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Creamy Mashed Potatoes are rich, buttery, and smooth, made right on the stovetop with half-and-half and optional cream cheese for extra richness. This homemade mashed potatoes recipe is delicious with meatloaf, pot roast, or roasted chicken, and it’s a great make-ahead side dish for Thanksgiving, Easter, and Christmas dinners, too!
Table of Contents
- Homemade Creamy Mashed Potatoes
- Why You’ll Love This Recipe
- Creamy Mashed Potatoes Ingredients
- How to Make Mashed Potatoes on the Stove
- Tips for the Best Homemade Mashed Potatoes
- Can You Make Mashed Potatoes Ahead of Time?
- What to Serve with Mashed Potatoes
- More Ways to Make Mashed Potatoes
- Creamy Mashed Potatoes Recipe
- How to Store and Reheat Leftover Mashed Potatoes
Homemade Creamy Mashed Potatoes
There’s something about a big scoop of homemade mashed potatoes with a little butter melting on top. Add some good gravy, and I’m happy!
These are the mashed potatoes I make on the stovetop, with plenty of butter and half-and-half. Sometimes I add cream cheese for a richer, creamier texture, but they’re wonderful without it, too.
And while mashed potatoes are practically a requirement at Thanksgiving in my book, they’re just as good alongside an everyday dinner.
Why You’ll Love This Recipe
- Rich and buttery: These homemade mashed potatoes have a wonderful creamy texture and plenty of buttery flavor.
- Easy to customize: Add cream cheese, use heavy cream, or stir in some Parmesan for extra flavor.
- Simple stovetop method: No special equipment needed, just a pot and a potato masher.
- Great for making ahead: Prepare them in advance and reheat when you’re ready, or keep them warm in a slow cooker.
Creamy Mashed Potatoes Ingredients
Just a handful of familiar ingredients make these delicious mashed potatoes, with a few optional extras if you like!
Butter and half-and-half make these mashed potatoes rich and creamy. Add cream cheese if you like them extra rich!
For exact amounts and complete instructions, see the recipe card below.
Potatoes, Chicken Bouillon Powder, Salt, Butter, Cream Cheese (optional), Half-and-Half, Black Pepper, Garlic Powder (optional), Parmesan Cheese (optional)
How to Make Mashed Potatoes on the Stove
Making creamy mashed potatoes is easy once you know a few little tricks. Read on to see them!
Cook the Potatoes
- Peel the potatoes, if desired, and cut them into evenly sized pieces, about 1½ inches.
- Place them in a large pot and add enough cold water to cover by about an inch. Add the chicken bouillon and salt.
- Bring to a boil, then reduce the heat to maintain a gentle simmer. Cover loosely and cook until the potatoes are fork-tender, about 20–30 minutes.
Drain and Mash
- Drain the potatoes thoroughly in a colander, then return them to the pot.
- Place the pot over low heat for a minute or two, gently mashing to help the excess moisture evaporate.
- Remove from the heat, add the softened butter and cream cheese, if using, and mash until incorporated.
Make Them Creamy
- Gradually stir in the warmed half-and-half until the potatoes reach the consistency you like.
- Add the black pepper, salt, and garlic powder, if using. Stir in Parmesan cheese if desired.
- Taste and adjust the seasonings, then transfer to a serving bowl. Top with a little extra butter, if you like.
Tips for the Best Homemade Mashed Potatoes
- Don’t overcook the potatoes. They should mash easily with a fork, but shouldn’t be falling apart in the water.
- Add the dairy gradually. Different potatoes absorb different amounts of liquid, so add enough to get the consistency you prefer.
- Don’t overmix. A potato masher works well. Avoid using a food processor or blender, which can make mashed potatoes gluey.
Can You Make Mashed Potatoes Ahead of Time?
Yes! These make-ahead mashed potatoes are especially convenient for family gatherings, holiday dinners, or anytime you want to get some of the cooking done early.
Prepare the mashed potatoes 1–2 days ahead and refrigerate promptly in covered, shallow containers or baking dishes.
What to Serve with Mashed Potatoes
I think a good mashed potato recipe belongs in your regular dinner rotation, especially when there’s something with gravy or a delicious sauce to spoon over the top!
These potatoes are delicious with Classic Meatloaf, Slow Cooker Pot Roast, Instant Pot Pork Chops with Mushroom Gravy, or Instant Pot Beef Tips.
They’re also wonderful with Thanksgiving turkey, Christmas ham, or a Sunday roast. Add a vegetable side like Easy Sautéed Green Beans to round out the meal.
More Ways to Make Mashed Potatoes
Prefer another cooking method? I have a couple of other recipes you might enjoy!
Crockpot Mashed Potatoes: Made with butter, milk, and sour cream, these potatoes cook and get mashed right in the slow cooker.
Instant Pot Creamy Mashed Potatoes: A rich, creamy pressure cooker version that doesn’t require boiling a big pot of water.
If you make these easy Creamy Mashed Potatoes, let me know by leaving a comment and a star rating below! 😊
Creamy Mashed Potatoes
Equipment
- Large Stockpot (preferably 8-quart)
Ingredients
To Boil the Potatoes
- 5 pounds Russet or Yukon Gold Potatoes peeled and cut into 1½-inch cubes
- Water enough to cover the potatoes by about 1 inch
- 2 teaspoons Chicken Bouillon Powder
- 1 teaspoon Salt
For the Mashed Potatoes
- 1 cup Butter softened (2 sticks), plus more for topping
- 1 (8-ounce) block Cream Cheese, softened (optional; or use ½ cup Sour Cream)
- ¾ cup Half-and-Half warmed (or Heavy Cream), plus more as needed
- 1 teaspoon Black Pepper (or to taste)
- ½ teaspoon Salt (or to taste)
- 1 teaspoon Garlic Powder, or to taste. (optional)
- ¼ to ½ cup Freshly Grated Parmesan Cheese, optional
Instructions
Prep and Cook the Potatoes
- Peel the potatoes, if desired, and cut them into similar-sized pieces, about 1½-inch cubes.
- Place the potatoes in a large pot. Add enough cold water to cover them by about 1 inch. Stir in the chicken bouillon and 1 teaspoon salt.
- Turn the heat to high and bring the water to a boil (this will take several minutes). Reduce the heat to maintain a gentle simmer. Cover, leaving a small gap for steam to escape.
- Simmer for about 20–30 minutes, or until a fork easily slides into the potatoes without resistance. They should mash easily, but not be mushy.
Drain Potatoes and Reduce Moisture
- Drain the potatoes thoroughly in a large colander, then return them to the pot.
- Set the pot over low heat for about 1–2 minutes, gently mashing the potatoes to help the excess moisture evaporate. Remove from the heat.
Finish the Mashed Potatoes
- Add the softened butter and cream cheese, if using. Mash until incorporated and the potatoes are as smooth as you like.
- Gradually stir in the warmed half-and-half until the potatoes reach your preferred consistency. You may not need all of it, or you may want a little more.
- Stir in the black pepper, ½ teaspoon salt, and garlic powder, if using. Add Parmesan cheese, if desired. Taste and adjust the seasonings as needed.
Serve or Keep Warm
- Stir well and transfer to a serving dish. Top with a little extra butter, if desired.
- To keep warm, transfer the hot mashed potatoes to a lightly greased 6-quart or larger slow cooker. Cover and set to Warm, maintaining a temperature of at least 140°F. Stir occasionally until serving.
Notes
Prepare 1–2 days in advance and refrigerate, covered. If refrigerated in an oven-safe baking dish, remove it from the fridge about 30 minutes before reheating. Otherwise, transfer directly to a greased baking dish. Cover with foil and bake at 350°F until heated to 165°F throughout, about 45–60 minutes or longer if needed. Follow the manufacturer’s temperature-change guidance if using glass or ceramic bakeware. Keeping Warm:
Transfer hot mashed potatoes to a lightly greased 6-quart or larger slow cooker set to Warm. Stir occasionally and keep at 140°F or above until serving. Smaller Batch:
Halve the recipe using 2½ pounds of potatoes and half of the remaining ingredients. Cook until fork-tender.  Nutrition is calculated with the cream cheese included.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Store and Reheat Leftover Mashed Potatoes
Refrigerate: Store leftover mashed potatoes in airtight containers in the refrigerator for up to 3–4 days.
Reheat: Warm gently in a saucepan over low heat, stirring occasionally. Add a little milk, half-and-half, or cream to bring back their creamy texture.
You can also reheat individual portions in the microwave, stirring partway through. Heat leftovers to 165°F throughout.
