Makes: 6-8 servings | Prep Time: 15 minutes / Cook Time: 15 minutes
These creamy mashed potatoes are buttery, flavorful, and exactly what your Friendsgiving table deserves. With a couple of special ingredients, they’re a slight step up from classic mashed potatoes, but they’re still ridiculously easy and will even convert classic mashed potato lovers.
If there’s one thing I firmly believe, it’s that Friendsgiving needs all of the classic Thanksgiving side dishes, but with a little twist. This mashed potatoes recipe is just that: creamy, buttery, and packed with the nostalgic flavor everyone expects on a holiday table. TThey’re built for a crowd, but still simple enough for a weeknight side, especially with a rotisserie chicken you grabbed on the way home..
This recipe is designed to serve 6-8 people, and can be made a day ahead of time (see the bottom of the post for reheating instructions). It starts with russet potatoes (my family’s favorite), but you can absolutely use Yukon golds for naturally creamier, more buttery, golden-hued mashed potatoes. From there, you’ll stir in a stick of butter, plenty of salt to taste, some room temperature cream cheese, warmed half-and-half, and a little sour cream for maximum flavor and a super creamy texture.
These mashed potatoes are built on simple ingredients but deliver BIG, restaurant-level creaminess and flavor. (For the ultimate creamy texture, invest in a potato ricer!) I also toss a few garlic cloves in with the potatoes while they boil for added flavor. It’s a very subtle flavor, but it’s wonderful.
Ingredients
- 3 lbs. Russet Potatoes
- 4 cloves Garlic
- 1 tbsp. Kosher Salt, plus more to taste
- 8 tbsp. (1 stick) Unsalted Butter
- 1 cup Half and Half, warmed
- 4 oz. Cream Cheese, room temperature
- 3 tbsp. Sour Cream
- freshly cracked Black Pepper, optional, to taste
Basically, if mashed potatoes had a glow-up, this is it. These potatoes are perfect for Friendsgiving, Thanksgiving, holiday potlucks, or any cozy night when you’re hosting friends or family with a really cozy meal. (Roasted chicken is also SO good with these!)
Ingredient Notes & FAQs
Potatoes → Russet Potatoes vs. Yukon Gold Potatoes: Russets give that classic fluffy texture my family loves, but Yukon golds make for a creamier, naturally buttery flavor. Both work, so go with your favorite.
Garlic → Totally optional. It doesn’t add a lot of garlic flavor, as the sharp flavor cooks out while the garlic cloves boil with the potatoes. It does add a very subtle flavor boost that we love, though!
Kosher Salt → I use Diamond Crystal Kosher Salt for my recipes. If you’re using a different brand, decrease the amount to 2 teaspoons for the boiling water. Salt makes potatoes taste amazing, so be generous and add more than you think while seasoning the potatoes to fit your taste.
Half and Half→ Half and half is a blend of milk and heavy cream. It’s richer than milk, but lighter than cream. You can use whole milk in place of it, or heavy cream for rich mashed potatoes. Warm it in a small saucepan before stirring it into the potatoes to keep the potatoes creamy, not gummy.
Cream Cheese→ I HIGHLY recommend cream cheese in mashed potatoes. It adds flavor, a touch of richness, and adds to the creamy texture.
Sour Cream→ This is optional, but also highly recommended. Sour cream is acidic, which lifts the dense flavors of potatoes and makes them taste better. Leftover mashed potatoes do develop more of a sour cream flavor than fresh mashed potatoes, so iIf you’re making these ahead of time, leave out the sour cream to start, but stir it into the reheated potatoes just before serving.
Step-By-Step Recipe Guide
See below for step-by-step photos and directions. These directions are a little more specific, and walk you through the entire process of making these Creamy Mashed Potatoes.
Directions
Step One: Prep the Potatoes + Garlic. Peel and chop 3 lbs. Russet Potatoes into about 1″ pieces. Peel 4 cloves Garlic and slice off the woody ends.
Step Two: Boil the Potatoes + Garlic. Add potatoes and garlic to a large pot. Fill with cold water until the potatoes are covered by about an inch. Add 1 tbsp. Kosher Salt and bring to a boil. Turn the heat down slightly, and boil potatoes for about 15 minutes (or until a fork easily pierces the potatoes). While the potatoes boil, heat the half-and-half in a small saucepan over medium-low heat, stirring occasionally, until warmed through.
Step Three: Drain and Mash. Drain well, then return the potatoes to the pot. Let them sit for a minute, stirring occasionally, to let any excess water evaporate. Mash thoroughly, then add 1 stick (8 tbsp.) butter, 1/2 cup of the warmed half and half, and a huge pinch of salt to the pot. Mash with a potato masher again until smooth.
Step Four: Stir in More Flavor. Add the remaining 1/2 cup warmed half and half, 4 oz. cream cheese, and 3 tbsp. sour cream. Taste, then season generously with more salt until they taste great. Optional: Add freshly cracked pepper to taste.
Step Five: Serve. Transfer to a serving bowl and (optional): drizzle with melted butter, top with a couple pats of softened butter, and/or sprinkle freshly chopped chives and more freshly cracked black pepper on top. Serve warm!
Recipe Tips & Tricks
- Warm your dairy. Cold butter or cold half-and-half = gluey potatoes. We’re not doing that!
- Mash while hot. Potatoes firm up as they cool, so get in there immediately and mash them before and after adding the butter and half and half.
- Don’t overwork them. Use a masher or ricer. Electric mixers (like a hand mixer or stand-up electric mixer) can give them gummy consistency.
- Salt aggressively. Potatoes soak up flavor like a sponge. Taste and adjust until you’re like, “omg, these are SO good.”
Ways to Customize this Recipe
- Add Browned Butter: Swap half the butter for brown butter.
- Add Extra Butter: If you’re in a buttery mood (and using Russet potatoes), toss in another half stick of butter!
- Roasted Garlic: Mash 6-8 roasted garlic cloves with the potatoes in step one for next-level flavor.
- Herb Lover’s Edition: Add chives, thyme, or rosemary.
- Extra Tangy: Increase sour cream to 1/3 cup.
- Cheesy Mash: Fold in shredded cheddar or parmesan for a cheesy vibe.
This recipe is part of my Friendsgiving Menu, which is a really fun menu in my Supper Club Series! This series is brand new to the blog, and it’s sooo fun because I share some of my favorite dinner-party-inspired recipes with you! These recipes are specifically designed to make 6-8 servings, which is different than my typical small batch recipes. But you can scale them up or down to fit your needs. 🙂 Just FYI, if you’re into this recipe and would like to see more Supper Club Series recipes, sign up for this monthly newsletter!
How to Store, Reheat, and Make Ahead
Store:
Let the mashed potatoes cool for 20–30 minutes, then transfer to an airtight container or casserole dish. Press a piece of parchment or plastic wrap onto the surface to prevent a skin from forming. Refrigerate for up to 2 days.
Make Ahead Tip:
If you’re prepping these mashed potatoes in advance, leave out the sour cream during the first round of mixing. It tends to intensify as it rests in the fridge, which can overshadow the buttery, garlicky flavor. Instead, stir it in after reheating so it balances the other flavors without overwhelming them.
Reheat:
You have a few great options:
- Stovetop: Add a splash of half-and-half (or milk) to loosen the potatoes, then warm over low heat, stirring occasionally until smooth.
- Oven: Transfer to a buttered baking dish, cover tightly with foil, and bake at 350°F for 25–30 minutes, stirring once halfway through. Add more half-and-half if needed.
- Slow Cooker (Friendsgiving MVP!): Add a few splashes of half-and-half, set the slow cooker to “Warm”, and let the potatoes hang out for up to 4 hours. Stir every so often, then stir in the sour cream right before serving.
- Microwave: Full disclosure, I absolutely reheat these alongside leftover roasted turkey and stuffing in the microwave. It usually takes about 30-45 seconds, and stirring them halfway through helps warm them evenly!
Final Touch: If you’re reheating these to serve a crowd, taste and adjust the seasoning after reheating. Potatoes mellow out as they chill, so a pinch of salt (and a tablespoon or two of butter … obviously) helps bring everything back to life. 🙂
Pro Tip: If you know you’ll be making these ahead of time and want them to reheat like a dream, use Yukon Gold potatoes. They’re naturally creamier and hold their texture beautifully. Russets work great too, just lean into adding a little extra butter and/or warmed half-and-half to revive their creamy texture.
More Friendsgiving Recipes
- New! Easy Roasted Brussels Sprouts with Cranberries + Pecans
- My family’s favorite Garlic Herb Rolls
- SO easy Fresh Cranberry + Apple + Orange Relish
- Fun + unique Everything Seasoning Rolls
- Midwest Classic Creamy Cheesy Corn
If you’re planning a Friendsgiving menu this year, these creamy mashed potatoes are the cozy anchor that makes the whole meal feel complete. They’re simple, indulgent, and crowd-pleasing; basically everything I want in a holiday side. If you make them, don’t forget to rate the recipe and tag me on Instagram, too! I LOVE seeing your holiday spreads!
xx Sara
Creamy Mashed Potatoes for Friendsgiving
Ingredients
- 3 lbs. Russet Potatoes
- 4 cloves Garlic
- 1 tbsp. Kosher Salt plus more to taste
- 8 tbsp. softened Unsalted Butter (1 stick)
- 1 cup Half-and-Half warmed
- 4 oz. Cream Cheese room temperature
- 3 tbsp. Sour Cream
- freshly cracked Black Pepper optional, to taste
Instructions
- Prep the Potatoes + Garlic. Peel and chop 3 lbs. Russet Potatoes into about 1″ pieces. Peel 4 cloves Garlic and slice off the woody ends.
- Boil the Potatoes + Garlic. Add potatoes and garlic to a large pot. Fill with cold water until the potatoes are covered by about an inch. Add 1 tbsp. Kosher Salt and bring to a boil. Turn the heat down slightly, and boil potatoes for about 15 minutes (or until a fork easily pierces the potatoes). While the potatoes boil, heat the half-and-half in a small saucepan over medium-low heat, stirring occasionally, until warmed through.
- Drain and Mash. Drain well, then return the potatoes to the pot. Let them sit for a minute, stirring occasionally, to let any excess water evaporate. Mash thoroughly, then add 8 tbsp. softened Unsalted Butter , 1/2 cup warm half-and-half, and a huge pinch of salt to the pot. Mash with a potato masher again until smooth.
- Stir in More Flavor. Add the remaining 1/2 cup warmed half and half, 4 oz. Cream Cheese, and 3 tbsp. Sour Cream. Taste, then season generously with more salt until they taste great. Optional: Add freshly cracked Black Pepper to taste.
- Serve. Transfer to a serving bowl and (optional): drizzle with melted butter, top with a couple pats of softened butter, and/or sprinkle freshly chopped chives and more freshly cracked black pepper on top. Serve warm!
Notes
Nutrition
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