Best 14 Creamy Dreamy Mashed Potatoes Recipes

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The epitome of comfort food, creamy dreamy mashed potatoes are the perfect side dish for any hearty meal. Whether you prefer them fluffy or smooth, with or without skins, there's a mashed potato recipe out there for everyone. With just a few simple ingredients and a little bit of time, you can create a delicious and indulgent side dish that will be the hit of your next dinner party.

Here are our top 14 tried and tested recipes!

CREAMY MASHED POTATOES



Creamy Mashed Potatoes image

I love potatoes, mashed ones especially. This company-worthy version is a superb accompaniment to the beef roast I serve at our holiday meal. Cream cheese adds richness while garlic delivers distinctive flavor. -Lise Thomson, Cut Bank, Montana

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6-8 servings.

Number Of Ingredients 9

5 pounds medium potatoes, peeled and cubed
3 garlic cloves, peeled
3 ounces cream cheese, softened
1/2 cup 2% milk
2 tablespoons butter
1 to 1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup chopped green onions, optional
1/8 teaspoon paprika, optional

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , Place potatoes and garlic in a large bowl. Add cream cheese, milk, butter, salt and pepper; beat until smooth. , Transfer potato mixture to a large serving bowl. Sprinkle with onions and paprika if desired.

Nutrition Facts : Calories 238 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 368mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.

CREAMY MASHED POTATOES RECIPE



Creamy Mashed Potatoes Recipe image

These creamy mashed potatoes are shockingly good! Velvety and holiday worthy mashed potatoes.

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 40m

Number Of Ingredients 5

4 lbs (12 medium) russet potatoes, peeled
1 1/4 cups hot milk ((use 1 to 1/4 cups) we used whole milk)
16 Tbsp unsalted butter (2 sticks) (at room temperature (not melted))
1 1/2 tsp salt (or to taste (we used sea salt))
1 Tbsp fresh parsley or chives (finely chopped for garnish (optional))

Steps:

  • Peel potatoes and rinse in cold water (cut potatoes in half if very large). If you want the smoothest potatoes possible, remove the little knots from the potatoes with a small spoon or the tip of a potatoes peeler. Place potatoes in a large pot (5 Qt+) and cover potatoes with cold water. Bring to a boil and cook partially covered until easily pierced with a knife (boil 20-25 min depending on the size of your potatoes; mine took 22 min).
  • Drain well and transfer to the bowl of your stand mixer. Grab the whisk attachment and mash potatoes lightly by hand to break them up. Fit mixer with whisk attachment and start on low speed 30 sec then increase to medium and slowly drizzle in 1 to 1 1/4 cups of the HOT milk to reach your desired texture.
  • With mixer on, add softened butter 1 Tbsp at a time, waiting a few seconds between each addition. Potatoes will be whipped and fluffy. Finally add 1 1/2 tsp salt, or add to taste.

Nutrition Facts : Calories 401 kcal, Carbohydrate 42 g, Protein 6 g, Fat 23 g, SaturatedFat 15 g, Cholesterol 64 mg, Sodium 468 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CREAMY-DREAMY MASHED POTATOES



Creamy-Dreamy Mashed Potatoes image

Make and share this Creamy-Dreamy Mashed Potatoes recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

2 lbs russet potatoes
3/4-1 cup mayonnaise, not salad dressing (Hellman's is good)
1/2 cup grated parmesan cheese
1/3 cup red onion, chopped fine
salt and pepper (to taste)

Steps:

  • In a pot, boil the potatoes with just enough water to cover the potatoes.
  • Cover the pot.
  • Simmer until fork-tender; (don't over boil until mushy, just until the fork pierces the potato all the way through); drain.
  • In a bowl, mash the potatoes; add in the mayo, Parmesan cheese, chopped onion, salt and pepper to taste;mix well until fluffy and creamy.
  • Note: for garlic lovers, roasted garlic may be added to the mashed potatoes.

CREAMY MASHED POTATOES



Creamy Mashed Potatoes image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h15m

Yield 10 servings

Number Of Ingredients 6

5 pounds russet or Yukon gold potatoes
1 1/2 sticks (12 tablespoons) butter, plus more for topping
One 8-ounce package cream cheese, softened
1/2 to 3/4 cup half-and-half
1/2 to 1 teaspoon seasoned salt, such as Lawry's
1/2 to 1 teaspoon freshly ground black pepper

Steps:

  • Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until the potatoes are cooked through, 30 to 35 minutes. (When they're cooked through a fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.)
  • Preheat the oven to 350 degrees F.
  • Drain the potatoes thoroughly in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients.
  • Turn off the heat and add the butter, cream cheese and about 1/2 cup of half-and-half. Mash, mash, mash! Next, add about 1/2 teaspoon seasoning salt and 1/2 teaspoon black pepper. Stir well, and then taste and add more half-and-half, seasoning salt and pepper if needed.
  • Transfer the potatoes to a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place in the oven until the butter is melted and the potatoes are warmed through.

CREAMY MASHED POTATOES



Creamy Mashed Potatoes image

Provided by Ree Drummond : Food Network

Time 55m

Yield 12 servings

Number Of Ingredients 7

5 pounds Yukon gold or russet potatoes
1 1/2 sticks softened butter, plus more for baking
1 1/2 (8-ounce) packages cream cheese, softened
1/2 cup half-and-half
1/2 cup cream
Salt and freshly ground black pepper
Milk, if needed, for thinning

Steps:

  • Preheat the oven to 350 degrees F.
  • Peel the potatoes and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.
  • Drain the potatoes, and then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
  • Add the butter, cream cheese, half-and-half, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper, to taste.
  • Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.

CREAMY GARLIC-PARMESAN MASHED POTATOES



Creamy Garlic-Parmesan Mashed Potatoes image

Tired of plain mashed potatoes? Why not try adding something new?

Provided by CNM CATERING

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 50m

Yield 10

Number Of Ingredients 8

5 pounds potatoes, peeled and quartered
¼ cup butter
6 cloves garlic, minced
2 cups 2% milk
1 cup freshly grated Parmesan cheese
¼ cup chopped fresh parsley
1 teaspoon sea salt
½ teaspoon ground black pepper

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes.
  • While potatoes are cooking, melt butter over medium-low heat in a small saucepan. Add garlic and saute until soft, about 5 minutes.
  • Drain potatoes and return to the pot. Add garlic-butter mixture, milk, Parmesan cheese, parsley, sea salt, and pepper; mash until smooth.

Nutrition Facts : Calories 277.8 calories, Carbohydrate 43 g, Cholesterol 23.1 mg, Fat 8.1 g, Fiber 5.1 g, Protein 9.5 g, SaturatedFat 5 g, Sodium 365.8 mg, Sugar 4.2 g

CREAMIEST MASHED POTATOES RECIPE BY TASTY



Creamiest Mashed Potatoes Recipe by Tasty image

Here's what you need: yukon gold potato, kosher salt, unsalted butter, heavy cream, fresh rosemary, garlic, butter, freshly ground black pepper, chive, gravy

Provided by Betsy Carter

Categories     Sides

Yield 4 servings

Number Of Ingredients 10

4 lb yukon gold potato
2 teaspoons kosher salt, plus more to taste
½ cup unsalted butter, 1 stick, melted
1 cup heavy cream
2 sprigs fresh rosemary
1 head garlic, crushed
butter, for serving
freshly ground black pepper, to taste
chive, finely chopped, for serving
gravy, for serving

Steps:

  • On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to prevent discoloration.
  • Dice the potatoes into 1-inch (2-cm) cubes.
  • Add the potatoes to a large pot of cold water, along with the salt. Bring to a soft boil over high heat, then reduce the heat to low and simmer for about 12 minutes, until the potatoes are fork-tender.
  • Drain the potatoes in a colander, then return to the pot. Increase the heat to medium-high and stir the potatoes around for 2-3 minutes to evaporate any excess moisture.
  • Transfer the potatoes to a large bowl and mash with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
  • Add the melted butter and stir to incorporate, then season with salt to taste.
  • In a small saucepan, combine the heavy cream, rosemary, and garlic. Bring to a simmer over low heat, let simmer for a few minutes, then remove the pot from the heat and strain through a fine mesh sieve.
  • Gradually add the cream mixture to the potatoes, a little at a time, stirring until fully incorporated.
  • Top with a pat of butter, freshly ground black pepper, and a sprinkle with chives, or gravy, if desired.
  • Serve warm.
  • Enjoy!

Nutrition Facts : Calories 810 calories, Carbohydrate 92 grams, Fat 49 grams, Fiber 8 grams, Protein 10 grams, Sugar 6 grams

RICH & CREAMY MASHED POTATOES



Rich & Creamy Mashed Potatoes image

It's a cinch to jazz up instant mashed potatoes with sour cream and cream cheese, then cook and serve them from a slow cooker. For a special touch, sprinkle this creamy mashed potatoes recipe with chopped fresh chives, canned french-fried onions or fresh grated Parmesan cheese. -Donna Bardocz, Howell, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 2h15m

Yield 10 servings.

Number Of Ingredients 9

3-3/4 cups boiling water
1-1/2 cups 2% milk
1 package (8 ounces) cream cheese, softened
1/2 cup butter, cubed
1/2 cup sour cream
4 cups mashed potato flakes
1 teaspoon garlic salt
1/4 teaspoon pepper
Minced fresh parsley, optional

Steps:

  • In a greased 4-qt. slow cooker, whisk the boiling water, milk, cream cheese, butter and sour cream until smooth. Stir in the potato flakes, garlic salt and pepper. Cover and cook on low until heated through, 2-3 hours. Sprinkle with parsley if desired.

Nutrition Facts : Calories 299 calories, Fat 20g fat (13g saturated fat), Cholesterol 60mg cholesterol, Sodium 390mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

ULTRA CREAMY MASHED POTATOES



Ultra Creamy Mashed Potatoes image

Mashed potatoes are one of those "staple" recipes you must have, and this version won't let you down. Cooking the potatoes in chicken broth makes them rich and super flavorful. {Campbell's}

Provided by Alley Barbie

Categories     Low Protein

Time 35m

Yield 6 , 6 serving(s)

Number Of Ingredients 6

3 1/2 cups Swanson chicken broth (Regular, Natural Goodness or Certified Organic)
5 large potatoes, cut into 1-inch pieces (about 7 1/2 cups)
1/2 cup light cream
2 tablespoons butter
generous dash ground black pepper
1 (14 1/2 ounce) can campbell's turkey gravy

Steps:

  • Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
  • Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth.
  • Mash the potatoes with 1/4 cup broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency. Serve with the gravy.
  • Ultimate Mashed Potatoes: Stir 1/2 cup sour cream, 3 slices bacon, cooked and crumbled (reserve some for garnish), and 1/4 cup chopped fresh chives into the hot mashed potatoes. Sprinkle with the reserved bacon.

CREAMY MASHED POTATOES



Creamy Mashed Potatoes image

Using a potato variety that's high in starch, like Yukon gold, will give you fluffier mashed potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 4

6 pounds Yukon gold potatoes, halved
2 cups heavy cream, warmed
8 ounces (2 sticks) unsalted butter
Coarse salt and freshly ground pepper

Steps:

  • Place potatoes in a medium pot; cover with water, and season with salt. Bring to a boil; reduce heat, and simmer until tender, about 20 minutes. Drain, and let cool slightly. Peel potatoes, and pass through a ricer. Return potatoes to pot.
  • Add cream and butter, and cook over medium heat until warmed through. Season with salt and pepper, and stir to combine. Serve warm.

CREAMY MASHED POTATOES



Creamy mashed potatoes image

This decadent mashed potato uses clever substitutions to reduce fat and calories but maintain a rich creaminess

Provided by Angela Nilsen

Categories     Side dish

Time 25m

Number Of Ingredients 4

1½ kg floury potato, such as King Edward or Maris Piper, cut into even chunks
125ml semi-skimmed milk
1 tbsp butter
4 tbsp crème fraîche

Steps:

  • Bring a large saucepan of water to the boil. Add the potatoes and boil for about 15 mins or until tender. Transfer to a colander and drain well, then return to the pan and set over a very low heat for 2 mins to dry completely.
  • Heat the milk and butter in a small pan, then pour over the potatoes. Remove from the heat, then mash potatoes using an electric hand whisk or potato masher. Tip in the créme fraîche and beat with a wooden spoon until smooth and creamy. Season with pepper and a pinch of salt.

Nutrition Facts : Calories 225 calories, Fat 4.1 grams fat, SaturatedFat 2.4 grams saturated fat, Carbohydrate 40.5 grams carbohydrates, Sugar 2.3 grams sugar, Fiber 3.3 grams fiber, Protein 6.3 grams protein, Sodium 0.1 milligram of sodium

CREAMY MASHED POTATOES II



Creamy Mashed Potatoes II image

Creamy mashed potatoes with ranch seasoning in them. Grandma Jan's Thanksgiving dinner mashed potatoes. For a variation, try sprinkling your favorite shredded cheese over the top before baking.

Provided by AMANDA43

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h

Yield 10

Number Of Ingredients 5

8 large potatoes, peeled and cubed
4 ounces cream cheese
⅓ cup butter
8 ounces sour cream
½ (1 ounce) package dry Ranch-style dressing mix

Steps:

  • Preheat the oven to 350 degrees F ( 175 degrees C).
  • Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until potatoes are tender, about 10 minutes. Drain water, and add cream cheese, butter, sour cream and ranch dressing mix. Mash until creamy using a potato masher or electric mixer. Spread evenly in a large baking dish.
  • Bake for 30 minutes in the preheated oven, until the top is golden brown.

Nutrition Facts : Calories 373.3 calories, Carbohydrate 53.5 g, Cholesterol 38.7 mg, Fat 15.1 g, Fiber 6.5 g, Protein 7.6 g, SaturatedFat 9.4 g, Sodium 204.9 mg, Sugar 2.4 g

CREAMY AND DECADENT MASHED POTATOES RECIPE BY TASTY



Creamy And Decadent Mashed Potatoes Recipe by Tasty image

Here's what you need: russet potato, bay leaves, garlic, fresh rosemary, fresh thyme, heavy cream, whole milk, unsalted butter, kosher salt, freshly ground black pepper

Provided by Pierce Abernathy

Categories     Sides

Yield 10 servings

Number Of Ingredients 10

5 lb russet potato, peeled and cut into large chunks
2 bay leaves
2 cloves garlic, peeled and smashed
2 sprigs fresh rosemary
2 sprigs fresh thyme, plus more for garnish
3 cups heavy cream
3 cups whole milk
4 tablespoons unsalted butter, cubed
kosher salt, to taste
freshly ground black pepper, to taste

Steps:

  • Add the potatoes, bay leaves, garlic, rosemary, and thyme to a large pot. Pour in the cream and milk, bring to a simmer over medium heat, and cook until the potatoes are fork-tender, about 20 minutes.
  • Drain the potatoes, reserving the cooking liquid, and discard the herbs and garlic. Press the potatoes through a potato ricer into a large bowl.
  • Add about 1½ cups of the reserved cooking liquid to the potatoes and stir until creamy. Add the butter, salt, and pepper, and stir to incorporate.
  • Garnish with thyme leaves, if desired.
  • Note: You can save any extra cooking liquid and use it to rehydrate leftover mashed potatoes the next day.
  • Enjoy!

Nutrition Facts : Calories 529 calories, Carbohydrate 51 grams, Fat 37 grams, Fiber 4 grams, Protein 9 grams, Sugar 8 grams

ULTRA-CREAMY MASHED POTATOES



Ultra-Creamy Mashed Potatoes image

Unpeeled potatoes absorb less moisture when boiled, and the ricer will catch the skins-great news for lazy cooks everywhere.

Provided by Andy Baraghani

Categories     Bon Appétit     Side     Thanksgiving     Potato     Butter     Milk/Cream     Garlic     Rosemary

Yield 8 servings

Number Of Ingredients 10

4 pounds medium Yukon Gold potatoes, scrubbed
4 teaspoons kosher salt, plus more
1 1/2 cups whole milk
1/2 cup heavy cream
1 head of garlic, halved crosswise
3 sprigs rosemary
1 cup (2 sticks) unsalted butter, room temperature, cut into pieces
Freshly ground black pepper
Special Equipment
A potato ricer or food mill fitted with fine disk

Steps:

  • Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil. Reduce heat and simmer until potatoes are very tender but not crumbly, 30-35 minutes. Drain, briefly rinse with cool water to remove any excess starch, and return potatoes to warm pot (off heat) to dry while you heat the milk mixture.
  • Warm milk, cream, garlic, and rosemary sprigs in a small saucepan over medium until fragrant, about 5 minutes. Remove pan from heat.
  • Pass hot potatoes through ricer or food mill into a large bowl (cold potatoes will become gummy). Add butter and 4 tsp. salt and stir until butter is completely incorporated. Strain warm milk mixture through a fine-mesh sieve into a large measuring glass. Pour into potatoes 1/2-cupful at a time, stirring after each addition until liquid is fully incorporated and mixture is smooth before adding more.
  • Serve mashed potatoes topped with a few grinds of pepper.
  • Do Ahead
  • Mashed potatoes can be made 1 day ahead. Cover and chill. Reheat over medium, stirring often and adding 1/4 cup milk or stock to thin out if needed.

Tips:

  • For the creamiest mashed potatoes, use a combination of russet and Yukon Gold potatoes.
  • Peel and cut the potatoes into even-sized pieces to ensure even cooking.
  • Boil the potatoes in salted water until they are tender and easily pierced with a fork.
  • Drain the potatoes and return them to the pot over low heat to dry out any excess moisture.
  • Mash the potatoes until smooth, then add the butter, milk, sour cream, and seasonings.
  • For extra creamy mashed potatoes, use a hand mixer or food processor to whip them until light and fluffy.
  • Garnish the mashed potatoes with chopped fresh herbs, grated Parmesan cheese, or crumbled bacon.

Conclusion:

These creamy dreamy mashed potatoes are the perfect side dish for any occasion. They are simple to make and can be easily customized to your liking. Whether you like them plain or loaded with toppings, these mashed potatoes are sure to be a hit. So next time you're looking for a delicious and comforting side dish, give this recipe a try.

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