The Creamiest Mashed Potatoes

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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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