Easy mashed potatoes are the Thanksgiving side I will fight you for. Potatoes, real butter, a little cream cheese, warm milk, salt and pepper. That's the whole list, and they're done in about 30 minutes.
A little cream cheese makes them extra creamy, with no garlic and no extra steps. Just the fluffy, buttery classic that goes with literally everything on your plate.
Mashed potatoes are my one non-negotiable at Thanksgiving. Gravy on top, obviously.
Things to Know Before Making Easy Mashed Potatoes
- Just a handful of ingredients - potatoes, butter, cream cheese, milk, salt and pepper, plus chives on top. You probably have most of it already.
- Let them steam dry. After draining, give the potatoes a minute or two in the hot pot. Drier potatoes soak up way more butter and milk.
- Warm the milk first. Cold milk cools the potatoes down and makes them gummy. Soften the cream cheese too so it mashes right in. A quick zap in the microwave is all it takes.
- Mash by hand. A blender or food processor turns them into glue. A potato masher keeps them fluffy.
- This batch serves 8. That's plenty for a holiday crowd, so use your biggest pot.
Hosting this year? You'll also love my Easy Candied Sweet Potatoes and this Slow Cooker Creamed Corn.
Ingredients You'll Need
- Potatoes - Yukon Golds are my pick for the creamiest, most buttery mash. Russets work too and make them a little lighter. Try to buy potatoes that are about the same size so they cut into even cubes.
- Butter - salted or unsalted both work. If you use salted, taste before you add the full teaspoon of salt.
- Cream cheese - let it soften on the counter so it mashes in smoothly.
- Milk - warm it before it goes in. Start with ½ cup and add more until they're as creamy as you like. Heavy cream or half and half make them even richer.
- Salt - you need some for the cooking water too, so don't skip it. Salted water is what makes the potatoes taste seasoned all the way through.
- Black pepper
- Fresh chives - chopped, for topping.
How to Make Easy Mashed Potatoes
Step 1: Boil the potatoes
Peel the potatoes and cut them into even cubes. Bring a big pot of salted water to a boil, add the potatoes and cook for 15 to 20 minutes, until a fork slides right in.
Step 2: Drain and steam dry
Drain the potatoes well, then put them right back in the warm pot. Let them sit for a minute or two so the extra steam cooks off.
Step 3: Mash with the butter and cream cheese
Mash the potatoes while they're hot, then stir in the butter and softened cream cheese until melted and smooth.
Step 4: Add the milk and season
Pour in ½ cup of the warm milk a little at a time, adding more as needed until they're smooth and creamy. Season with salt and pepper, top with chopped chives and serve.
Substitutions and Variations
- Garlic mashed potatoes: stir in a few cloves of roasted garlic with the butter.
- Loaded: top with shredded cheddar, crumbled bacon and green onions.
- Herby: fold in chopped parsley or dill right before serving.
- Extra tangy: add a scoop of sour cream with the milk.
What to Serve With Mashed Potatoes
These go with every holiday main: roast turkey, glazed ham, pot roast or a juicy roast chicken. And obviously, a big pour of turkey gravy on top. On a regular weeknight they're perfect with meatloaf, pork chops or crockpot chicken. For the rest of your holiday table, try my Crockpot Creamy Mac and Cheese, these Sweet Potato Bites or the full list of 25 Easy Thanksgiving Sides.
Storage and Freezing
- Fridge: keep leftovers in an airtight container for up to 4 days.
- Make ahead: make them up to 2 days early. Reheat on the stove over low heat or in the microwave, stirring in a splash of milk.
- Freezer: freeze for up to 1 month. Thaw in the fridge overnight and reheat with a little extra milk and butter.
FAQs
Why are my mashed potatoes gluey?
They got overworked. Too much mashing, or using a blender or mixer, breaks down the starch. Mash by hand and stop as soon as they're smooth.
Can I use heavy cream instead of milk?
Yes. Heavy cream or half and half both work and make them even richer.
Do I have to peel the potatoes?
For smooth, classic mashed potatoes, yes. If you like them rustic, leave some of the skins on Yukon Golds.
How many potatoes do I need for a crowd?
Plan on about half a pound of potatoes per person. This recipe uses 3 pounds and serves about 8 as part of a holiday spread, so double it for a bigger crowd.
Easy Mashed Potatoes with Butter and Cream
These easy mashed potatoes are buttery, fluffy and extra creamy thanks to a little cream cheese. Just a handful of ingredients and about 30 minutes.
Ingredients
- 3 pounds Yukon Gold potatoes peeled and cut into even cubes
- ½ cup butter
- ½ to ¾ cup milk warmed
- 4 ounces cream cheese softened
- 1 teaspoon salt plus more for the cooking water
- ½ teaspoon black pepper
- chopped fresh chives for topping
Instructions
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Fill a large pot with water, salt it well and bring it to a boil.
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Add the potato cubes and cook for 15 to 20 minutes, until a fork slides right in.
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Drain the potatoes, put them back in the warm pot and let them sit for 1 to 2 minutes so the extra steam cooks off.
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Mash the hot potatoes with the butter and softened cream cheese.
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Pour in ½ cup of the warm milk a little at a time, adding more as needed until the potatoes are smooth and creamy.
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Season with salt and pepper, top with chopped chives and serve warm.
Recipe Notes
Yukon Golds give you the creamiest, most buttery mash. Russets work too and make them lighter and fluffier.
Use a hand masher, not a blender or food processor, or they'll turn gluey.
For an even richer mash, use warm heavy cream or half-and-half in place of the milk.
Make them up to 2 days ahead and reheat with a splash of milk.
Leftovers keep in the fridge for 4 days or in the freezer for 1 month.
Cook time depends on your stove and how big your potato cubes are, so start checking at 15 minutes. They may need up to 20.
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