The Absolute Best & Easiest Mashed Potatoes Recipe You’ll Make Forever

These are the mashed potatoes people lose their minds over — ultra creamy, buttery, garlicky, and zero stress. No draining, no fancy tools, just pure comfort in 30 minutes.

Serves: 8–10 as side | Time: 30 min

Ingredients

4 lbs Yukon Gold potatoes (best texture) or Russets

1½ cups whole milk or half & half (warmed)

½ cup (1 stick) unsalted butter, softened

4 oz cream cheese, softened (the secret!)

3–4 cloves roasted garlic OR 1 tsp garlic powder

2 tsp salt (plus more to taste)

Fresh black pepper + chives for garnish

Instructions

1. Peel & cube potatoes into 1–2 inch pieces (uniform = even cooking).

2. Boil in heavily salted water 15–18 min until fork-tender.

3. Warm milk + butter in microwave or small pot — do NOT skip this step!

4. Rice or mash hot potatoes directly in pot (use ricer for smoothest, masher for rustic).

5. Fold in warm milk/butter mixture gradually → add cream cheese + roasted garlic → whip with spoon or hand mixer until fluffy.

6. Taste — add more salt/pepper. Serve immediately or…

Make-Ahead Magic (Up to 3 Days!)

Transfer to buttered casserole dish

Dot with extra butter → cover tight with foil

Reheat 350°F for 30–40 min (remove foil last 10 min for golden top)

Variations Everyone Loves

Loaded: Bacon + cheddar + green onion

Garlic Herb: Extra roasted garlic + fresh rosemary

Truffle: 1 tsp truffle oil → instant fancy

Crockpot: Keep warm on low up to 4 hrs (perfect for holidays)

Why This Recipe Wins

Cream cheese = no separating, always creamy

Warm milk/butter = no gluey potatoes

Yukon Gold = naturally buttery flavor

No draining method = all starch stays = silkier texture

This is the mashed potato recipe your family will request every holiday — and you’ll happily oblige because it’s literally foolproof.

Save it, make it once, and thank me later when everyone’s fighting over the last spoonful.