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Creamy Mashed Potatoes

Rich and buttery creamy mashed potatoes are whipped until smooth and fluffy with cream cheese and heavy cream! A favorite side dish recipe for any meal and a must-make for Thanksgiving.

Other potato side dishes we love include cheesy potatoes, cheesy scalloped potatoes and garlic mashed red potatoes!

mashed potatoes in white bowl with butter
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Best Homemade Mashed Potatoes

Creamy mashed potatoes have to be one of my favorite side dish, alongside twice baked potatoes. I always order them as a side at restaurants. Yes, I even did this at a pizza joint last week and I’m so glad I did because they were amazing.

I still remember helping my grandma make them for Sunday dinner as a little girl. I soon became her best “masher.” She would always ask me how many potatoes we should cook and I’d tell her the whole bag of course. ;)

This recipe tastes amazing topped with lots of homemade gravy or melted cheese, bacon and green onions. Seriously, the perfect comfort food and Thanksgiving side dish.

mashing potatoes in pot

Best Potatoes to Use

I typically buy russet potatoes or Yukon golds. They are starchy and help to make the consistency creamy and fluffy. Other varieties of potatoes are a bit more difficult to mash, which could interfere with the smooth texture.

I like to buy about 5 pounds in order to make this recipe. It makes enough to serve about 8 people. If you’re cooking for a larger crowd, you can double it!

The Secret to Creamy Mashed Potatoes

My grandma taught me the art of good mashed potatoes. That of course involves lots of butter and cream. Yes cream! I also add in a little cream cheese which makes them extra creamy.

  • Starchier varieties of potatoes make the consistency extra creamy. Russets or yukon golds work best.
  • Butter, heavy cream and cream cheese are a must when making this dish. This isn’t a recipe to try and lighten up…the full fat ingredients are part of what gives it that creamy texture.
  • Use an electric hand mixer instead of a potato masher. It makes a huge difference in texture! Just make sure not to over mix or they’ll taste gluey. You can add 1-2 additional Tablespoons heavy cream as you go if needed.

How to Make Creamy Mashed Potatoes

mixing mashed potatoes in pot
  • Boil water. Bring a large pot of water to a boil.
  • Cook potatoes. Peel and dice potatoes. Place potatoes in pot for about 20-30 minutes. Once fork tender, drain and add back to pot.
  • Add butter and cream. Add butter, cream cheese, heavy cream, salt and pepper to pot and mash. Salt and pepper to taste.
  • Serve and enjoy! Serve plain, with gravy or melted cheese and bacon on top.


These creamy mashed potatoes taste great on their own, but you can’t go wrong adding any toppings either. You can even make leftover mashed potato pancakes with what you don’t eat!

mashed potatoes in bowl

Favorites to Serve With

This delicious side dish tastes amazing served alongside meats, vegetables, salads…you name it. Below are a few of my favorites!

5 star review

“Creamy, buttery and so good! This is my go to mashed potatoes recipe! Everyone loves it!”

– Pam
best mashed potatoes

Try these other potato recipe favorites! Loaded baked potato casserole, crispy smashed potatoes and the best way to use leftovers these potato pancakes!

More Potato Side Dish Recipes

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mashed potatoes in white bowl with butter

Creamy Mashed Potatoes

5 from 13 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Smooth, fluffy and creamy mashed potatoes that take just 30 minutes to make! My all time favorite side dish recipe and a must-make for Thanksgiving.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8


  • 1 Tablespoon Kosher salt , for boiling water
  • 5 pounds potatoes , peeled, washed and cut into 2-inch pieces
  • 1 stick salted butter (1/2 cup)
  • 4 ounces cream cheese , or sour cream
  • ¼ cup heavy cream
  • ½ teaspoon Kosher salt
  • ¼ teaspoon pepper


  • Fill a large pot of water and bring water to a boil with 1 Tablespoon salt. While the water is coming to a boil, peel and wash the potatoes. Dice into 2 inch pieces.
  • Place potatoes in the pan and cook for 15 minutes, or until a fork inserts easily. Drain and place back in pan. Let steam evaporate.
  • Add butter, cream cheese, heavy cream, salt and pepper. Mash with a potato masher. If you want them extra creamy, use an electric mixer. Add a Tablespoon or two more heavy creamy if you’d like them even creamier. You can also add more salt and pepper to taste.
  • Serve while warm. Enjoy plain, with gravy or melted cheese on top.


Note: I like to set out the milk, butter and cream cheese to come to room temperature before getting started. 
Electric Mixer: Be careful not to over mix or else they’ll taste gluey. I usually mix mine for about 10 seconds.
Gravy: I love to add this homemade gravy on top. For Thanksgiving, a turkey gravy also tastes delicious. 


Calories: 339kcal | Carbohydrates: 36g | Protein: 8g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 56mg | Sodium: 613mg | Potassium: 1195mg | Fiber: 7g | Vitamin A: 655IU | Vitamin C: 32.3mg | Calcium: 107mg | Iron: 9.2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Side Dish
Cuisine: American

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