The Creamiest Mashed Potatoes
Posted on September 11, 2025
The Creamiest Mashed Potatoes
- 3 pounds Russet or Yukon Gold Potatoes (peeled and cubed)
- 4 garlic cloves
- Salt (for boiling)
- 1/2 cup unsalted butter (melted)
- 1 1/2 cups heavy cream (warmed)
- 3 tablespoons cream cheese (at room temperature)
- 1 1/2 teaspoons salt (or to taste)
- 1/4 to 1/3 cup grated Parmesan cheese
- Chopped parsley or chives (for garnish)
- Peel the potatoes and cut them into equal pieces, about 1 inch thick.
- Place them in a large pot and cover them with cold water, about 1 inch above the potatoes.
- Add 4 garlic cloves and about 2 teaspoons of salt to the water.
- Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes cook until they’re fork-tender, about 15 minutes.
- Drain the water and return the potatoes and garlic to the pot to let any excess water evaporate from the heat. Then, transfer them to a large mixing bowl.
- While the potatoes are still hot, mash them along with the garlic until they’re fluffy using a potato masher, stand mixer, or hand beater.
- Gradually add the melted unsalted butter and mix well.
- Next, pour in the warm heavy cream, add the cream cheese, salt to taste, and grated Parmesan cheese.
- Mix everything together, taste, and adjust the salt according to your preference. If you prefer thicker mashed potatoes, add less heavy cream. For a creamier texture, add more heavy cream.
- Enjoy your mashed potatoes warm!
- I used about 1 1/2 teaspoons of salt. If you’re using salted butter instead of unsalted butter, use less salt.
- If you cut your potatoes into larger pieces, they may take up to 20 minutes to cook fully. Smaller cubes like mine will cook in about 15 minutes.
