Creamy Mashed Potatoes for Friendsgiving
These creamy mashed potatoes are buttery, smooth, and perfect for any holiday table. Made with russet potatoes, butter, warm half-and-half, cream cheese, and a touch of sour cream, they’re rich, flavorful, and crowd-pleasing. Ideal for Friendsgiving, Thanksgiving, or any cozy dinner where you want the ultimate comfort side.
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
Russet potatoes or Yukon gold potatoes work. 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.
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.
You can also heat the half-and-half in a microwave-safe glass measuring cup in 15 second intervals until hot.
MAKE AHEAD: These can be made up to 2 days ahead of time. Omit the sour cream when making them, but stir it into the reheated potatoes before serving. See blog post for a much bigger breakdown of how to store, reheat, and season them properly if making ahead!
Nutrition
Serving: 8servingsCalories: 341kcalCarbohydrates: 33gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 60mgSodium: 791mgPotassium: 779mgFiber: 2gSugar: 3gVitamin A: 703IUVitamin C: 10mgCalcium: 78mgIron: 2mg
Tried this recipe?Let us know how it was!