These Creamy Mashed Potatoes are made with simple ingredients for a smooth, creamy texture and plenty of buttery flavor. Russet potatoes, cream cheese, butter, and heavy cream come together to make the best mashed potatoes for anyone who loves classic comfort food.

Close-up of creamy mashed potatoes topped with a pat of melting butter and parsley flakes in a green pot, with a wooden spoon. — *From-Scratch Creamy Mashed Potatoes Recipe.*

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Whether you’re serving a cozy family dinner or planning your Thanksgiving menu, they’re the perfect side dish.

Why You’ll Love These Creamy Mashed Potatoes

Rich and creamy. Butter, cream cheese, and heavy cream give these potatoes a creamy texture and rich flavor.
Smooth without overmixing. A potato ricer breaks down the cooked potatoes, so you only need to gently stir everything together.
Warm and ready to serve. Warming the heavy cream before adding it helps keep the potatoes hot while everything comes together.

The Players for Creamy Mashed Potatoes

Ingredients:

Potatoes – I use russet potatoes for their fluffy texture, but Yukon Golds are another great option for a naturally buttery flavor. Peel and cut the potatoes into large, evenly sized chunks so they cook evenly.
Cream Cheese – Adds richness and a little tang. Bring the cream cheese to room temperature so it softens and blends easily to make the creamiest mashed potatoes.
Butter – You can use salted or unsalted butter. I typically use salted butter because that’s what I prefer to keep in my fridge, but be sure to taste the potatoes before adding your final seasoning.
Heavy Cream – Gives the potatoes an extra-rich, creamy consistency. You can substitute whole milk for a lighter result. Warm either one before adding to the hot potatoes, and pour it in gradually until the potatoes reach your desired texture.
Garlic – I use garlic powder for an easy flavor boost. If you prefer fresh garlic, add a few peeled garlic cloves to the boiling water with the potatoes, then drain and rice them together.
Salt and Pepper – Season with kosher salt and black pepper to taste. Start with a little, then adjust after the butter, cream cheese, and cream are fully incorporated.

Tools:

Potato Ricer – I can’t stress to you enough how important this kitchen tool is in getting the creamiest, lump-free potatoes ever! Also, it’s so much easier on your hands than a regular masher.
Pot – I use this pot to boil the potatoes, then add the butter and cream cheese and rice the drained potatoes right back into it. Choose one roomy enough to hold all 5 pounds of potatoes with enough water to cover them.
Vegetable Peeler – Makes quick work of peeling the potatoes before cutting them into chunks.
Colander – Helps drain the cooked potatoes thoroughly before running them through the ricer.

Close-up of mashed potato swirls with pools of melted butter and scattered parsley flakes in a green pot. — *Serve warm with a little extra butter and a sprinkle of parsley, if desired.*

How to Make Creamy Mashed Potatoes

Prepare and Boil the Potatoes

Peel the potatoes and cut them into large chunks of similar size. Place them in a large pot and add enough cold water to cover them by about ½ inch. Salt the water.

Peeled russet potatoes cut into large chunks in a green pot. — *Peel the potatoes and cut them into large, evenly sized chunks so they cook at the same rate.*

Potato chunks covered with water in a green pot on the stovetop. — *Peel the potatoes and cut them into large, evenly sized chunks so they cook at the same rate.*

Bring to a boil over medium-high heat, then reduce the heat as needed to maintain a gentle boil. Cook potatoes for 25–30 minutes, or until fork tender. A fork should slide easily through the center.

A stainless steel potato ricer held above a pot of potatoes on the stove. — *Have your potato ricer ready to create the smoothest, lump-free mashed potatoes. My favorite kitchen tool!*

Drain the Potatoes and Warm the Cream

Drain the potatoes thoroughly and let them steam briefly so excess water can evaporate.

Steaming cooked potato chunks draining in a white colander. — *Drain the potatoes thoroughly and let them steam briefly to release excess moisture.*

Pour the heavy cream into a microwave-safe measuring cup and microwave for about 30 seconds, or until warm.

Rice the Potatoes

Return the empty pot to the stove over low heat and add the cream cheese and butter. Working in batches, pass the hot potatoes through a potato ricer directly into the pot.

A stick of butter and a block of cream cheese beginning to melt in the bottom of a pot. — *Return the empty pot to very low heat and add the butter and softened cream cheese.*

Cooked potato chunks in a potato ricer held above butter and cream cheese in a pot. — *Return the empty pot to very low heat and add the butter and softened cream cheese.*

If you don’t have a ricer, return the potatoes to the pot and use a potato masher to gently mash them with the butter and cream cheese.

Stir, Season, and Serve

Gently stir until the butter and cream cheese are incorporated. Add the garlic powder and ½ cup of warm heavy cream, then gradually add more cream until you reach your desired consistency.

A spoon resting in partially mixed riced potatoes with butter and cream cheese. — *The riced potatoes literally melt when you stir them with minimal effort!*

Heavy cream being poured from a glass measuring cup into the potato mixture. — *The riced potatoes literally melt when you stir them with minimal effort!*

Season with salt and black pepper to taste, then remove from the heat. Avoid overmixing. Serve warm with an extra pat of butter, if desired.

A black pepper grinder held above potatoes with cream and garlic seasoning. — *Season with freshly ground black pepper to taste.*

A small yellow bowl of salt held above potatoes topped with garlic seasoning and black pepper. — *Season with freshly ground black pepper to taste.*

Storage and Reheating Instructions

To Store:

Transfer leftover mashed potatoes to a shallow airtight container and refrigerate within 2 hours of cooking. Store in the refrigerator for 3–4 days.

To Reheat:

The potatoes will thicken as they cool, so add a splash of heavy cream or whole milk when reheating to help bring back their creamy texture.

Stovetop: Place the potatoes in a saucepan over medium-low heat. Add a splash of cream or milk and stir gently and frequently until heated through.
Microwave: Place a portion in a microwave-safe bowl and cover loosely. Heat in 1-minute intervals, stirring between each, until evenly heated.
Oven: Spread the potatoes in an oven-safe baking dish, stir in a little cream or milk, and cover with foil. Reheat at 350°F until hot throughout. The time will depend on the amount of potatoes and the depth of your dish.

For any method, reheat the potatoes to an internal temperature of 165°F.

To Freeze:

The fat from the butter, cream cheese, and heavy cream helps these mashed potatoes retain their creamy texture when frozen, though the consistency may change slightly after thawing.

Store the cooled mashed potatoes in freezer-safe airtight containers or bags for up to 2 months for best quality. Thaw overnight in the refrigerator, then reheat gently, stirring in a little warm cream or milk as needed.

Overhead view of mashed potatoes topped with butter and parsley in a green pot, surrounded by kitchen towels with a wooden spoon across the rim. — *These creamy mashed potatoes are the perfect side dish for family dinners or your Thanksgiving table.*

Frequently Asked Questions

What are the best potatoes for mashed potatoes?

I use russets for their fluffy texture, but Yukon Gold potatoes are another great choice for a naturally buttery flavor and a slightly denser consistency.

Why are my mashed potatoes gluey?

Overmixing releases starch and can lead to gluey potatoes. Avoid a food processor, and use a ricer or hand masher instead. Gently stir in the remaining ingredients just until combined.

How many pounds of potatoes do I need per person?

Allow about ½ pound of raw potatoes per person for a generous serving. This recipe makes approximately 10–12 side-dish servings, depending on portion size.

Can I make these mashed potatoes ahead of time?

Yes! Make them up to 2 days ahead and refrigerate as directed above. When reheating, add a splash of milk or cream to loosen the consistency and heat to 165°F throughout.

Overhead view of creamy mashed potatoes with a serving spoon on the stovetop. — *Easy and Fluffy Mashed Potatoes.*

What to Serve with Creamy Mashed Potatoes

Serve these potatoes with Classic Meatloaf or Salisbury Steak and plenty of gravy. They’re also a delicious addition to your holiday table alongside roast turkey and your favorite vegetables.

Finish with fresh herbs, if desired, and find the full measurements and instructions in the recipe card below.

Pin it for Later!

If you end up making these creamy mashed potatoes, leave me a comment. I’d love to chat with you!

Pinterest graphic showing mashed potatoes topped with butter and parsley in a green pot, with text reading “Fluffy & Buttery Mashed Potatoes” and “Homemade Comfort Food!” — *Save these creamy, buttery mashed potatoes for your next family dinner or holiday gathering!*

More Comfort Food Favorites

If you’re craving more cozy, satisfying meals, try these comfort food favorites next!

Close-up of creamy mashed potato swirls topped with pools of melted butter and parsley flakes in a green pot, with a wooden spoon at the top.

The Best Creamy Mashed Potatoes Recipe

These creamy mashed potatoes combine russet potatoes, butter, cream cheese, and heavy cream for a smooth texture and rich, buttery flavor. An easy, comforting side dish for family dinners or your Thanksgiving table!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Total Time 55

Course Side Dish

Servings 10 servings

Ingredients

5 pounds russet potatoes, peeled and cut into large, evenly sized chunks
8 ounces cream cheese, softened 1 whole block
1/2 cup butter, softened 1 stick
1/2-1 cup heavy cream, warmed
2 tsp garlic powder
salt and black pepper, to taste

Instructions

Place the potatoes in a large pot and add enough cold water to cover them by about ½ inch. Salt the water.
Bring to a boil over medium-high heat, then reduce the heat as needed to maintain a gentle boil. Cook for 25–30 minutes, or until fork-tender.
Drain thoroughly and let the potatoes steam briefly so excess water can evaporate.
Pour the heavy cream into a microwave-safe measuring cup. Microwave for about 30 seconds, or until warm.
Return the empty pot to the stove over low heat and add the cream cheese and butter. Working in batches, pass the hot potatoes through a potato ricer directly into the pot.
Gently stir until the butter and cream cheese are incorporated. Add the garlic powder and ½ cup of warm heavy cream. Gradually add more cream as needed to reach your desired consistency.
Season with salt and black pepper to taste. Remove from the heat and serve warm.

Notes

Without a ricer: Use a potato masher to gently mash the drained potatoes with the butter and cream cheese, then stir in the warm cream and seasonings.

Servings: Makes 10 generous or 12 smaller side-dish servings.

Storage and Reheating Instructions

To Store: Refrigerate in shallow airtight containers within 2 hours of cooking. Keep for 3–4 days.

To Reheat: Add a splash of milk or cream and reheat on the stovetop, in the microwave, or covered in a 350°F oven until the potatoes reach 165°F.

To Freeze: Freeze in airtight containers or freezer bags for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating. Texture may change slightly.

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The Best Creamy Mashed Potatoes Recipe

Why You’ll Love These Creamy Mashed Potatoes