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.
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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.
Want to make this process even faster? Prep the potatoes ahead of time! You can even freeze them months in advance for the ultimate prep. Related: Freezing Mashed Potatoes and Freezing Potatoes.
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. If you need something lower in carbs or you don’t eat potatoes, check out this Easy Carrot Mash.
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.
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 meal prep. 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.
More Easy Side Dishes You’ll Love
- Whole30 Potatoes – Skillet Fried Potatoes
- Sage Sausage Stuffing
- Baked Cauliflower Patties
- Gluten-Free Scalloped Potatoes
- Crispy Oven-Roasted Butternut Squash
- Crispy Fried Onions
- Roasting Frozen Vegetables
Fluffy Mashed Potatoes {Mashed Potatoes With Cream Cheese}
Ingredients
- 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
Instructions
- 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.
Notes
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The best potatoes I’ve ever made! Maybe a little more work than traditional mashed potatoes but so worth it!
I’m so glad you loved them, Sarah! I agree, they’re a few extra minutes of work but soooo worth it once you take the first bite.
These were delish ! Served with roast and fresh green beans . I will say , i always soak my potatoes (especially red in cold water overnite) before boiling . It soaks ALOT of starch out . Drain , refill with cold water and boil . Really does make a difference .
You’re so right; the soak can make a huge difference. ESPECIALLY if you’re making homemade fries!
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!!!