Best Ever Mashed Potatoes

Side Dish

Recipe courtesy of Louisiana Kitchen & Culture

Serves 10 - 12

  • 3 pounds russet potatoes, peeled and cut into 1-inch chunks
  • kosher salt
  • 8 cloves garlic, peeled and quartered
  • 1 stick unsalted butter, sliced into tablespoons, plus more to butter baking pan
  • 8 ounce package cream cheese, cubed, at room temperature
  • 1 cup sour cream, at room temperature
  • up to 2/3 cup whole milk, at room temperature
  • salt and pepper, to taste
  • paprika, optional

Best-Ever Mashed Potatoes

Best Ever Mashed Potatoes 

Click image to enlarge


Preheat oven to 350°F.

Place potatoes in a large pot and cover with 2 inches of water. Add a generous pinch of salt and the garlic cloves; bring to a boil over high heat. Reduce heat to medium and cook, partially covered, until the potatoes are very tender. Drain thoroughly, return to the pan, and cook over medium heat until potatoes look floury.

Remove from heat and break up with a potato masher or hand-held electric mixer. Gradually mix in 6 tablespoons butter one tablespoon at a time, then the cream cheese, then the sour cream, until thoroughly combined. Beat in the milk, a few tablespoons at a time, until potatoes are light and fluffy; the mixture may not need all the milk. Taste for salt; add salt and pepper as desired.

Generously butter a 9 x 13-inch baking dish. Spoon potatoes in and smooth top; sprinkle with paprika if desired and dot with remaining 2 tablespoons butter. Bake until potatoes are heated through and top is lightly golden, about 30 minutes. Serve at once.

Note: if you are not planning to serve this with gravy, feel free to stir in chopped green onions or chives, grated sharp cheddar, bacon bits, and other favorite toppings for a stuffed baked potato. May be prepared up to two days in advance and refrigerated; bring to room temperature before baking, and baking time may increase.


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<p>LK&amp;C reader Roseann wrote to say she makes a version of these potatoes and keeps them warm in her crockpot; she says it's her grandchildren's favorite Thanksgiving dish.</p>

Best Regards,

Susan Ford, Publisher

Louisiana Kitchen & Culture

<p>Made these for Thanksgiving and they were a huge hit.&nbsp; Definitely not low fat but perfect for a festive occassion when calories don't count!&nbsp; I used all of the butter suggested, and about 2/3rds of the sour cream and cream cheese, and they were delish.</p>