The perfect potatoes

My mother’s mashed potato recipe


  • 5lbs of Potatoes (any preferred kind, I use gold potatoes)
  • The small container of sour cream
  • Block of cream cheese
  • Heavy whipping cream
  • Salt and pepper
  • Minced garlic
  • Additional seasonings (feel free to add any other seasonings to make this recipe your own)


  1. Peel and wash potatoes
  2. In a large pot begin boiling water with a decent amount of salt (follow your heart with the salt)
  3. Once boiling add potatoes and cook until they become soft (watch closely as they have a tendency to boil over)
  4. Once the potatoes are soft remove them from the heat and drain the potatoes into a colander 
  5. Put the potatoes back into the pot once drained
  6. Add one stick of butter into the pot with the potatoes
  7. If you have an electric mixer use that to mash the potatoes, as it is the easiest way to get a smooth and creamy consistency. (If you do not have a mixer you can mash the potatoes with a utensil but it will take much longer)
  8. Once the potatoes and butter are combined and thoroughly mashed and cream cheese and sour cream and continue to mix
  9. After the sour cream and cream cheese is mixed in add a tbsp of minced garlic and mix
  10. Now is when you can use the heavy whipping cream to get the desired consistency. If you like thick mashed potatoes you can go without but usually a little whipping cream is necessary.
  11. Once the whipping cream is combined add salt and pepper or any additional seasonings to taste and enjoy!

Tip: If you want to make this recipe ahead of time you can move it over to a crockpot and heat for about two hours on high stirring occasionally before the meal. I also recommend placing some pads of butter on top as you reheat your potatoes as it helps with the consistency, and who doesn’t love more butter!

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