This mashed potatoes recipe is ideal for Thanksgiving or a simple family weeknight meal. These potatoes are fluffy, creamy, and rich—made with sour cream and cream cheese for extra body and flavor. Tips for reheating are included.
Mashed potatoes are a classic comfort food and a versatile side for many main dishes. Whether you want to impress guests at Thanksgiving or make an easy side for a busy weeknight, these tips and ingredients will help you get consistently delicious results.
The Best Mashed Potatoes Ingredients
Start with quality ingredients to make truly excellent mashed potatoes.
- Potatoes: Yukon Gold potatoes are used here instead of russets. Yukon Golds provide a naturally buttery flavor and creamy texture that makes the mashed potatoes especially delicious.
- Cream cheese – softened cream cheese adds richness and smoothness.
- Butter – use real unsalted butter for the best taste and texture.
- Sour cream – pairs with cream cheese to boost creaminess and tang.
- Milk – warm the milk if you like, and add gradually until you reach the desired consistency.
- Seasonings – kosher salt, black pepper, and garlic powder; adjust to taste.
- Garlic – whole cloves cooked with the potatoes add gentle garlic flavor.
- Chicken broth – an easy upgrade: cook the potatoes in chicken broth instead of water for extra depth of flavor.
How to reheat mashed potatoes
Making mashed potatoes ahead saves time and frees up kitchen space for holiday meals. Reheated mashed potatoes hold up well in the slow cooker, microwave, stovetop, or oven. Choose the method that works best for your timing and equipment. Tips for each method are below.
- Slow cooker: Place potatoes in a slow cooker on low, add a tablespoon of butter and a splash of milk or cream, stir, and heat for 2–3 hours, stirring every 30 minutes. Once they reach 165°F, switch to warm to hold until serving.
- Microwave: Transfer potatoes to a microwave-safe dish, cover, and heat at 50% power for one minute. Stir and continue heating in 30-second intervals at 50% power until hot. Add milk if needed to loosen the texture.
- Stovetop: Warm potatoes in a pot over low to medium-low heat, stirring frequently to prevent sticking. Add milk or cream and a tablespoon of butter as needed for smoothness.
- Oven: Place potatoes in an oven-safe dish, cover with foil, and heat at 350°F for 20–30 minutes, stirring once halfway through for even warming.
Mashed Potato Tips and Tricks
Mashing technique
Use a potato masher or ricer for the best texture. A stand mixer can work, but overmixing with a mixer can make potatoes gluey; mashing by hand gives the lightest, fluffiest results.
Yes. Mashed potatoes can be made 2–3 days ahead and reheated successfully using the microwave, slow cooker, stovetop, or oven.
Yes. Cool completely, then store in a freezer-safe container or airtight bag for one to two months.
These mashed potatoes are a perfect complement to roast turkey at Thanksgiving or any hearty main.
Dinner Ideas with Mashed potatoes
Mashed potatoes pair with many dinners beyond Thanksgiving. Here are a few recipe ideas that work wonderfully with this side:
Alice Springs Chicken {Outback Steakhouse Copycat}
One Pan Chicken with Apple Cider Sauce
Air Fryer Parmesan Crusted Chicken
This recipe yields enough potatoes to feed a crowd. Serve with a rich gravy—turkey or chicken stock and drippings both work well when thickened with butter and flour.
If you make these mashed potatoes or any of my recipes, please leave a comment and let me know how they turned out. I love hearing from readers!
The Best Mashed Potatoes
Ingredients
- 5 lbs Yukon Gold potatoes – washed, peeled, and cut into 2-inch chunks
- Chicken broth or water to cover the potatoes
- 8 ounces cream cheese, softened
- 8 ounces butter, unsalted
- 1/2 cup sour cream
- 1/4 – 1/2 cup milk
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 cloves garlic, peeled
- 1/2 tsp garlic powder
Instructions
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In a large stockpot, add the potato chunks and 4 peeled garlic cloves. Cover with chicken broth or water, bring to a boil, and cook 20–30 minutes or until potatoes are fork-tender. Drain.
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Return the potatoes and garlic to the pot. Add butter, cream cheese, sour cream, salt, pepper, and garlic powder. Mash with a potato masher or ricer until most lumps are gone and the potatoes are fluffy.
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Add up to 1/2 cup milk and continue mashing until smooth and airy. Add more milk if you prefer a looser texture.
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Taste and adjust seasoning with additional salt and pepper as needed.
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Serve warm with gravy if desired.
Recipe from
CenterCutCook
