Print

Ultimate Ultra-Creamy Mashed Potatoes

A generous serving of fluffy, creamy mashed potatoes topped with a pool of melted butter on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple recipe for rich, smooth, and lump-free mashed potatoes using cream cheese and heavy cream for maximum creaminess.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and quartered
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter, cut into pieces
  • 4 ounces cream cheese, softened
  • 1 teaspoon salt, plus more for boiling water
  • 1/2 teaspoon black pepper
  • Pinch of nutmeg (optional)

Instructions

  1. Place the peeled and quartered potatoes in a large pot. Cover them with cold water by about one inch. Add 1 tablespoon of salt to the water.
  2. Bring the water to a boil over high heat. Reduce heat to maintain a steady simmer and cook until the potatoes are completely tender when pierced with a fork, about 15 to 20 minutes.
  3. Drain the potatoes thoroughly in a colander. Let them sit for 5 minutes to allow excess steam to escape. This step helps prevent watery potatoes.
  4. Return the drained potatoes to the hot, empty pot. Place the pot over low heat for 1 minute, shaking gently, to dry them out further. Remove from heat.
  5. In a small saucepan, gently warm the heavy cream and butter until the butter is melted. Do not boil.
  6. Add the softened cream cheese to the potatoes. Mash the potatoes using a potato masher or ricer until mostly smooth.
  7. Gradually pour the warm cream and butter mixture into the potatoes while stirring constantly with a wooden spoon or spatula until just combined and creamy. Avoid overmixing.
  8. Stir in the salt, pepper, and nutmeg, if using. Taste and adjust seasoning as needed. Serve immediately for the best texture.

Notes

  • Use starchy potatoes like Russets or Idaho for the fluffiest results. Waxy potatoes (like Yukon Gold) yield a denser mash.
  • For restaurant-style smoothness, press the cooked potatoes through a potato ricer before adding liquids.
  • If you prefer a garlic flavor, simmer 2 cloves of crushed garlic in the heavy cream mixture before adding it to the potatoes.

Nutrition

Find it online: https://recipesfleet.com/creamy-mashed-potatoes-recipe/