the best mashed potatoes

everything else

Think buttery mashed potatoes with cream cheese and sour cream….sound good? Well, they are incredible. The sour cream and cream cheese add a tang and creaminess that is just delicious. You will never eat straight up mashed potatoes again. Do you have a food mill? A food mill is key for the smoothest, lump-free potatoes. It is way easier to use than a mixer and gets the lumps out so fast you won’t believe it! We have linked to a great food mill here.

Once you have cooked the potatoes to fork-tender. Place them in the food mill, and turn the crank. The potatoes come out smooth and creamy…..Add the butter, sour cream and cream cheese. Place in a buttered 4 quart casserole and bake. You can make these ahead of time. Just wait to bake until before serving. 


the best mashed potatoes

  • Author: Salt and Share
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 6-8 servings
  • Category: Everything Else
  • Cuisine: American


  • 6 large potatoes, peeled and sliced into rounds
  • 8 tablespoons butter, divided
  • 8 oz cream cheese
  • ⅔ cup sour cream
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt


  1. Preheat oven to 325 degrees.
  2. Put potatoes in large pan, cover with water and bring to boil.
  3. Reduce heat and simmer until tender, approximately 20 minutes.
  4. Drain. Using ricer (or mixer) puree potatoes.
  5. Once pureed, add butter, cream cheese, sour cream, nutmeg and salt. Beat with mixer.
  6. Place in buttered casserole. Heat for 20 minutes or until heated through.


Can make this dish ahead of serving if needed. If heating from refrigerator, heat for 30-45 minutes at 325.

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with love,
Salt & Share

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