Easy Creamy Mashed Potato Recipe
You will NEVER make another mashed potato recipe again! This Easy Creamy Mashed Potato Recipe is the BEST on pinterest and the whole world! Simple ingredients that really pack a punch. Bet you can’t guess what the secret ingredient is (hint, it’s what helps this mashed potato recipe be the creamiest!) #mashedpotatorecipe #potatorecipes #thanksgivingsides #thanksgivingrecipes
Check out these other great recipes as well!
We all have that one dish that we’re known for.
You know, the one you have to make EVERY single holiday.
It’s pretty much a given that that dish is yours and yours alone. Every year you make a bit more (because last year there wasn’t enough) and still…every single year you never make enough!
For me…that dish is THIS mashed potato recipe.
My mashed potato recipe is not complicated.
It is SO simple.
The best dishes always are. 😉
They are not low calorie or low fat either (although, you could make it low fat by using low fat dairy products…but why would you do that?).
These potatoes will stick to you like glue…but it will be worth it.
Now…I never really measure anything in this recipe. I make it to taste, and the amounts can vary each time.
This is pretty consistently my recipe for big gatherings though. When I make them for just the 4 of us, obviously all the ingredients are taken down to portions consistent with a family of 4.
Don’t be fooled by the simplicity of this mashed potato recipe. It might have simple ingredients but it packs a big flavor punch.
Let me know if you try it!
Heather’s Famous Mashed Potatoes
Ingredients:
- 5 lb bag of potatoes (I like russet) – peeled, washed, and sliced
- 8 oz cream cheese softened
- 1 stick of butter
- salt & pepper to taste
- milk (amount will vary)
Directions:
- Boil your potatoes in a pot until they are soft
- Drain your potatoes
- While they are draining, throw your butter and cream cheese into the hot pot you just poured the potatoes out of and let it start to get melty as you drain the potatoes
- Put the drained potatoes back in the pot and season liberally with salt and pepper (you can always add more)
- Using a hand held mixer (or your Kitchen Aid stand mixer), mix up your potatoes incorporating the cream cheese and butter as you go.
- Now add milk slowly, a bit at a time until you get to a creamy (but not wet) consistency. This is usually between 2-4 tablespoons. The milk can make or break this dish! So add little bits at a time because you can always add more, but you can’t take any out.
- Taste your potatoes and see if they are flavored well, if not add more salt and/or pepper.
There you have it! Rich, creamy potatoes that everyone will rave over.
You can put this in a crockpot and set it to warm and it will do just fine on your countertop for quite awhile. It stores fairly well too (although I wouldn’t freeze it).
- 5 lb bag of potatoes (I like russet) – peeled, washed, and sliced
- 8 oz cream cheese softened
- 1 stick of butter
- salt & pepper to taste
- milk (amount will vary)
- Boil your potatoes in a pot until they are soft
- Drain your potatoes
- While they are draining, throw your butter and cream cheese into the hot pot you just poured the potatoes out of and let it start to get melty as you drain the potatoes
- Put the drained potatoes back in the pot and season liberally with salt and pepper (you can always add more)
- Using a hand held mixer (I seriously swear by this. I’ve tried mashing, I’ve tried my Kitchen Aid…hand mixer is the way to go), mix up your potatoes incorporating the cream cheese and butter as you go.
- Now add milk slowly, a bit at a time until you get to a creamy (but not wet) consistency. This is usually between 2-4 tablespoons. The milk can make or break this dish! So add little bits at a time because you can always add more, but you can’t take any out.
- Taste your potatoes and see if they are flavored well, if not add more salt and/or pepper.
about how many servings will a 5 pound bag make?
Jena…I brought this exact batch (the one pictured) to my daughter’s preschool this morning for their teacher thanksgiving feast. That’s about 20 teachers most likely? There was still some leftover. Hope that helps!
We have made them this way for several years now. Very yummy and creamy! The Amish use the cream cheese trick and since we are in Amish country we adopted it 😉 I even add a little cream cheese to instant potatoes to help the texture when I am in too much of a hurry to make the real thing.
I didn’t know it was an Amish technique!
I have used cream cheese before but I think it wasn’t enough to get the creaminess that I want. I will definitely try your recipe!
YUMMY! I made this last night for Thanksgiving and it was soooo creamy and delicious!!! I’ve never thought of using cream cheese before and I think I will continue to do so in the future!
Yey!!! I’m so excited my mashed potatoes was part of your Thanksgiving meal! And now it’s YOUR recipe too! Enjoy!
I’m wanting to make this tonight but we’re only a family of 4. I don’t mind leftovers for tomorrow night so should I cut everything in half or would I still use the whole block of cream cheese?
Sorry I am just now seeing this! I am sure you already made this, but really that would be up to you. I LOVE the creaminess that the cream cheese adds, but a whole block might be a bit much. Halving it would work just fine.