Creamy, flavorful and absolutely delicious these Creamy Mashed Potatoes are a delish side dish for the holidays, weekdays, or just because! You will fall in love with this easy recipe.
I love a good mashed potato recipe, these Creamy Mashed Potatoes are right at the top of my list of my favorites. They are easy, tasty, and absolutely wonderful.
They are one of our go-to side dish recipes for holidays or dinner because they are so versatile that they work pretty much whenever I get a craving for any kind of potato.
The one thing we do a little different with these potatoes than we do with some of our other ones is that we use Red Potatoes! Normally we would use Russet, but the reds are made for this recipe.
I like to switch things around every now and again and go against the norms. I’m sure there are a lot of people out there that use red potatoes for mashed potatoes, but this is different for us and how I grew up.
But once I started making these Creamy Mashed Potatoes using red potatoes, we have never looked back. Easy, peasy, simple, delicious, and absolutely perfect.
I am not being biased, I am just telling the truth. This is a great easy recipe and one that will surely become a menu staple once you give them a try.
Some of our other favorite potato recipes we have on our site include: Slow Cooker Mashed Potatoes, Parmesan Smashed Potatoes and Rosemary Roasted Fingerling Potatoes.
WHY THIS RECIPE WORKS:
- Very minimal and easy-to-find ingredients help this recipe together.
- You can double this to serve a larger crowd.
- They store well for later consumption.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Red potatoes
Garlic
Chicken stock
Cream cheese
Unsalted butter
Kosher salt
Pepper
Parsley for garnish, optional
HOW TO MAKE CREAMY MASHED POTATOES:
- You can choose to peel the potatoes or leave the skins on. While cutting the potatoes, place them in a large stockpot filled halfway with cold water. You want to try and cut the potatoes uniformly as possible so they all cook at the same rate. Once all the potatoes are cut and placed in the water, drain the water and fill the pot again until there are 2 inches of cold water above the potatoes.
- Place the garlic cloves in the pot. Place the pot on the stove, covered, over medium-high heat. Bring to a boil and boil for 15-20 minutes, stirring occasionally until the potatoes are very soft and fork-tender.
- Drain the potatoes and place them back in the pot. Add the stock, cream cheese, butter, salt, and pepper.
- Mash with a potato masher, mash the potatoes with the other ingredients until smooth or to the consistency you prefer. Add more chicken stock if you like a thinner mashed potato.
- Taste and adjust seasoning if necessary. Serve immediately.
DO I HAVE TO PEEL MY POTATOES?
Absolutely not, we give you the option in the directions to peel or not to peel. Some people like the skins, it gives the potatoes a more rustic flavor and look all while remaining creamy.
Once cooked the skins should be quite soft and they will blend in with the potatoes and other ingredients themselves. Also leaving the skins on gives a great nutrient boost.
WHAT KIND OF POTATOES SHOULD I USE?
For this recipe we used red potatoes, we choose those because we really like the flavor that it gives with the other ingredients. Do not use baby red potatoes they are too small.
You can essentially use any of your favorite potatoes, others that we have used are Yukon Gold and Russet, but for this recipe, we have always stuck with Red.
HOW TO STORE:
This Creamy Mashed Potato Recipe can be stored in an airtight container in the refrigerator for up to 3 days.
These can also be frozen, place the leftover cooled potatoes in a freezer-safe container and place them in the freezer. They should keep for up to 2 months.
Let defrost in the refrigerator overnight. Reheat on the stove by adding a little more chicken stock or milk, or in the microwave until heated through.
TIPS AND TRICKS:
- We like red potatoes for this but you can use your favorite depending on your flavor preference or what you have on hand.
- These can be peeled or unpeeled.
- Make sure to mash them well, these are creamy. We use a potato masher but you can also use an immersion blender to get them really creamy.
- Double this batch to make more for a larger crowd.
- These can be frozen, see my tips above.
If you want that fun, easy, and tasty side dish that goes great for holidays, or pretty much any day then you need these Creamy Mashed Potatoes!
If you like this recipe you might also like:
If you’ve tried these CREAMY MASHED POTATOES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Creamy Mashed Potatoes
Ingredients
- 2 pounds red potatoes scrubbed clean or peeled, medium dice
- 6 cloves garlic skins removed
- ½ cup chicken stock
- 4 ounces cream cheese softened
- 6 tablespoons unsalted butter
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Fresh chopped parsley for garnish optional
Instructions
- You can choose to peel the potatoes or leave the skins on. While cutting the potatoes, place them in a large stockpot filled halfway with cold water. You want to try and cut the potatoes uniformly as possible so they all cook at the same rate. Once all the potatoes are cut and placed in the water, drain the water and fill the pot again until there are 2 inches of cold water above the potatoes.
- Place the garlic cloves in the pot. Place the pot on the stove, covered, over medium-high heat. Bring to a boil and boil for 15-20 minutes, stirring occasionally until the potatoes are very soft and fork-tender.
- Drain the potatoes and place them back in the pot. Add the stock, cream cheese, butter, salt, and pepper.
- Mash with a potato masher, mash the potatoes with the other ingredients until smooth or to the consistency you prefer. Add more chicken stock if you like a thinner mashed potato.
- Taste and adjust seasoning if necessary. Serve immediately.
Notes
- We like red potatoes for this but you can use your favorite depending on your flavor preference or what you have on hand.
- These can be peeled or unpeeled.
- Make sure to mash them well, these are creamy. We use a potato masher but you can also use an immersion blender to get them really creamy.
- Double this batch tomake more for a larger crowd.
- These can be frozen, see my tips above.
Nutrition
Comments & Reviews
Dale says
looks great, I will def make my mashed potatoes this way next time!!
claudia @whats cookin italian cuisine says
Looks delicious Dana Good looking site!
Dana DeVolk says
Yay! Let me know how they turn out! (C:
Dana DeVolk says
Thank you!!