Fluffy Mashed Potatoes {Mashed Potatoes With Cream Cheese}
This deliciously Fluffy Mashed Potatoes recipe makes the best make-ahead potato side dish! Creamy and lump-free, these heavenly mashed potatoes with cream cheese will be the star of any meal.
Growing up, I only had ever eaten instant mashed potatoes, and I thought they were the best thing ever. What is it about a basic bowl of a starchy vegetable that can make us feel loved and safe?
My guess is it is the butter. Butter pretty much rules.
On the surface, mashed potatoes seem like they should be one of the simplest side dishes to make. You take potatoes, boil them, and then mash the snot out of them. Top with butter and serve.
Boom, done.
But with just a few tried and true tricks, your mashed potatoes could go from a decent side to straight-up winning the dinner table.
If you’re on the hunt for different kinds of mashed potatoes, you’ll love my Dairy-Free Instant Pot Mashed Potatoes and Wasabi Mashed Potatoes.
Why Are My Mashed Potatoes Gluey?
Potatoes contain starches that are activated by smashing/mashing/blending. Too little mixing and they can taste underwhelming. But too much mixing and you are left with potato glue.
Everyone has tater preferences, but whether you are in the lump or no lump camp, I’ve never heard anyone say “man, I sure love me some mashed spuds that taste like a forkful of glue”
How to Get Lump Free Mashed Potatoes That Aren’t Gluey
The secret to the best mashed potatoes is to find a happy medium with the mixing process, and I accomplish this with a ricer.
What is a Potato Ricer?
A ricer is basically a potato press that works like a giant garlic press. You put cooked spuds in the hopper, push down, and potato “rice” comes out.
It is how many people process their potatoes for homemade gnocchi. It results in a fluffy bowl of spuds that only need limited dressing up, a quick stir, and they’re ready to go.
WHAT INGREDIENTS ARE IN Fluffy MASHED POTATOES?
We’re keeping it super simple with:
- Potatoes! See below for my suggestions on which types to use.
- Cream cheese. Because you’re worth it.
- Butter
- Broth/stock (related: How to Make Chicken Bone Broth, turkey bone broth, and Where to Buy Bone Broth) use veggie broth to make these mashed potatoes vegetarian
- Milk, half-and-half, or cream
WHAT ARE THE BEST POTATOES FOR MAKING MASHED POTATOES?
Here is the truth friends, you should be using a mixture of different kinds of potatoes. Starchy, waxy, and baking spuds all add their own perfect quality to this delectable side dish. I usually use a mix of russets, golds, yellow, and a few red potatoes (those buggers are delicious, but HARD to peel).
If it is in your budget, look for organic potatoes, as their conventionally grown cousins are very high on the Dirty Dozen.
This recipe used half-peeled russet potatoes and half unpeeled yellow potatoes.
Five Tips for The Best Fluffy Mashed Potatoes:
- Use a mixture of different kinds of potatoes. Starchy, waxy, and baking spuds all add their own perfect quality to your side dish. I usually use a mix of russets, golds, and a few red potatoes (those buggers are delicious, but HARD to peel). If it is in your budget, look for organic potatoes, as their conventionally grown cousins are very high on the list of contaminated veg.
- Peel, rinse, and cut your potatoes to a uniform size. I cut a normal-sized potato into 16 pieces. Large chunks will result in longer cooking time, and pieces too small can turn water-logged quickly. I have had this peeler for 14 years, and it has never let me down. Comfy grip, still sharp, and works every time. TWSS.
- Cook the potatoes in cold water without any added salt. Add your spuds to a pot of cold water, and then bring to a boil. Bonus: you can even peel, cut, and place taters in cold water as part of your easy healthy meal prep or holiday prep (related: Thanksgiving Checklist). Keep a lid on the top, and they’ll be ready to cook later in the day without any oxidation (browning).
- Warm the “extras” you’re adding to the spuds ahead of time. Cold butter, cold milk/cream, and cold anything else will react negatively to the nice toasty warm taters you are ricing. Plus, you’ll have to mix everything longer to combine, which will activate the starch and lead to glue. A vicious circle my friends. A vicious circle.
- Use a ricer. But only if you want to make amazing spuds. Proceed with caution, because you will be volun-told to bring mashed potatoes to all future family gatherings.
How to Reheat Fluffy Mashed Potatoes
Place in a covered dish in the oven at 300 degrees for 20-30 minutes. You may need to add a bit more cream/milk/or stock to make sure the texture is to your liking.
PRO TIPS/RECIPE NOTES
- Want to make fluffy mashed potatoes in the Instant Pot? Follow the directions as outlined in my Instant Pot Whole30 Mashed Potatoes.
- Feel free to add in garlic while the potatoes are cooking to take this dish to the next level. Or top with cloves of roasted garlic for an amazing treat. Related: Air Fryer Roasted Garlic Recipe and Instant Pot Roasted Garlic.
More Easy Side Dishes You’ll Love
- Whole30 Potatoes – Skillet Fried Potatoes
- Baked Cauliflower Patties
- Crispy Oven-Roasted Butternut Squash
- Crispy Fried Onions
- Roasting Frozen Vegetables
Looking for a mashed potato recipe where the skin is left on? Check out these awesome Greek Yogurt Mashed Potatoes!
Regardless if you are feeding a crowd, or just have a really big craving for some buttery carbs (and frankly, when are you not?), serving a giant bowl of this deliciously easy mashed potato recipe will be a surefire hit.
Making this recipe or others?
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Fluffy Mashed Potatoes makes the best make-ahead potato side dish! Creamy and lump-free, these mashed potatoes with cream cheese will be the star of any meal.
- 5 lbs potatoes (mixture of gold, russets, and red potatoes are my fav)
- 4 oz cream cheese (softened (half of a brick))
- 8 tbsp butter (1 stick, softened)
- 1 cup chicken stock (warmed + more to taste)
- 1 cup cream or milk (warmed + more to taste)
- Salt and pepper to taste
- Fill one-third of the largest stockpot you own with super cold water.
Peel potatoes and rinse. For larger potatoes: cut in half down the middle the long way. Then cut each oval down the middle (the long way again). Cut each section into fours; each potato should be cut into 16 pieces. Place in the stockpot.
Add enough cold water to cover all the spuds completely. Boil for two minutes, and then reduce to medium-high and cook until the tip of a knife can pierce through one of the potatoes.
Drain the potatoes, and add the softened butter and cream cheese to the bottom of the pot that the potatoes were just in. The butter and cream cheese should start sliding around the bottom and softening/melting.
Using a large spoon, fill your ricer halfway and press the potatoes over the pot. Repeat until all the potatoes have been through the ricer.
- Using a large spatula, fold the potatoes into the butter and cream cheese. Slowly add your chicken stock, cream or milk until the potatoes are the exact consistency you want. Salt and pepper to taste.
Make sure to warm your milk or cream before adding to the potatoes.
If you want to make the potatoes later, cover the potatoes with cold water and store in the fridge until ready.
This recipe used half-peeled russet potatoes and half unpeeled yellow potatoes.
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Oh. My. Gosh. These potatoes are possibly the best thing I’ve ever cooked. I wanted to do them for Thanksgiving, but figured I should test them first. So I tested for some (picky) visiting family a couple weeks earlier, and they were a hit! On Thanksgiving, it was awesome to be able to cook them and keep them warm in the Instant Pot, and at least free up a small amount of space in the kitchen. The only bad thing about these was that we had no leftovers after Thanksgiving dinner! (Sob!)
Awwwww so glad you enjoyed them Sydnie! It is so nice to have them stay warm in the Instant Pot. One less thing on the stove.
YUMMY!!!