The Best Mashed Potatoes recipe comes together with boiled potatoes, cream cheese, sour cream, butter, and milk! Making homemade mashed potatoes is so easy and the rich and fluffy consistency makes it fantastic for make-ahead mashed potatoes! I teach you all the tips to make a creamy mashed potatoes recipe like a pro.
In a large pot, boil peeled and halved potatoes in 1 1/2 quarts of water for 25 minutes or until fork-tender.
Drain and reserve the water. Add the cream cheese, butter, and sour cream directly into the pot of potatoes. Cover the pot with a lid and allow the potatoes to steam until the butter melts (5 minutes.)
Using a hand mixer beat the potatoes for 5 minutes until no chunks of the potatoes remain.
Mix in the salt, milk, and reserved water. Continue to beat until well blended.
Serve immediately or keep warm over low heat until serving.
Make-Ahead: and keep stored in the refrigerator for up to 4 days. Reheat in a 350°F oven for 30-45 minutes.
To Freeze Mashed Potatoes: spread in a disposable 13x9 pan and cool. Cover and freezer for up to 6 months. Bake frozen a pre-heated 350°F for up to 1 hour.
To Bring to a Potluck: Transfer prepared mashed potatoes into a slow cooker and keep warm for 2 hours if hot or keep over low setting if cold.
Instant Pot Mashed Potatoes cook in as quick as 6-12 minutes! See my Instant Pot Instructions!