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–+ servings

Creamy Mashed Potatoes Recipe

These creamy mashed potatoes are rich, buttery, and perfectly smooth—made with real butter, cream cheese, and parmesan for a velvety texture that melts in your mouth. The perfect side dish for Thanksgiving, Christmas, or any cozy dinner, this easy mashed potato recipe is always a crowd-pleaser and can be made ahead for stress-free entertaining.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 6 people

Equipment

  • 1 large pot
  • 1 Small pot
  • knife
  • Peeler
  • Grater
  • Chopping board
  • Ricer or potato masher
  • Large spoon

Ingredients
  

  • 3 lbs potatoes peeled and chopped into large chunks
  • ½ cup butter 1 stick
  • 4 oz cream cheese ½ block
  • ½ cup grated parmesan
  • 1 cup milk
  • ½ cup heavy cream
  • 1 tsp salt plus extra for seasoning the water
  • 1 tsp chicken bouillon base or 1 cube
  • ¼ tsp black pepper

To Garnish:

  • 2 tbsp melted butter
  • Fresh chopped parsley
  • Extra grated parmesan

Instructions
 

Cook the Potatoes

  • Add chopped potatoes to a large pot and cover with cold, salted water. Bring to a boil, then reduce to a gentle simmer. Cook until the potatoes are fork-tender (about 15 minutes). Drain well and let them rest for a few minutes so steam can escape this helps prevent watery mashed potatoes.

Make the Cream Sauce

  • In a small saucepan over low heat, melt together the butter, cream cheese, milk, and heavy cream. Stir until smooth, then add the chicken bouillon, salt, and black pepper.

Mash the Potatoes

  • Return the potatoes to the pot. Use a ricer for the fluffiest, creamiest texture, or a masher if you prefer a bit more texture. Mash halfway, then pour in half of the warm cream mixture. Continue mashing, then add the remaining cream mixture and grated parmesan. Stir until fully combined and smooth.

Garnish and Serve

  • Transfer the mashed potatoes to a serving bowl. Drizzle with melted butter, sprinkle with parsley and extra parmesan, and serve warm.

Notes

Best potatoes: Yukon Golds or Russets give the perfect texture.
Make ahead: Prepare up to 1 day in advance and reheat with a splash of milk or cream.
No ricer? Use a standard masher—just mash gently to keep them light.
Flavor twist: Try my Roasted Garlic Mashed Potato Recipe for a rich, garlicky variation.
Keyword best mashed potatoes recipe, creamy mashed potatoes, easy mashed potatoes, fluffy mashed potatoes, holiday side dish, Thanksgiving potatoes
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