Need an easy recipe that tastes homemade? These no fuss mashed potatoes are super easy to make and bursting with yummy flavors!
It’s hard to beat mashed potatoes.
And at the risk of tooting my own horn, I have to tell you that every single person who has tried these potatoes has declared them the best they’ve ever had. I can only assume that the main reason for this is that they are pretty much a heart attack in a bowl. Seriously, potatoes don’t get any unhealthier than these, which is why I pretty much only make them at Thanksgiving. But man-oh-man, are they good!
But the truly beautiful thing about them is that they are also quite possibly the easiest dish you will throw together all day (except maybe this 5 ingredient pumpkin pie.) Seriously, if you avoid making homemade mashed potatoes because you think they are just too much work, this is your lucky day my friends. These potatoes are practically effortless.
The key is using Yukon Gold potatoes, which have the BEST flavor and texture for mashed potatoes, and also require NO PEELING!! Just cut into chunks, boil, throw into your Kitchen Aid with your additional ingredients, mash for a few seconds, and you’re done. You can double the recipe, but be warned that it will make enough potatoes to feed a small country.
Best-Ever, No-Fuss Mashed Potatoes Recipe
Ingredients:
Directions:
Step 1: Cut potatoes into chunks, then boil until tender, about 20 minutes.
Step 2: Drain & place in bowl of electric mixer fitted with the wire whisk attachment.
Step 3: Add cream cheese, sour cream, 1/2 cup heavy cream, unsalted butter, and salt & pepper. (Don’t be stingy with the salt & pepper!)
Step 4: Mix for 20-30 seconds until potatoes are mashed but still slightly lumpy. Add more cream if necessary.
Step 5: Transfer to serving bowl and top with chunks of salted butter.
Best Ever No-Fuss Mashed Potatoes
Rich and creamy mashed potatoes that are full of flavor and come together FAST.
Ingredients
- 1 5 lb bag Yukon Gold Potatoes
- 1 8 oz. package cream cheese
- 1 8 oz. carton sour cream
- 1/2-1 cup heavy cream
- 1 stick unsalted butter, softened
- salt & pepper to taste
- 1/2 stick salted butter (cut into 3-4 chunks)
Instructions
Cut potatoes into chunks, then boil until tender, about 20 minutes.
Drain & place in bowl of electric mixer fitted with the wire whisk attachment.
Add cream cheese, sour cream, 1/2 cup heavy cream, unsalted butter, and salt & pepper. (Don't be stingy with the salt & pepper!)
Mix for 20-30 seconds until potatoes are mashed but still slightly lumpy. Add more cream if necessary.
Transfer to serving bowl and top with chunks of salted butter.
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Oh my goodness! Everything is better with cream cheese! Can’t say I’ve ever made mashed potatoes but I grew up eating them! This looks like a great recipe to Try!
Those look and sound delicious! And, seems pretty straightforward to make. These just might make it into our Thanksgiving menu this year… thank you!
Yummy! good article im going to try.
Recipie sounds great !for sure going to follow this one this year!
Can’t wait to try them! Question – you said wire whisk, but you used the paddle. Which tool is best?
Also – have you ever made the day before? Best way to reheat?
Taylor, I can’t speak for Ruth but in my mash potato experience… as long as you add at least a few tablespoons of cream cheese to your potatoes (and this recipe already has that part covered 😉 ) they re-heat deliciously in the microwave or in the oven. The cream cheese some how magically prevents that “left-over potato” taste that they come times get.
My preferred way to reheat is in a covered casserole dish in the oven on about 300-350. Make sure they are covered tightly so they don’t dry out (just add a little cream or milk if they do end up too dry). bake about 30 minutes then stir and bake 20 minutes or so longer or until heated. 🙂
Ashley
Alternatives if you don’t have an electric mixer? These sound divine!
You can use a potato masher & mash them by hand and they will turn out just as delicious–it might just be slightly more effort! 🙂