How To Make Mashed Potatoes

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Paula, one of my readers from Kansas, shared this recipe and detailed how to make mashed potatoes and then freeze them! This is the best idea ever, one less thing to do on Sunday, Thanksgiving, or any other holiday. You can make these creamy and fluffy mashed potatoes ahead of time and place the casserole dish in the freezer.

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 and are grown for their starchy edible tubers.
  • Butter: Helps to keep the potatoes from crumbling; prevents the water from evaporating, which creates moist, soft, and fluffy mashed potatoes.
  • Water: Water is used to wash the potatoes before cooking to help eliminate any dirt on the potato’s surface; also used to cook the potatoes.
  • Cream Cheese: Soft, creamy, mild-tasting cheese made with milk and cream. The perfect cheese to use when making mashed potatoes!
  • Sour Cream: Used to add more flavor to the mashed potatoes. It has a 20% fat content. The cream is mixed with a lactic aid that creates that sour taste we all 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 add flavor and help to bring all of the flavors together.
How To Make Mashed Potatoes

Items You May Need In The Kitchen:

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).

Ingredients

Peel and chop the potatoes. If you cut the potatoes too small, the mashed potatoes may become too mushy.

Cut Potatoes into Chunks

Step Two: Boil Potato Chunks – Drain

In a large pot, on medium-high heat, boil the potato chunks until tender. Test with a fork for tenderness.

Boiling the Potatoes

Drain the potatoes.

Drain the Potatoes

Slice the butter and cream cheese.

Butter and Cream Cheese

Step Three: Add Butter, Cream Cheese, Sour Cream, Salt, and Pepper

Add Butter, Cream Cheese, and Sour Cream

Add the butter, cream cheese, sour cream, and salt and pepper into a large mixing bowl, or use the saucepan they were cooked in. Beat with a hand mixer, stand mixer, or electric mixer until smooth.

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You can also use a potato masher to mash the potato chunks if you would like, it just takes longer. You could also use a food processor or blender, it really depends on what works best for you to achieve the texture you want.

Fully Mashed

*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!

Step Four: Grease Dish – Scoop Potato Mixture into Pan

Grease a casserole dish and scoop the mixture into the dish. Dab Potatoes with Butter and Seasoned Salt. Bake covered at (350°F) = (176°C) for 45-60 Minutes.

Ready To Bake

Finished Product

How To Make Mashed Potatoes

How To Freeze The Mashed Potatoes

  1. If you would like to freeze the mashed potatoes for another day, cover the unbaked mashed potatoes with foil and place them in your freezer.
  2. When ready to serve the frozen mashed potatoes remove them from your freezer 2-3 days before and let them thaw in your refrigerator.
  3. Bake covered in a preheated oven (350°F) = (176°C) degrees for 45-60 minutes.
5 from 1 vote
How To Make Mashed Potatoes
Paula’s Mashed Potatoes (you can freeze these)
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 
Course: Side Dish
Cuisine: American
Servings: 6 people
Author: Linda Loosli
Ingredients
  • 6-7 medium potatoes 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
Instructions
  1. Gather all of your ingredients. Wash and peel the potatoes and cut them into cubes. Preheat oven to (350°F) = (176°C).

  2. Boil the potato cubes until tender as tested with a fork. Drain.

  3. 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!

  4. Grease a casserole dish with cooking spray. Scoop the potato mixture into the dish.

  5. Dab the potatoes with more butter and some seasoned salt. Bake covered in a preheated oven (350°F) = (176°C) degrees for 45-60 minutes.

Instructions – Freezing Mashed Potatoes
  1. If you would like to freeze the mashed potatoes for another day, cover the unbaked mashed potatoes with foil and place them in your freezer.

  2. When ready to serve the frozen mashed potatoes remove them from your freezer 2-3 days before and let them thaw in your refrigerator.

  3. Bake covered in a preheated oven (350°F) = (176°C) degrees for 45-60 minutes.

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What potatoes are best to use when making mashed potatoes?

To be honest, I have tried a variety of potatoes over the years. It kind of depends on what texture and taste you are looking for when making your mashed potatoes. Here is a list of the other potatoes you can use and the outcome you could potentially 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 beautifully red-colored medium-sized potato with smooth, thin skin. Very flavorful flesh.
  • Fingerling potatoes: A small potato in the shape of a finger. They have very thin 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 really, really love the flavor of these mashed potatoes! The combination of butter, cream cheese, sour cream, and salt and pepper is a perfect combination.

If you are interested in adding any additional ingredients or making any substitutes, I would 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 be cooked, I wouldn’t recommend placing them in water for very long. Definitely no longer than a 24-hour period. The potatoes will begin to absorb the water as they sit.

This can cause the potatoes to absorb excess moisture which will create a mushy potato when cooked. If you decide to allow them to sit in water for an extended period of time, you can limit the absorption of water by using ice-cold water and refrain from adding any salt to the water.

Final Word

Please let me know if you decide to make this homemade mashed potatoes recipe! There is 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 it adds is unbelievable!

What I love about this recipe is how truly easy it is to make the best-mashed potatoes. I can’t tell you how many parties or family gatherings I have taken these to. They are always a hit!

They go perfectly with a Thanksgiving turkey or a prime rib steak! Be ready to hand out the recipe. Thank you, Paula! I really hope you and your family enjoy this delicious easy mashed potatoes recipe! Everything tastes better when it’s homemade, right? May God Bless this World, Linda.

10 thoughts on “How To Make Mashed Potatoes

  • November 18, 2022 at 10:02 am
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    5 stars
    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.

    Reply
    • November 18, 2022 at 10:44 am
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      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

      Reply
  • November 18, 2022 at 10:48 am
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    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.

    Reply
    • November 18, 2022 at 2:27 pm
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      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

      Reply
  • November 18, 2022 at 11:51 am
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    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.

    Reply
    • November 18, 2022 at 2:28 pm
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      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

      Reply
  • November 18, 2022 at 12:43 pm
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    I’m glad you enjoyed the potatoes Linda! My granddaughters like them plain without gravy. I’ve got to have my gravy however.

    Reply
    • November 18, 2022 at 2:29 pm
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      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

      Reply
  • November 18, 2022 at 6:21 pm
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    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.

    Reply
    • November 19, 2022 at 8:56 am
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      Hi Sandra, when you cook from scratch you have the option to make them your way! Linda

      Reply

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