The Creamiest Mashed Potatoes

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Here’s how to make the creamiest and fluffiest mashed potatoes ever! It’s such a simple side dish to whip up, so why not sprinkle in a little extra love and care? With Thanksgiving around the corner, if you’re the mashed potato master this year, this recipe’s got your back! These mashed potatoes are super creamy, delightfully fluffy, and seasoned just right. They’re easy to make, but a few tips and tricks will take this favorite side dish to a whole new level.

The Creamiest Mashed Potatoes

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Side Dish
Servings 6


  • 3 pounds Russet or Yukon Gold Potatoes peeled and diced
  • 4 garlic cloves
  • Salt for boiling
  • 1/2 cup unsalted butter melted
  • 1 1/2 cups heavy cream warmed
  • 3 tablespoons cream cheese at room temperature
  • 1 1/2 teaspoons salt or to taste
  • 1/4 to 1/3 cup grated parmesan
  • Chopped parsley or chives for garnish


  • Peel the potatoes and dice them into equal-sized pieces, about 1 inch thick.
  • Place them in a large pot and cover with cold water, about 1 inch above the potatoes.
  • Add 4 garlic cloves and about 2 teaspoons of salt to the water.
  • Bring the pot to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 15 minutes.
  • Drain the water and return the potatoes and garlic to the pot to allow any excess water to evaporate from the residual heat. Then transfer them to a large mixing bowl.
  • While the potatoes are still hot, mash them along with the garlic until smooth and fluffy, using a potato masher, stand mixer, or hand beater.
  • Gradually add the melted unsalted butter and mix well.
  • Next, add the warm heavy cream, cream cheese, salt to taste, and grated parmesan. Mix until smooth and creamy.
  • Taste and adjust the salt according to your preference. If you prefer thicker mashed potatoes, use less heavy cream; for a creamier texture, add more heavy cream.
  • Serve warm, garnished with chopped parsley or chives.


  • I used about 1 1/2 teaspoons of salt. If you’re using salted butter instead of unsalted, reduce the added salt accordingly.
  • Larger potato cubes may take up to 20 minutes to cook fully, while smaller cubes, like the ones I used, only need about 15 minutes. Adjust cooking time accordingly.

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