How to make mashed potatoes. Paula, one of my readers from Kansas, shared this recipe and detailed how to make and freeze mashed potatoes! This is the best idea ever- one less thing to do on a Sunday, Thanksgiving, or any other holiday. You can make these creamy, fluffy mashed potatoes ahead of time and freeze the casserole dish. I’m updating this post from November 13, 2022, from a comment. It’s worth repeating: it’s a winner. Thank you again, Paula!
A day or two before you want to bake them for your family, place the baking dish in the refrigerator to thaw. Then, bake as directed in the recipe card.
Ingredients – Mashed Potatoes
- Potatoes (medium-sized): Potatoes are a nightshade vegetable grown for their starchy edible tubers.
- Butter: Helps keep the potatoes from crumbling and prevents water from evaporating, creating moist, soft, and fluffy mashed potatoes.
- Water: Water is used to wash the potatoes before cooking to remove any dirt from their surfaces; it is also used to cook them.
- Cream Cheese: Soft, creamy, mild-tasting cheese made with milk and cream. The perfect cheese for mashed potatoes!
- Sour Cream: Used to add more flavor to the mashed potatoes. It has a 20% fat content. The cream is mixed with lactic acid bacteria, creating that sour taste we love! It also helps to thicken the cream.
- Seasoned Salt (Lawry’s): A tasty and unique blend of salt, spices, and herbs.
- Salt and Black Pepper to taste: Both spices enhance flavor and help bring everything together.
Items You May Need In The Kitchen:
- Potato Peeler
- A Good Knife
- Hand Mixer or Potato Masher
- Mixing Bowl
- Measuring Cups
- Casserole Dish
- 6-Quart Saucepan
How To Make Mashed Potatoes
Instructions
Step One: Gather Ingredients – Wash and Peel Potatoes – Cut into Chunks
Gather all of your ingredients. Wash and peel the potatoes and cut them into chunks. Preheat oven to 350°F (176°C).
Peel and chop the potatoes. If you cut the potatoes too small, the mashed potatoes may become too mushy.
Step Two: Boil Potato Chunks – Drain
On medium-high heat, boil the potato chunks in a large pot until tender. Test with a fork for tenderness.
Drain the potatoes.
Slice the butter and cream cheese.
Step Three: Add Butter, Cream Cheese, Sour Cream, Salt, and Pepper
Add the butter, cream cheese, sour cream, and salt and pepper into a large mixing bowl, or use the saucepan they were cooked in. Beat with an electric mixer until smooth.
You can also use a potato masher to mash the potato chunks if you would like; it just takes longer. Depending on what works best for you, you could also use a food processor or blender to achieve the desired texture.
*Please note: Consider the size of your potatoes when adding the cream cheese and sour cream; you may need more or less. This recipe can be doubled or tripled for bigger crowds!
Step Four: Grease Dish – Scoop Potato Mixture into Pan
Grease a casserole dish, then scoop the mixture into it. Dab Potatoes with Butter and Seasoned Salt. Bake covered at 350°F (176°C) for 45-60 Minutes.
Finished Product
How To Freeze The Mashed Potatoes
- If you would like to freeze the mashed potatoes for later, cover them with foil and place them in your freezer.
- When ready to serve the frozen mashed potatoes, remove them from your freezer 2-3 days before and let them thaw in your refrigerator.
- Bake covered in a preheated oven at 350°F (176°C) for 45-60 minutes or until heated.
Paula’s Mashed Potatoes (you can freeze these)
Ingredients
- 6-7 Medium potatoes were washed, peeled, cut into cubes, and cooked until tender.
- 1/4 cup butter
- 3 ounce package of cream cheese
- 1/2-1 cup of sour cream
- Seasoned salt (Lawry's)
- Salt and pepper to taste
Instructions
- Gather all of your ingredients. Wash and peel the potatoes and cut them into cubes. Preheat oven to 350°F (176°C).
- Boil the potato cubes until tender, as tested with a fork. Drain.
- Add the butter, cream cheese, sour cream, and salt and pepper. Beat with a hand mixer until smooth.*Please note: Consider the size of your potatoes when adding the cream cheese and sour cream; you may need more or less. This recipe can be doubled or tripled for bigger crowds!
- Grease a casserole dish with cooking spray. Scoop the potato mixture into the dish.
- Dab the potatoes with more butter and some seasoned salt. Bake covered in a preheated oven at 350°F (176°C) for 45-60 minutes.
Instructions – Freezing Mashed Potatoes
- If you would like to freeze the mashed potatoes for later, cover them with foil and place them in your freezer.
- When ready to serve the frozen mashed potatoes, remove them from your freezer 2-3 days before and let them thaw in your refrigerator.
- Bake covered in a preheated oven at 350°F (176°C) for 45-60 minutes.
What potatoes are best to use when making mashed potatoes?
I have tried a variety of potatoes over the years. It depends on the texture and taste you want when making your mashed potatoes. Here is a list of other potatoes you can use and the outcomes you could expect.
- Yukon Gold potatoes: A classic delicious potato. Known for its yellow flesh. When cooked, it has a creamy texture and rich, buttery flavor.
- Russet potatoes: A potato commonly used in cooking. It has light brownish skin. When cooked, the flesh is fluffy, moist, and light.
- Red potatoes: A medium-sized, beautifully red potato with smooth, thin skin. It has a very flavorful flesh.
- Fingerling potatoes: Small potatoes shaped like fingers. They have fragile and tender skin. When cooked, they have a very buttery, rich flavor.
Are there any additional ingredients I could add to these mashed potatoes?
I love the flavor of these mashed potatoes! The combination of butter, cream cheese, sour cream, and salt and pepper is perfect.
If you are interested in adding additional ingredients or substitutes, I recommend adding a little garlic or fresh herbs. You could also add a little heavy cream. It would also be fun to garnish the mashed potatoes with green onions! This recipe is pretty versatile!
What pairs well with mashed potatoes?
How long can washed, peeled, and cut potatoes last in water before cooking?
Once the potatoes are ready to cook, I wouldn’t recommend soaking them in water for long. No longer than 2-4 hours. The potatoes will begin to absorb the water as they sit.
This can cause the potatoes to absorb excess moisture, resulting in a mushy texture when cooked. If you decide to allow them to sit in water for an extended period, you can limit water absorption by using ice-cold water and refraining from adding salt.
There’s something so comforting about a big bowl of mashed potatoes on the table. They’re one of those simple dishes that bring the whole family running, whether it’s a busy weeknight supper or a holiday feast. I’ve shared my mashed potato recipe before, but several of you have asked if there’s a way to make them creamy without cream cheese. The answer is yes!
Sometimes we don’t have cream cheese in the fridge, sometimes it’s not in the budget that week, and sometimes we simply want that old-fashioned flavor Grandma used to make. This classic version uses just butter and warm milk, and it turns out rich, smooth, and absolutely delicious. Even better, you can make it with evaporated milk or powdered milk from your food storage, so you’ll always be able to whip up a batch with what’s on your pantry shelves. Let’s get those potatoes boiling!
Classic Butter and Milk Mashed Potatoes
Ingredients
- 3 pounds Yukon Gold or Russet potatoes peeled and cut into 2-inch chunks
- 1 tablespoon salt for the cooking water
- 1/2 cup 1 stick butter
- 1 cup whole milk or half and half warmed
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- Optional: 2 cloves garlic minced or fresh chives for garnish
Instructions
- Place the potatoes in a large pot and cover with cold water by about an inch. Add a tablespoon of salt.
- Bring to a boil over high heat, then reduce to a steady simmer. Cook for 15 to 20 minutes, until a fork slides easily into the potatoes.
- While the potatoes cook, warm the milk and butter together in a small saucepan or in the microwave until the butter melts. If using garlic, add it to the butter and let it gently cook for a minute first.
- Drain the potatoes well and return them to the warm pot. Let them sit for a minute or two so the extra moisture steams off.
- Mash the potatoes with a potato masher or ricer.
- Pour in the warm butter-and-milk mixture a little at a time, stirring until the potatoes are smooth and creamy.
- Season with salt and pepper, taste, and adjust as needed. Top with chives or an extra pat of butter before serving.
Tips for Success
Warm your milk and butter before adding them. Cold dairy cools the potatoes and makes them gluey.
Avoid using a blender or food processor, which overworks the starch and turns potatoes gummy.
Yukon Golds give a naturally buttery, creamy texture, while Russets turn out lighter and fluffier.
Pantry Friendly Swaps
For a food-storage version, you can replace fresh milk with evaporated milk or reconstituted powdered milk. Evaporated milk makes them especially rich. Sour cream or plain Greek yogurt also add a nice tang if you have them on hand, and chicken broth works well for a lighter, dairy-reduced option.
Final Word
Please let me know if you decide to make this homemade mashed potatoes recipe! There is nothing like sinking your teeth into creamy and smooth, delicious classic homemade mashed potatoes! I believe the secret ingredient is cream cheese. It adds such a velvety texture, and the taste is unbelievable!
What I love about this recipe is how easy it is to make the best mashed potatoes. I can’t tell you how many parties or family gatherings I have taken these to. They are always a hit!
They go perfectly with a Thanksgiving turkey or a Christmas prime rib dinner! Be ready to hand out the recipe. Thank you, Paula! I hope you and your family enjoy this delicious, easy mashed potato recipe! Everything tastes better when it’s homemade, right? May God Bless this World, Linda.
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