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
Recipe Type: American
Cuisine: Side Dish
Prep time:
Cook time:
Total time:
Serves: 6-8
The best, creamiest, most delicious made from scratch mashed potatoes!
  • 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
  • 1/2 cup of milk
  • 1 c. sour cream (add more to taste)
  • 1/2 tsp. Lawry’s seasoning salt
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  1. Scrub your potatoes. Drop into a pot of salted boiling water. Boil them about 40-50 minutes or so.
  2. [img src=”” alt=”” title=”boiling-water_thumb.jpg” width=”445″ height=”293″ class=”alignnone size-full wp-image-3397″]
  3. Carefully drain them. Don’t allow them to cool too much. Cut them into 4 smaller pieces.
  4. 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.
  5. [img src=”” alt=”” title=”mashed1_thumb.jpg” width=”445″ height=”293″ class=”alignnone size-full wp-image-3399″]
  6. 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.
  7. [img src=”” alt=”” title=”mashed2_thumb.jpg” width=”445″ height=”293″ class=”alignnone size-full wp-image-3401″]
  8. Now add the milk and sour cream. You can add more milk or sour cream to taste or to add to the creaminess.
  9. Blend well.
  10. [img src=”” alt=”” title=”mashed3_thumb.jpg” width=”445″ height=”293″ class=”alignnone size-full wp-image-3403″]
  11. 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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