The Best Creamy Mashed Potatoes
There's nothing complicated about this mashed potatoes recipe. They have incredible flavor and extra creamy thanks to a few key ingredients. These are truly the best mashed potatoes that you will ever have!
Ingredients
- 5 pounds russet potatoes, washed, peeled & chopped
- ½ cup unsalted butter, softened to room temperature
- 1 cup full-fat sour cream
- 4 ounces block-style cream cheese, softened to room temperature
- ¼ cup heavy cream
- ¼ cup grated sweet onion, about ½ medium onion
- 2 Tablespoons dried parsley
- ¾ teaspoon white pepper
- 1 and ½ teaspoon salt
Instructions
- Place the potatoes in a large pot or dutch oven and cover them completely with water. Bring to a boil over medium-high heat, then reduce heat and simmer for 20 minutes or until the potatoes are tender. The best way to check is to poke with a fork, the potato should break apart easily.
- Add the potatoes and butter to a large bowl of a stand mixer. With the whisk attachment, beat on low speed and increase to high speed until the potatoes are completely mashed— scraping down the sides and bottom as needed.
- Add in the remaining ingredients and beat on high until smooth and creamy, about 3-5 minutes.
- Place the mashed potatoes in a serving dish and garnish with parsley, if desired.
Notes
- Make Ahead Instructions: This recipe can be made up to 3 days in advance. When ready to eat, heat in the microwave or in the oven until warm.
- Potatoes: Any type of potato works in this recipe. I prefer to use russet potatoes.
- Sour Cream: For best results, use full-fat sour cream.
- Cream Cheese: For best results, use block-style cream cheese.
Tried this recipe?Let us know how it was!