These creamy mashed potatoes are soft, fluffy, and buttery with plenty of rich, creamy flavor. They’re an easy side dish for weeknight dinners, Sunday roasts, and holidays.

A Classic Side Everyone Loves

There’s a reason mashed potatoes are one of those side dishes we make again and again. They’re creamy, buttery, and go with just about anything, from a quick weeknight dinner to a big holiday meal. And when there’s gravy involved? Even better.

I serve these with everything from roast turkey breast and roast beef to my easy meatloaf and sautéed green beans. They’re simple enough for dinner during the week but absolutely belong on the table for Thanksgiving, Christmas, and Sunday dinner, too.

Recipe Ingredients

This classic version of mashed potatoes is very simple, made with a creamy combo of cream cheese, sour cream, and butter. You’ll love the light flavor of garlic and fresh black pepper.

• Potatoes: I like to use Russet potatoes, peeled and cut into large chunks.
• Cream Cheese: For best results, let your cream cheese soften on the counter until it reaches room temperature.
• Sour Cream: An easy way to add richness to the potatoes without making them heavy or too wet.
• Butter: Don’t skimp on the butter! It truly makes the best mashed potatoes.
• Garlic Powder: No need for mincing or pressing fresh garlic. Dried garlic powder works just fine, and it’s so easy!

How to Make Creamy Mashed Potatoes

This recipe always turns out perfectly! The key is draining the potatoes really well, before returning them to the pot to mash them. The heat in the pot helps dry them and keep them fluffy.

• Cook the potatoes. Place your cubed, peeled potatoes in a large pot. Fill the pot with enough water to cover the potatoes, and add half a tablespoon of salt. Place the pot over high heat, and bring the water to a boil. Then lower the heat, cover, and simmer for about 20 minutes.
• Drain the potatoes. When the potatoes are soft and tender, remove them from the heat and drain them in a colander. Be careful not to burn yourself with the hot water and steam.
• Combine and mash. Put the potatoes back into the pot, and add the cream cheese, sour cream, and butter. Use a potato masher to mash the potatoes until creamy. You can add an additional ounce or two of cream cheese if you want them to be creamier.
• Season and serve. Stir in the garlic powder, salt, and pepper. Taste the mashed potatoes, and adjust the seasonings as needed. Transfer the mashed potatoes to a serving dish, garnish with parsley, and serve warm.

Serving Suggestions

Mashed potatoes go with just about everything, but they’re especially good with roasts, turkey, chicken, and anything with gravy. Here are a few favorites:

• Beef tenderloin: Serve them alongside this roast beef tenderloin with horseradish for a classic holiday or Sunday dinner.
• Roast turkey: You can’t have Thanksgiving without mashed potatoes! Pair them with my juicy whole roast turkey and plenty of gravy.
• Brussels sprouts: Add these slow cooker Parmesan Brussels sprouts for an easy veggie side that works with turkey, chicken, ham, or beef.

How to Store and Reheat Leftovers

• To refrigerate leftovers, pack the mashed potatoes into airtight containers and store them in the fridge for 3 to 4 days. Use the leftovers to make my cheesy mashed potato waffles for breakfast or brunch the next day.
• To freeze, pack the cooled mashed potatoes into freezer bags or airtight containers, and then store in the freezer for up to one month. Thaw overnight in the refrigerator before reheating.
• To reheat, place the potatoes in an ovenproof dish and bake, covered, at 350°F until heated through. You can also microwave the potatoes, stirring frequently, until hot.

More Side Dishes

• Cheesy Zucchini and Squash Casserole
• Scalloped Potatoes
• Soft Parmesan Dinner Rolls
• Steakhouse Creamed Spinach