Homemade Mashed Potato

Who knew something as simple as mashed potato could turn into a soul-hugging dish that keeps you coming back for seconds. Potatoes are waiting. If you’re the kind of person who believes carbs are a love language, this recipe is for you.

Mashed potatoes may be an American staple, but they have found their way into dinner tables all over the world. I’ve seen so many versions floating around, but this one stands out for its simplicity and indulgence. What makes my version different is the inclusion of cream cheese for that next-level creaminess and flavor that hugs your tongue with every bite. This dish is often served during Thanksgiving, Christmas, or any family celebration.

What is Mashed Potato?

As the name suggests, is essentially boiled potatoes that are mashed and combined with other ingredients to create a smooth, creamy dish. The name comes from the process, smashing or mashing boiled potatoes, usually with butter, milk, or cream. While it is famous in the U.S. and the U.K., it has versions in many countries, like aligot (with cheese blended into it) in France or colcannon (with cabbage) in Ireland. It’s a must-have on holiday menus and is often the unsung hero next to a juicy turkey or sizzling steak. Interestingly, some people assume that making it requires only butter and milk, but trust me, the secret’s in the cheese.

How to Cook Mashed Potato

1. Prepare the Potatoes – Wash and peel 3 lbs. of potatoes thoroughly. If keeping the skin on, scrub them well. Then, cut the potatoes into quarters or smaller to speed up the boiling process and ensure even cooking.
2. Boil with Flavor – Place the potato chunks in a pot, add 2 cloves of garlic and 1 tablespoon of salt, then pour in 2 quarts of water. Bring to a boil, cover, and then reduce to medium heat. Cook for around 12 minutes or until fork-tender.
3. Drain and Dry – Once cooked, discard the water completely. Let the potatoes and garlic sit for a few minutes to allow excess moisture to evaporate. This helps avoid soggy mash.
4. Warm the Mix – In a separate bowl, combine 1/2 cup milk and 1/4 cup cream cheese. Microwave for 45 seconds. Stir until smooth, then add in the 1/4 cup melted butter.
5. Mash to Perfection – Using a potato masher, manually mash the potatoes and garlic in a large bowl. Aim for your preferred texture—lumpy or smooth. Avoid using a food processor, which can make the mash gluey.
6. Mix It All In – Gradually add the milk mixture while folding it into the mashed potatoes. Make sure everything is well combined and smooth. Taste and adjust the seasoning with more salt if needed.
7. Garnish and Serve – Transfer to a serving bowl and top with chopped chives or green onions for color and extra flavor. Serve with delight on your face as you did a good job!

Best Way to Enjoy Mashed Potato

This dish shines best on chilly days, especially during holiday feasts or rainy weeknights when your belly screams for something warm and satisfying. Ideally, serve it in a big bowl right at the center of your dining table, surrounded by family, laughter, and good vibes. Add some gravy on top, a pat of butter melting into the middle, or chopped chives for flair. Alongside it can be a juicy turkey or a succulent beef brisket. One big spoonful, and you might just start planning your meals around mashed potatoes for the next couple of days. Yes, it’s that good.

How This Mashed Potato Stands Out

There are lots of similar recipes out there, but mine adds a layer of love, specifically, cream cheese – that makes all the difference. I also warm the milk and cream cheese in this version before mixing, which prevents cooling the mashed potatoes and helps the ingredients blend more smoothly. The result is fluffier, creamier, and tastier. It won’t be sitting there like a lump.

What to Have with Mashed Potato

Traditionally, they go hand-in-hand with roast beef, turkey, or fried chicken with rich gravy. People also love pairing it with meatloaf or grilled sausages. For a full-blown experience, enjoy this with a glass of red wine and buttery corn on the cob. Personally, I like scooping a warm mountain of mashed potato alongside beef stroganoff and letting the gravy waterfall down. Yes, heaven.

Suggested Recipes

If you’re like me and believe comfort food deserves a comfort squad, then these recipes are your mashed potato’s best friends.

• Red Wine Beef Stew – A hearty, flavorful stew that practically begs for a creamy companion like mashed potato.
• Roasted Chicken Dinner – Crispy outside, juicy inside. This roasted chicken needs a soft side like mashed potatoes to balance the textures.
• Salisbury Steak with Mashed Potato – This one’s a classic combo that proves mashed potatoes were born to be under a waterfall of savory gravy.

Craving just got real, didn’t it? Whip up your mashed potato and invite one of these comfort kings to the table. Your taste buds deserve the full show.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Mashed Potato

Smooth and creamy potato side dish

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Total: 30 minutes minutes

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Ingredients

• ▢ 3 lbs. potatoes peeled
• ▢ 2 cloves garlic
• ▢ ¼ cup butter melted
• ▢ ½ cup milk
• ▢ ¼ cup cream cheese (see notes¹)
• ▢ 2 quarts water
• ▢ salt
• ▢ ground pepper to taste

Equipment

• microwave oven

Instructions

• Start by washing and peeling the potatoes thoroughly with water and a brush, especially if leaving the skin on. Make sure to remove all dirt.
  3 lbs. potatoes
• Peel the potatoes using a vegetable peeler or a paring knife.
• Cut the potatoes into smaller pieces, dividing them into quarters or more depending on their size to ensure even cooking and speed up the process.
• Boil the potatoes in a cooking pot with 2 quarts of water, 2 cloves of garlic, and 1 tablespoon of salt. Cover the pot to speed up boiling, then simmer for around 12 minutes until the potato pieces soften completely.
  2 cloves garlic, salt, 2 quarts water
• Drain the water and let the potatoes cool in a large mixing bowl, discarding any remaining liquid that comes out as they cool. (see notes below)
• Prepare the milk mixture by combining milk and cream cheese in a bowl, microwaving for 45 seconds, then stirring in melted butter.
  ½ cup milk, ¼ cup cream cheese, ¼ cup butter
• Mash the potatoes using a potato masher to your desired consistency. Mashing potatoes manually is the best; avoid a food processor to prevent mushiness. (See notes²)
• Gradually fold in the milk mixture until well combined. (see notes below)
• Season the mashed potatoes with salt and ground black pepper to taste, adjusting salt levels as needed.
  ground pepper to taste, salt
• Transfer the mashed potatoes to a serving bowl and garnish with chopped chives or green onion.
• Serve as a side dish, best paired with beef stroganoff, fried chicken and gravy, roast turkey, meatloaf, steak, or pork chops.

Notes

1. Cream Cheese – Softens the starchiness of potatoes and adds richness that’s hard to replicate with just milk and butter. It also helps the mash stay creamy even after reheating, making it great for make-ahead meals.
2. Mashing Step – Mashing by hand (with a potato masher or ricer) preserves a fluffy texture and prevents overworking the starch. Avoid blenders or food processors as they break down the potatoes too much, release excess starch, and turn your mash into glue. A little effort with manual mashing goes a long way for better taste and mouthfeel.

Nutrition Information

Calories: 688kcal (34%) Carbohydrates: 11g (4%) Protein: 8g (16%) Fat: 69g (106%) Saturated Fat: 43g (215%) Polyunsaturated Fat: 3g Monounsaturated Fat: 18g Trans Fat: 2g Cholesterol: 194mg (65%) Sodium: 685mg (29%) Potassium: 296mg (8%) Fiber: 0.1g Sugar: 8g (9%) Vitamin A: 2379IU (48%) Vitamin C: 2mg (2%) Calcium: 286mg (29%) Iron: 0.2mg (1%)

© copyright: Vanjo Merano