My Mom's Mashed Potatoes

There are mashed potatoes… and then there are my mom’s mashed potatoes!
You know the kind—the ones that quietly steal the show from whatever main dish you spent hours on. The ones people go back for before seconds of anything else. The ones that somehow taste even better cold out of the fridge the next day (don’t judge).
The secret?
A trio that never fails: cream cheese, sour cream, and butter.
This isn’t the time for restraint. This is the time for velvety, tangy, rich, perfectly fluffy mashed potatoes that feel like a warm hug on a plate.

Why These Mashed Potatoes Are So Good

• Cream cheese adds body and a subtle tang
• Sour cream keeps everything light and balanced
• Butter brings that rich, classic flavor we all love
• Together? Pure magic

These are perfect for holidays, Sunday dinners, or honestly… any night you need a little comfort.

I used some substitutions to my Mom's recipe so I could simply use what I had on hand.  Goat's cheese for the cream cheese and sheep's milk yogurt for the sour cream.  The result was as delicious as(or even more so...don't tell mom 😉) than the original recipe so feel free to swap out in your own kitchen as well.

Tips for the Best Mashed Potatoes

• Use Yukon Golds for naturally buttery flavor, or russets (like I did) for extra fluffiness
• Warm your dairy slightly before mixing for smoother results
• Don’t overmix—that’s how potatoes get gluey
• Want them extra decadent? Add a splash of heavy cream.

A dollop of butter is a must for finishing. A sprinkle of chopped parsley or chives adds that dash of needed color.

Make-Ahead Friendly
These mashed potatoes reheat beautifully, which is why they’ve always been a holiday staple in our house.
To reheat:

• Warm on the stove over low heat or in the oven covered
• Add a splash of milk and a pat of butter to bring them back to life

The real secret ingredient?  Honestly? It’s not just the cream cheese or the sour cream or the butter.
It’s that this recipe has been made a hundred times, passed down from mother to daughter, tweaked without measuring, tasted straight from the spoon, and served with love.
And somehow… that always makes them better.

Want to know the easiest way to peel potatoes?
Watch this #Hack video for the secret that will change your life 😉

My Mom's Mashed Potatoes

Ingredients

• 3 lbs russet or Yukon Gold potatoes, (See my Hack* below or peel and cut into chunks)
• 4 oz cream cheese or goat cheese, softened
• 1 cup cup sour cream or full fat Greek yogurt (I used sheep's milk yogurt)
• 1/4–1/2 cup butter (depending on how indulgent you’re feeling)
• 1/4–1/2 cup milk or cream (optional for thinner mashed potatoes)
• Sea Salt, to taste (I use Redmond Real Salt)
• Freshly cracked black pepper (optional)

*Easy Hack
I cooked my potatoes simply halved in a pressure cooker for 10 minutes.  After this I pressed each half through a baking rack into a bowl to "peel" the potatoes.  The peel stays on top of the rack while the potato drops into the bowl nicely ready for mixing.  
This is THE SIMPLEST method, but if you want to go a more traditional route, you can peel potatoes and proceed as below

1. Boil the Potatoes
Place potatoes in a large pot and cover with cold, salted water.
Bring to a boil and cook until fork-tender (about 15–20 minutes).
2. Drain & Steam Dry
Drain well, then let the potatoes sit in the pot for a minute or two. This helps remove excess moisture so your mash isn’t watery.
3. Mash It Up
Mash the potatoes using a potato masher (or ricer if you want them extra smooth).
4. Add the Good Stuff
While the potatoes are still hot, mix in:

• Cream cheese
• Butter
• Sour cream

Stir until everything melts together into creamy perfection.
5. Finish with Milk or cream if desired
Add milk a little at a time until you reach your desired consistency.
6. Season & Taste
Add salt (don’t be shy) and pepper if using. Taste and adjust—this is key!