Best-Ever Mashed Potatoes
Our very favorite mashed potato recipe. A special ingredient, cream cheese, makes them extra creamy and oh-so delicious.
Recipe type: Side Dishes
Yield: 8 servings
  • 3½ pounds russet potatoes, peeled (about 10 medium)
  • 8 ounces cream cheese (room temperature is best)
  • ½ cup (1 stick) unsalted butter (room temperature is best)
  • ¾ cup whole milk
  • Coarse salt and freshly ground pepper
  1. Fill a large pot halfway with water. Bring to a boil over high heat.
  2. Carefully add peeled potatoes.
  3. Boil over high heat until the potatoes are fork-tender, about 25 minutes.
  4. Remove from heat and drain potatoes in a colander. Put drained potatoes back in the pot and put back on the stove over low heat.
  5. Add the cream cheese, butter, ½ cup of the milk, and a hefty pinch salt and pepper.
  6. Mash the potatoes with a potato masher until they reach desired consistency. Taste and add additional salt and pepper to taste.
  7. Spoon into a large bowl and top with a generous pat of butter. Serve.
Slightly adapted from the Big Martha's Mashed Potatoes recipe from Martha Stewart
Recipe by Kitchen Treaty at