World’s Best Creamiest Mashed Potatoes Recipe

World’s Best Creamiest Mashed Potatoes EVER!

World's Best Creamiest Mashed Potatoes

I’ve been making these World’s Best Creamiest Mashed Potatoes since I was in my early 20’s. We don’t need to discuss my age, but with 5 pre-teens and teenagers, I’m sure you can figure it out. It’s been awhile. I love this, it’s so easy, so creamy and so flavorful – it makes any average meal just a little more and of course we make it every Thanksgiving, Christmas and Easter as well as birthday’s and other special events. It’s just that good. I don’t call it the World’s Best Creamiest Mashed Potatoes just because.

I made this particular batch of my awesome World’s Best Creamiest Mashed Potatoes for the third month of the Crazy Cooking Challenge.

Last month’s Cooking Challenge was a quest to find the Ultimate Chocolate Chip Cookie Recipe and the month before, we found the Ultimate Macaroni and Cheese Recipe and let me just tell you, I had a blast with both.

World's Best Creamiest Mashed Potatoes
Prep time
Cook time
Total time
The best, creamiest, most delicious made from scratch mashed potatoes!
Recipe type: American
Cuisine: Side Dish
Serves: 6-8
  • 10 - 12 medium Yukon Gold Potatoes (do not cut or peel)
  • 4 oz. cream cheese
  • 1 stick unsalted butter or margarine
  • 1 jumbo garlic clove, pressed or finely chopped (I also use garlic powder)
  • 1 tsp. onion powder
  • ½ cup of milk
  • 1 c. sour cream (add more to taste)
  • ½ tsp. Lawry's seasoning salt
  • ¼ tsp. salt
  • ¼ tsp. pepper
  1. Scrub your potatoes. Drop into a pot of salted boiling water. Boil them about 40-50 minutes or so.
  2. Carefully drain them. Don’t allow them to cool too much. Cut them into 4 smaller pieces.
  3. Put everything into a huge bowl and then begin to mash them up. You can use a potato masher, but I actually use my handheld mixer.
  4. Now, add your seasonings, the garlic (I used powder for this recipe, but I do use the garlic cloves most of the time), the cream cheese, and the butter. Blend well.
  5. Now add the milk and sour cream. You can add more milk or sour cream to taste or to add to the creaminess.
  6. Blend well.
  7. Serve immediately! You can freeze these too, just remove from freezer, allow to sit about 20-30 minutes before putting in the oven. Bake at 325 covered (in tinfoil) for about 20-30 minutes or so. Mix well and check to be sure there are no cold spots.

Goes with anything and we make it for ALL major holidays. Not to mention, it’s a great side dish to make an ordinary dinner just a little extraordinary. So creamy, so delicious. Creamiest Mashed Potatoes ever.

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  1. says

    I love all of the additional spices. I usually use just salt and pepper, but I like the addition of seasoning salt and onion powder. They look great!

  2. Jennifer @ Mother Thyme says

    These look fabulous! I love the combination of ingredients. Anything with garlic in it is a hit for me! I could eat that entire bowl of potatoes! :)

  3. says

    All this goodness on your blog lately really has me hungry. Mashed potatoes and I are really great friends. I know I love your cooking so I am making these soon. Yay!

  4. says

    Hi Nicole,
    These really do look like the best! Great recipe for the Crazy Cooking Challenge, it looks delicious! Hope you are having a great day.
    Miz Helen

  5. says

    Ok, here is what I really wanted to put in my post above. Didn’t want to embarrass Nicole…I am terribly flattered (and a little overwhelmed) that a person like you would say we are so alike because I admire you so very much! I only became a foodie a short time ago (a huge passion now) and followed you well before I “knew” you as a friend, fellow foodie and to be just totally awesome as a person. All the great things you said above have me smiling like a fool and I really do mean to put your additions into my own recipe. Little as they may be I think they will be perfect, just like you! There…

    • says

      I love you so much it’s ridiculous. You are a beautiful friend, an amazing photographer and a freakin’ awesome cook ’cause I always love what you post. You keep me smiling all the time and there is just no day that is not complete with some Sheri time. I admire you and your strength in what you have endured in the past. I think you are an amazing mom to Spencer and quite obviously a wonderful wife to John, who by the way I think is awesome just for being so encouraging to you and to us… especially us, our friendship. Here’s to a million more shared recipes and the hope that someday we will be cooking side by side. 😉

  6. Optimistic Mom says

    This sounds soooo yummy! My homemade mashed potatoes are SCARY! These days my potatoes come in a pouch and I add water & milk……….. sad but true.
    This is why I follow you, I hope some of it might rub off.

    • says

      How cute are you? I need to provide you with some easy recipes then so that you can create yummy things but faster. :)
      These potatoes only take a long time ’cause you have to boil ’em. Otherwise, not long at all.
      I’m glad you follow me – I’ll do my best to send you food vibes, if you’ll keep me laughing. Tale of a sleepless night is hilarious!

  7. says

    Well great minds do think alike. I could go for either recipe. I love different ways to make mashed potatoes (even though I voted for stuffing to be the challenge this month), and will probably be giving both of these a try. Thanks for sharing.

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