it up.
Hi Jackie, thank you for the 5 stars, my sweet friend! I am going to work on your potato salad after the holidays as well as the sour beans! Linda
Linda, this looks like a really good recipe, but I use heavy cream or half and half along with lots of butter when I make my mashed potatoes and I’ve never yet had a complaint. (Neither Jane nor I care for sour cream on our potatoes) but the cream cheese is worthy of strong consideration.
Hi Ray, oh heavy cream rocks! I always have cream in my house. The price of potatoes is not too expensive and they make you fill full! I love any potato! Linda
Mashed potatoes are always best fresh and I agree with your cream and butter recipe. When you need to make recipe ahead of time for a crowd, the addition of the cream cheese and/or sour cream keeps the potatoes from having that “leftover” taste they sometimes develop. Chives help also. Have a great Thanksgiving.
Hi Mt. Grammy, I think that’s the secret to this recipe, the combination of dairy products. Oh, my gosh, they are so fluffy! Happy Thanksgiving!!! Linda
I’m glad you enjoyed the potatoes Linda! My granddaughters like them plain without gravy. I’ve got to have my gravy however.
Hi Paula, oh I’m a gravy person too! I served these with meatloaf last night. A small very small meatloaf! LOL! We are eating less meat and more veggies, life is good! Linda
This would be yummy but will add inches to your tummy. I would never add sour cream and cream cheese……then top with gravy…..Best way is either butter or gravy.
Hi Sandra, when you cook from scratch you have the option to make them your way! Linda
I guess I am a purist!! Potatoes, cream, butter, salt and pepper!! My daughter experimented a few years ago by adding sour cream and cream cheese and I believe she baked the mashed potato mixture as well. It was good but she said it wasn’t what she grew up on! My son-in-law didn’t care for the added ingredients though.
I always say: “The only way I will not eat potatoes is if they are burnt beyond recognition!!” I love love love my potatoes! mashed with or without gravy; fried; baked; boiled with just butter, salt and pepper; creamed with peas; in potato salad.
I would say that mashed is my ultimate favorite followed by creamed peas and new (aka small red) potatoes and my third choice is the way my mom fried new potatoes!! She cut them into smallish chunks, par-boiled them until just about fork tender but not quite, then fried them in a bit of bacon grease and butter. OH MY!!! It always reminds me of my mother!
Hi Leanne, thank you for the 5 stars, my sweet friend. Well, now my mouth is watering I want to make some creamed peas, fried tiny small potatoes in bacon grease!! YUMMY! I’m with you I love every potato cooked whatever way, they are delicious! Linda
Sounds like a good recipe, will save it for later. It’s just the 2 of us so we will do our traditional Chinese Take-out on Christmas and rent a couple movies. Wishing you and your family, and the readers of your column a VERY MERRY CHRISTMAS!!!
HI Barb, thank you for the 5 stars, my sweet friend! I think Mark and I should get Chinese takeout next year. I offered to make 48 dinner rolls for tonight but I’m going to let everyone else bring “stuff” to my daughters house. We used to buy the prime rib, not this year and probably never again. Beef is way to expensive. I can afford to make dinner rolls. Easy peasy. But Chinese takeout sounds really nice! Merry Christmas to you and your family and our entire forum! Hugs from Utah! Linda
I make mashed potatoes with butter, milk and sour cream. Larry makes them with a little butter and miracle whip. Both ways are good, but I have to admit, I like mine better. Shhh don’t tell him I said that.
Hi Deborah, thank you for the 5 stars, my sweet friend. Your secret is safe with me! I actually love Miracle Whip, but I have never tried it in mashed potatoes! LOL! I love hearing new ideas! Linda
Saw this and it reminded me of when my sisters daughter was little.She would NOT eat potatoes of ANY kind.So my sister started to buy boxed mashed and told her her they were “fake” potatoes.Niece would eat them by the bowlful BUT once when we were down visiting,Son 1 (age12 at the time) casually informed his cousin BEFORE we could stop him that her fake potatoes were made with real potatoes.AAAAAAH but luckily she didn’t believe him. She eats “real” potatoes in all their forms now but it was close. LOL. We live up north and it get pretty cold in December. One of the things we do when we host Christmas, is to boil the potatoes in their jackets the night before just until they are almost done, drain them ,cover the pan tightly and put them in our screen room/back deck over night SO if this is an option for folks remember no water in the pot overnight.It’s the only time of the year it works. No they don’t freeze the temp in the screen room is about the temp of the refrigerator.Then in the morning DH will peel them,cut them up and we will finish cooking them.Been doing it for 20+ years now, they stay good over night and it saves room in the fridge.
OH Son2 just let us know that he was told beef(roasts, Prime etc) is going to be VERY,VERY expensive this year.No we don’t get a discount(darn LOL) so will have to put aside some coin this year for the Christmas feast.We do the potatoes (and gravy) and the meat and everyone brings a dish to pass.And of course the goodies for after dinner while we open presents and do Face Time with the ones who couldn’t make it.
Hi Kathy, oh, I love this potato story. Thank you so much for sharing. When my grandkids were little, I made Mickey Mouse Waffles, but we had to call them Mickey Mouse pancakes or they didn’t want them. 50 years later, we still call them pancakes. LOL! That potato story made me smile; I loved it! A few years ago, we used to buy Prime Rib for the family for Christmas Eve; well, not anymore. I love it when everyone brings a dish to share; it takes a load off the hosting family. FaceTime is the best for seeing family members that live in other states. Love it! Linda
I know we could have throttled Son 1 at the time. It’s so funny what the littles will and won’t eat but thankfully will somewhat grow out of it when they are adults. My sister, her mother, still won’t eat peas but will eat pea soup by the bowl full. Go figure LOL
Hi Kathy, oh my gosh, that’s hilarious! I love pea soup; I need to make some. That sounds so good. My husband wouldn’t like it, but I love it! Linda
Thanks for printing the recipes again, Linda. For those worried about the calories, I just make this recipe at Thanksgiving and Christmas. This isn’t something I make all the time! I wish everyone a Happy Thanksgiving. Don’t forget to take that walk after you eat your meal!
Hi Paula, thank you for the 5 stars, my sweet friend, for your recipe! A new reader sent you a message thanking you for the recipe in your comment, which I saw before I made this post a few years ago. So I decided to repost so they have a printable recipe card. It makes Thanksgiving Day so much easier if they are made in advance. Best idea ever! Happy Thanksgiving! Linda