Creamy mashed potatoes made with potatoes, sour cream, cream cheese, garlic, and chives. The ultimate comfort food to brighten your day.
You ever have one of those dishes that just instantly takes you back to a simpler time? For me, it’s mashed potatoes. Every single time. My love for them goes way back to this chaotic Thanksgiving when I was, what—maybe twelve? My mom was a legend in the kitchen, but she was also a perfectionist. Thanksgiving meant turkey, stuffing, pies… and her trademark mashed potatoes.
Except one year, something went horribly wrong. The potatoes came out lumpy. And not just rustic lumpy—I’m talking giant chunks of unmashed potato hiding like landmines in a sea of creamy goodness. I remember her apologizing like she’d ruined Thanksgiving (which, spoiler alert, she absolutely hadn’t). But you know what? I loved them. They were imperfect, but they were ours. And we all laughed about it later.
Now, I make mashed potatoes all the time, trying to get them just right. Super creamy, buttery, with just enough tang from sour cream and cream cheese to make you close your eyes and sigh. But I always leave a few lumps in. Maybe it’s nostalgia, or maybe it’s just me refusing to admit that sometimes, imperfections are what make things perfect.
Why You’ll Love This Mashed Potatoes Recipe?
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Ridiculously Creamy: Thanks to the combination of sour cream and cream cheese. If you’ve never added cream cheese to mashed potatoes, I’m telling you, you’re missing out.
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Super Simple Ingredients: Nothing fancy. Just classic pantry staples mixed together to make pure comfort.
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Perfect for Make-Ahead Meals: You can prep these potatoes in advance and just heat them up when you need them. That’s gold when you’re trying to juggle a dozen dishes for a big dinner.
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Adaptable: Like garlic? Add more. Hate chives? Skip them. This recipe is totally forgiving and all about what you like.
Ingredient Notes:
I’m not saying you have to use these exact ingredients, but here’s what works best for me.
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Potatoes (4 lb, peeled and chunked): Russets give you that fluffy, airy texture, but Yukon Golds? They make everything richer. Sometimes I even mix the two when I can’t decide.
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Sour Cream (1 cup): Adds a little tanginess and makes the potatoes extra creamy. I like full-fat because… well, why not?
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Cream Cheese (1 8 oz package, softened): This is the game-changer. It gives the mashed potatoes that smooth, luxurious texture.
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Salt (1 tbsp): Seems like a lot, but potatoes are like sponges when it comes to salt. Trust me, you need it.
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White Pepper (¼ tsp): Adds warmth without overpowering. Black pepper works too if that’s all you’ve got.
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Garlic (1 clove, crushed): Just a little garlic for flavor. Roast it for an extra punch if you’re feeling fancy.
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Butter (1 tbsp, melted): Because mashed potatoes without butter are just… sad.
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Paprika (½ tsp): Just a sprinkle for color and a touch of smokiness.
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Chives (¼ cup, chopped): Fresh and mild. Plus, they make everything look prettier.
How To Make Mashed Potatoes?
Step 1: Boil the Potatoes
Start by peeling and chopping your potatoes into chunks. Throw them into a pot of cold water, bring to a boil, then simmer until they’re tender—about 20 minutes. Drain well. (Seriously, let them sit in the strainer for a minute or two. No one likes watery potatoes.)
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Step 2: Mash and Mix
While the potatoes are still warm, mash them up with sour cream, cream cheese, salt, white pepper, and crushed garlic. You can go as smooth or as chunky as you like. Me? I leave a few lumps because it reminds me of those perfectly imperfect Thanksgiving dinners.
Step 3: Chill and Rest
Spread your mashed potatoes into a baking dish, cover with plastic wrap, and stick them in the fridge for at least 8 hours. Overnight is even better. This step makes the flavors really come together.
Step 4: Bake and Serve
When you’re ready to serve, preheat your oven to 350°F (175°C). Drizzle melted butter over the top, sprinkle with paprika, and bake for about 30 minutes. Garnish with fresh chives and try not to eat the whole thing before it hits the table.
Storage Options:
Leftovers? Oh, you lucky thing. Just pop them into an airtight container and refrigerate for up to 4 days. To reheat, microwave or bake at 350°F until warmed through.
Freezing? Totally doable. Mashed potatoes will keep for up to a month in the freezer. Just thaw them in the fridge before reheating, and maybe give them a little splash of cream to revive them.
Variations and Substitutions:
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Cheesy Upgrade: Add shredded cheddar, Parmesan, or Gruyère. Because cheese makes everything better.
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Garlic Lovers: Roast a whole head of garlic and mash it in for extra depth.
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Herb Heaven: Throw in some rosemary, thyme, or even a sprinkle of dill.
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No Dairy? No Problem: Swap the cream cheese and sour cream with dairy-free alternatives. Trust me, it still tastes amazing.
What to Serve with Mashed Potatoes?
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Roast Chicken or Turkey: The classic combo. Always a win.
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Steak: Because rich, creamy potatoes and juicy steak are just meant to be.
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Veggies: Think crispy roasted carrots or asparagus for a little crunch contrast.
Frequently Asked Questions:
Can I make these potatoes ahead of time?
Absolutely! In fact, they’re better after sitting in the fridge overnight.
What if I don’t have white pepper?
Use black pepper. It adds a little more bite, but hey, some people love that.
Can I double the recipe?
Yep! Just use a bigger dish and add a few extra minutes of baking time.
There you have it. The most ridiculously creamy mashed potatoes you’ll ever make. And if you leave a few lumps in just for nostalgia’s sake? I won’t judge. In fact, I might just do the same. So, are you ready to give these a try?
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
The best Mashed Potatoes Ever
Ingredients
- 4 lb potatoes peeled and cut into chunks
- 1 c sour cream
- 1 8 oz package cream cheese, softened
- 1 tbsp salt
- ¼ tsp ground white pepper
- 1 clove garlic crushed
- 1 tbsp melted butter
- ½ tsp paprika
- ¼ c chopped fresh chives
Instructions
- Start by placing peeled and chunked potatoes in a pot filled with water. Allow the water to come to a boil then lower the heat and let it simmer until the potatoes become tender (20 minutes). Once done drain the water.
- Take the boiled potatoes. Mash them up with sour cream, cream cheese, salt, white pepper and crushed garlic. Adjust the consistency according to your preference.
- Transfer the potatoes into a baking dish. Cover it tightly with plastic wrap. Refrigerate for at least 8 hours or overnight.
- Preheat your oven to 350°F (175°C). Drizzle some melted butter, over the refrigerated mashed potatoes. Sprinkle paprika on top for added flavor.
- Place the baking dish, in the oven. Bake until the mashed potatoes are heated through in their center, which usually takes 30 minutes.
- Before serving give your dish a touch by garnishing it with freshly chopped chives.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
