Perfect Mashed Potatoes…just in time for Thanksgiving!

Mashed Potatoes Final 1  TODAY is the last day to enter the Calphalon Giveaway! I’m giving away a 3-in-1 immersion blender plus one of their new non-stick bronze-edition 3-qt. pans! Gorgeous. So, don’t miss out on this opportunity! Enter HERE.

Now, today also marks the last day of the Thanksgiving posts. Sad day. BUT, no need to be sad for much longer because next week means dessert…and salad. {You’ll know what I’m talking about if you saw my Instagram photo. Also, if you don’t follow me on Instagram yet, hello? What are you waiting for? Find me @laurenslatest.}

So, lets talk potatoes, or les pommes de terre.

Oui oui!

J’aime les pommes de terre!

Where did that come from?

Side note: I speak a little bit of french. I was put into French Immersion in middle school and was required to take some classes in high school, but since moving to the states and not using it AT ALL, I’ve lost the majority of it. Yippity skippity.

WOW. Let’s get back on track, shall we?

So, potatoes.

They are tasty little devils. Delicious on their own and delightful with gravy. Simple to make when you have the right techniques and right add-ins. I use butter, milk and cream cheese. Yes, cream cheese is my secret. Ever tried mashed potatoes with it? Well, let me tell you, it’s in the life changing category. I’ve never had potatoes quite as creamy and/or tangy. Buttermilk in potatoes is a little too tangy for me and cream and butter together is a little too creamy, especially if you’re going to drown them in gravy. These are the ultimate potatoes, perfect for that gravy slathering with just the right balance of tang and creaminess.

So, lets make some taters!

First, you’ll need some potatoes, salt, pepper, butter, milk and cream cheese. Easy peasy.
Potatoes Ingredients  Peel your potatoes…a great job for those kiddos.
Potatoes peeled  Chop them up into even pieces and toss them into a nice big pot. {I used the Calphalon Contemporary Bronze Edition Nonstick Stock Pot.} Top with cold water and some salt.
Potatoes 2  Add a cover and bring to a boil. Reduce the heat and cook until the potatoes are fork tender, about 20 minutes.
Potatoes lid  Drain and place back into the pot. Toss in the butter, cream cheese, milk, salt and pepper and give it a smash. I used this potato masher. I like small lumps in my potatoes, so only a minute or two of mashing will do the job.
Potatoes masher  Spoon these into a bowl and serve them up with  tasty gravy.
Mashed Potatoes Final 2  Here’s the recap of Thanksgiving Dinner recipes I did that you’re totally gonna want to check out:

1. Sausage Cornbread Stuffing + the Calphalon Giveaway I was talking about before!
2. Roasting the Perfect Turkey–it’s a showstopper.
3. Making Perfect Gravy–basically liquid gold.
4. Warm Asparagus and Brussels Sprouts Salad–complete with bacon, pomegranate arils and toasted almonds
5. Twice Baked Sweet Potatoes with Walnut Streusel– uh-maz-ing.

That’s it! Hope you all have a great weekend! Happy smashing!

Perfect Mashed Potatoes
yield: 6 servings
Print This Recipe Print This Recipe

2 pounds Idaho Potatoes
3 Tablespoons Salted Butter
4 ounces, weight Cream Cheese
1 cup Whole Milk
Salt And Pepper, to taste

Peel potatoes and rinse them. Cut into even sized pieces and place into a large pot. Cover with water and add a dash of salt. Bring to boil, then reduce to simmer. Cook until fork tender, about 20 minutes. Drain completely and place potatoes back into the hot pot. Mash potatoes with butter, cream cheese, milk, salt and pepper until desired consistency has been reached. Serve warm with gravy.

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32 Responses to “Perfect Mashed Potatoes…just in time for Thanksgiving!”

  1. #
    Kathryn — November 18, 2011 at 3:21 pm

    Oh the idea of using cream cheese has never occurred to me! It sounds like it makes for awesome matched potatoes; mine normally seem a bit sad but this definitely perks them up!


  2. #
    Melissa H. From So. Fla. — November 18, 2011 at 4:16 pm

    Awesome! Going to try these this year. I’ve never used cream cheese before, so I’m excited to try.


  3. #
    Jessica — November 18, 2011 at 6:12 pm

    I will take a giant bowl please!


  4. #
    Cassie — November 18, 2011 at 7:10 pm

    Cream cheese is my mother-in-law’s secret (and sometimes she adds sour cream!) These look heavenly!


  5. #
    Bev Weidner — November 18, 2011 at 10:24 pm



  6. #
    Lindsay @ Pinch of Yum — November 18, 2011 at 11:56 pm

    Not going to lie – your blog has been off the hook lately. Seriously. Yum.


  7. #
    Katrina — November 19, 2011 at 12:51 am

    Perfect indeed! These sound awesome.


  8. #
    Christina @ This Woman Cooks! — November 19, 2011 at 1:13 am

    Yes I love cream cheese in mashed potatoes! These look heavenly!


  9. #
    Jessie — November 20, 2011 at 1:53 am

    I love mashed potatoes!!!


  10. #
    CandyW — November 20, 2011 at 2:33 pm

    I just discovere your blog, and oh my, I can see lots of new recipes to try in my future.


  11. #
    Lauren @ What Lauren Likes — November 20, 2011 at 2:39 pm

    Yum! What a great idea! Looks fab :)


  12. #
    Megan H — November 21, 2011 at 1:31 am

    Looks delicious! I made your cornbread stuffing just last week and it was a hit…can’t wait to try this recipe, too! I’ve never considered putting cream cheese into mashed potatoes, but it totally makes sense :). I’m not usually a fan of potatoes (I’ll eat them, but not often) but these I’ll have to try!


  13. #
    Peggy — November 21, 2011 at 1:37 pm

    I received your e-mail about the giveaway and responded but I have been having problems with my e-mail. I can only open it intermittently and then I am not able to respond at this point in time. Just checking to see it you received the response on Saturday. Thank you!


  14. #
    Laurie {Simply Scratch} — November 21, 2011 at 2:54 pm

    I <3 mashed potatoes! They don't even need to be perfectly smooth… but with a dollop of butter or some gravy and I'm in heaven! These look great Lauren!


  15. #
    Sommer@ASpicyPerspective — November 21, 2011 at 3:06 pm

    Absolutely perfect! There’s nothing quite like creamy mashed potatoes!


  16. #
    Jolene ( — November 26, 2011 at 4:20 am

    Ahhh, nothing more comforting than a big bowl of mashed potatoes with butter or gravy.


  17. #
    Tina — March 17, 2012 at 11:30 pm

    I’ve used cream cheese in my mashed potatoes for YEARS! It was my grandmother’s recipe. Love the taste and how super creamy it gets without feeling grainy. My husband won’t eat anyone elses. At least I know I’m not the only one anymore!


  18. #
    Nicole — August 4, 2012 at 6:01 pm

    Love your blog- wonderful recipes! I just got my calphalon copper set, can’t wait to put them to good use!


  19. #
    Judy — October 27, 2012 at 8:24 pm

    A dear friend years ago gave me a hint to making mashed potatoes. She said to warm the milk in the microwave keeps the temp warm. I’ve done it ever since just FYI.


  20. #
    Lintee — November 18, 2012 at 1:09 am

    Thanks Lauren for the delicious recipes of Irish Stew and Mashed Potatoes. Oh yummers. It’s refreshing to have a place to go to for some new ideas. Most appreciated.


  21. #
    Katie Lynn — November 19, 2013 at 10:07 am

    I’ve done this for the past several years. Works great, especially if you make them ahead of time. Usually reheated mashed potatoes are super gross, but with the cream cheese they taste like they were just made! I make mine the night before, stick them in a crock pot and reheat them for dinner. It definitely is one less thing to worry about keeping an eye on, and makes hostessing that much more enjoyable!


  22. #
    Lisa S — November 24, 2013 at 3:48 pm

    This sounds so good but I have one worry…can you taste the cream cheese a lot?


    • Lori — November 11th, 2014 @ 7:27 pm

      The one time I made them, no. They just tasted richer and more yummy!


  23. #
    Chris Montgomery — November 11, 2014 at 5:10 pm

    sour cream and cream cheese with garlic salt on top to lightly brown when you bake it all in the oven…….party potatoes!


  24. #
    Lori — November 11, 2014 at 7:26 pm

    The only thing I would add is to use organic Yukon gold potatoes. They are soo good and soo worth it!!!


  25. #
    Danielle hart — November 14, 2014 at 6:42 pm

    Definitely is yummy!



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