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–+ servings

Best Creamy Mashed Potatoes

5 from 5 votes
Ultra-creamy mashed potatoes boiled in a mixture of heavy cream and water, then mashed with butter and cream cheese for the smoothest, richest texture.
Finished mashed potatoes in pot, creamy and smooth
Servings: 4 servings
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients 

  • 1 1/2 lb. (700g) Potatoes
  • Half cup Heavy Cream
  • 1 cup Water
  • 1 tsp. Salt
  • 1 tbsp. Butter
  • 1 tbsp. Cream Cheese
  • Freshly Ground Black Pepper
  • C hopped fresh chives, for garnish

Instructions

  • Place peeled, chopped potatoes into a pot.
  • Combine the heavy cream, water, potatoes, salt and butter in a large saucepan set over medium heat.
  • Bring just to a boil, reduce heat to low, and simmer for 15-25 minutes, or until the potatoes are fork-tender.
  • Drain extra liquid only if there’s too much and mash the potatoes while still hot.
  • Add some of the creamy cooking liquid to reach desired consistency.
  • Stir in tablespoon of cream cheese to make the mashed potatoes extra creamy and smooth. Stir until smooth and fluffy, use a spatula to fold and smooth out the mashed potatoes.
  • Season to taste and serve topped with butter and chives.
  • Enjoy

Nutrition

Calories: 300kcal

Notes

  • Yukon Gold or Russet potatoes work best for fluffy mash.
    Add garlic, Parmesan, herbs, or sour cream for extra flavor.
    Store leftovers up to 3 days; reheat with a splash of cream.
    • Course Potato Recipes, Sides
    Finished mashed potatoes in pot, creamy and smooth
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