Home Recipes Side Dishes Gram’s Creamy Mashed Potatoes
by Jennifer Debth
21 Comments
4.67 from 6 votes
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These ultra creamy potatoes are chunk free and are the perfect side dish to any occasion! Gram’s creamy mashed potatoes are whipped until fluffy and are full of cream cheese, sour cream, and butter to make them even more decadent!
I’ll make excuses to eat all day long… We have friends in town, let’s take them to breakfast, lunch, happy hour, dinner, and dessert and we should probably snack in between since we’re walking everywhere. Or…. Oh! It’s cheat day, we were sooo healthy all week, we need to treat ourselves to allthefood. Etc. That’s why I think Thanksgiving is one of my favorite holidays. Thanks Thanksgiving! I finally don’t need an excuse to eat all day, because that’s what everyone is doingand I freaking love it! It encompasses everything that I love into one day: obviously, the eating, and then cooking, baking, being with the people Ilove, eating, eating, eating, naps, naps, eating and Christmas movies! (I promised Trevor this year, that I would wait until after Thanksgiving linner (late lunch/early dinner) to start watching them). Although I’m a pretty equal opportunity eater when it comes to Thanksgiving food, I’ve got a special affinity formy Gram’s creamy mashed potatoes. The whole month of November has pretty much been Thanksgiving all the time in the Debth household. #foodbloggerproblems We’ve been having this best ever sausage stuffingand these potatoes for breakfast, lunch, and dinner this past week and I have a few turkey recipes and a corn casserole that will take us through the next! Except I’m pretty sure I only got one small bite of stuffing while I was cooking it, because it’s Trevor’s favorite and he had two very large bowls when he got home from work the day I made it. Not that I blame him, I mean, it isreally good. While Trevor’s favorite dish may be stuffing, mine is definitely my Gram’s potatoes. I can’t remember a Thanksgiving or Christmas that we didn’t have my Gram’s creamy mashed potatoes. Plus, I always request them for my birthday dinners. They’re starchy, socreamy, and bring back all those warm, fuzzy memoriesfrom previousThanksgivings. I could skip on any other dish on Thanksgiving and just have these mashed potatoes and be seriously satisfied. They’re really great with gravy, too, but they’re socreamy and full of flavorthat you don’t even need it! Excuse me for a second, while I grab myself a bowl. I’m making myself hungry just typing about it…. Ok. I’m back. We’re solid, this is definitely a great recipe! You’re going to start by cleaning your potatoes. Scrub them down really well with water to get all the dirt off. Dry them, and then peel them with a vegetable peeler. You need to cutout all the “eyes” (is that what you call them? you know those gross looking little holes) and bruises of the potatoes. We want the end result to be ultra white and chunk free. Once the potatoes are eye and bruise free, cut the potatoes up into large cubes. It’s important to maintain a consistent size, so the chunks can cook evenly! Place the potato chunks in a microwave safe bowl and cover with salted water. Make sure that the potatoes are fully submerged. Cover with a paper towel and cook for 30 minutes, or until the potato can be pierced easily with a fork. If you want to boil your potatoes stove top, Melissa from Food Network does a great job of explaining how! Once the potatoes are fully cooked, drain them, and then place them in a large bowl. I used a masher at first, but then decided to whip them with my mixer and whisk attachment instead. Like I said before, I really wanted chunk free, super creamy mashed potatoes, but feel free to leave some chunks if that’s what you like! Whip the potatoes in your mixer until they’re really smooth and no chunks remain. Then you’re going to add in cream cheese, sour cream, butter, salt (and pepper if you like) to taste! Whip the potatoes again until all the ingredients are fully incorporated. Taste test to make sure you’ve seasoned enough with salt! Place your potato mixture in agreased 9 x 13 inch glass dish. Top generously with paprika! The best part. You can either cover this with saran wrap and place in the fridge overnight and cook this on Thanksgiving morning (one less thing to do the day of, YESSSSSSS) OR you can place the potatoes directly in a preheated 350 degree F oven and cook for 30 minutes. The end result is so thick and creamy from the super whipped potatoes and cream cheese, a little tangy from the sour cream, withjust the right amount of crust from the paprika on top! These are seriously the best potatoes I’ve ever eaten and I know, I know, I maaay be just a little bit biased. But really. Just make them and you’ll see for yourself how amazing these potatoes are! – Jennifer Are you a smooth and creamy or chunky mashed potato lover? Can you guess which one I am? Kidding!! Show me the yummy!
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Gram's Creamy Mashed Potatoes
4.67 from 6 votes
These ultra creamy potatoes are chunk free and are the perfect side dish to any occasion! Gram's creamy mashed potatoes are whipped until fluffy and are full of cream cheese, sour cream, and butter to make them even more decadent!
Prep Time: 10 minutes
Cook Time: 1 hour
Yield: 6 people
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Equipment for this recipe
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Ingredients
US Customary - Metric
- 6-8 whole russet potatoes
- 1 (8 oz) package cream cheese softened
- 1 (8 oz) container Sour cream
- 6 tablespoons unsalted butter softened
- salt and pepper to taste
- Paprika for topping
Instructions
Clean, peel and quarter potatoes. Make sure to remove any eyes or bruises.
Place in a large bowl and cover potatoes with water.
Cover with paper towel and cook in the microwave for 30 minutes.
Drain water.
Whip potatoes in your stand mixture using the whisk attachment until fluffy and no chunks remain. Whip in cream cheese, sour cream, butter, salt, and pepper.
Spray a 9x13 pan with Pam and put potato mixture in.
Top generously with paprika.
Store in the fridge covered in saran wrap overnight or preheat oven to 350 degrees and cook, uncovered, for 30 minutes.
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STORING
Room Temp:N/A
Refrigerator:3-5 Days
Freezer:3-4 Months
Reheat:If frozen, thaw in fridge then microwave or heat on stovetop
*Storage times may vary based on temperature and conditions
Notes
If you're going to make these ahead of time (which I would definitely suggest!) I would advise taking them out of the fridge about an hour before you want to bake them to allow them to come to room temperature, so no extra baking time will be required!
Vegan? A reader said they had success with using vegan butter, cream cheese, and sour cream! I can't personally vouch for the results, but I'm sure it'd be wonderful! 🙂
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Nutrition Information
Nutrition Facts
Gram's Creamy Mashed Potatoes
Amount Per Serving
Calories 284 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 17g106%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 86mg29%
Sodium 150mg7%
Potassium 135mg4%
Carbohydrates 4g1%
Sugar 1g1%
Protein 4g8%
Vitamin A 630IU13%
Vitamin C 0.3mg0%
Calcium 90mg9%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: creamy, russet potatoes, Thanksgiving
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Course: Side Dishes
Cuisine: American
Author: Jennifer Debth
Reader Interactions
Sue
United States
I cooked the potatoes in an instant pot (be sure the potatoes are covered with vegetable broth or water ) 12 min then QR. Followed the rest of the recipe. Delicious!
Reply
Jennifer @ Show Me the Yummy
Thanks Sue! You’d probably like my Instant Pot Mashed Potatoes 🙂
Lynne
United States
When do you add salt/pepper; is it Cooked covered or uncovered?
Reply
Jennifer @ Show Me the Yummy
Recipe has been updated.
Jenny
United States
Super simple and delicious. Great make ahead dish.
Reply
Jennifer @ Show Me the Yummy
Thanks Jenny!
Ashley
Williston, North Dakota
So good!
Reply
Jennifer @ Show Me the Yummy
Thank you, Ashley! 🙂
Amrita
Wyndham, New South Wales
I love how you bake the mash after…well, mashing it! Hahaha! What a fantastic idea, I’ll be trying this out in the future with tofutti cream cheese for a vegan version! Amazing photos too!
Reply
Jennifer @ Show Me the Yummy
Ha, thanks Amrita! 🙂 Will you let me know how it turns out with the tofutti? I’m so intrigued! If you’re vegan, you should definitely check out my Broccoli Lentil Soup, too!
Jennifer @ Show Me the Yummy
Thanks Stacey!! I hope you like them 🙂
Reply
Michela
Diano Borello, Liguria
Ok, now I’m so sad that in Italy we don’t celebrate Thanksgiving, I want an excuses to eat all day too! I have to wait until Christmas… Anyway now I have an excuse to try a new potatoes recipe that looks so delicious! 🙂
Reply
Jennifer @ Show Me the Yummy
Thank you Michela!! Hope you enjoy them all the way in Italy 🙂 You’ll have to let me know if you give them a try!
Aly
Cedar Rapids, Iowa
Looks amazing! I could super easily make this vegan with vegan cream cheese, butter and sour cream!
Reply
Jennifer @ Show Me the Yummy
Thanks Aly! That sounds so good. Let me know how it works out, I might have to do another post just for that! 🙂
Christina
Malden, Massachusetts
Mashed potatoes are one of my favorite things to eat. I prefer creamy but will really take them any which way. I’ve tried sour cream in my mashed potatoes before but never cream cheese and certainly not both! I can’t wait to try this out!! They look amazing!
Reply
Jennifer @ Show Me the Yummy
Thanks Christina! Definitely let me know if you get a chance to make them!! 🙂
Annie
Manlius, New York
Any recipe that starts with the word, Gram’s, is sure to be amazing! This looks awesome, my friend!
Reply
Jennifer @ Show Me the Yummy
Ha! Thank you, Annie 🙂
Phi
Racine, Wisconsin
Love this take on mashed potatoes…and girl, I’m the same way, I’ll make any excuse to eat…#allthefood 🙂
Reply
Jennifer @ Show Me the Yummy
Haha!! Love it 🙂
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