Go Back
A steaming, large bowl of smooth, creamy mashed potatoes garnished with melted butter, chopped chives, and fresh herbs, ready to be served.

The Secret to Ultra-Creamy Mashed Potatoes (No Lumps, Ever!)

Tired of gummy or lumpy potatoes? Our foolproof method uses a secret ingredient (cream cheese!) to guarantee the creamiest, fluffiest mashed potatoes ever.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American, Holiday
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

The Potatoes (Foundation)
  • 3 lbs Yukon Gold Potatoes (Approx 1.4 kg) Peeled and cut into 1-inch chunks.
  • 1 tbsp Kosher Salt (15g) For the boiling water.
Creamy" Base (The Fats)
  • 1/2 cup Unsalted Butter (113g / 1 stick) Cut into small pieces.
  • 4 oz Cream Cheese (113g) Full-fat, softened to room temp. (The Secret Weapon!)
  • 3/4 cup Heavy Cream (180ml) (or Half-and-Half).
Seasoning
  • 1 tsp Kosher Salt (5g) Or to taste.
  • 2 tsp Black Pepper Freshly ground.

Equipment

  • 1 Large Pot or Dutch Oven For boiling potatoes.
  • 1 Potato Ricer (Recommended) The secret to 100% lump-free potatoes.
  • 1 Hand Masher (Alternative) For a more rustic (daanedaar) texture.
  • 1 Small Saucepan For warming the cream and butter.

Method
 

Prep & Boil (The Right Way)
  1. Boil (Cold Start Hack): Place the peeled and chunked potatoes in a large pot. Cover with cold, salted water (about 1 inch above the potatoes). Starting in cold water ensures they cook evenly.
    A hand pouring water from a glass pitcher over peeled and cubed potatoes in a stainless steel pot, starting the process for a creamy mashed potatoes recipe.
  2. Cook: Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are completely fork-tender (a fork slides in with no resistance).
    A fork testing a cubed potato in a pot of boiling water on a stove to check if it's completely fork-tender for a creamy mashed potatoes recipe.
Drain & Dry (The "No Gummy" Hack)
  1. Drain: Drain the potatoes completely in a colander.
    A hand wearing a grey oven mitt pouring hot, cooked potatoes and water from a large pot into a mesh colander in a kitchen sink
  2. Dry (Crucial Step): Return the empty pot to the hot stove (low heat). Add the drained potatoes back into the hot, dry pot. Let them sit for 1-2 minutes, shaking the pot gently. This evaporates all the extra moisture and prevents gummy potatoes.
    A hand holding the handle of a stainless steel pot steaming on a hot stovetop burner after the drained potatoes have been returned to the pot to evaporate excess moisture.
Mash & Mix (The "No Lumps" Hack)
  1. Warm Dairy (Restaurant Secret): While the potatoes are drying, add the Heavy Cream and Butter to a small saucepan. Warm over low heat just until the butter is melted. (Do not boil).
    A small saucepan on a low stove burner with a whisk, warming heavy cream and a cube of butter until melted, a secret step for creamy mashed potatoes.
  2. Mash (The Right Tool): NEVER use a blender! Push the hot, dry potatoes through a Potato Ricer back into the pot (off the heat). This guarantees a 100% lump-free texture. (Alternatively, use a hand masher).
    Hands pressing hot, dried potatoes through a stainless steel potato ricer directly back into the cooking pot to ensure a lump-free texture for creamy mashed potatoes
  3. Combine (The Final Hack): Add the room temperature Cream Cheese and mash it in until smooth. Slowly pour in the warm cream/butter mixture and gently fold it in. Do not overmix!
    A hand mashing a block of room temperature cream cheese into hot, riced potatoes in a metal pot, illustrating the hack for ultra creamy mashed potatoes.
  4. Season: Taste and add the remaining salt and pepper. Serve immediately.
    A steaming, large bowl of smooth, creamy mashed potatoes garnished with melted butter, chopped chives, and fresh herbs, ready to be served.

Notes

  • Gummy Potato Fix: If your potatoes do get gummy (from overmixing or a blender), you cannot fix them. The best "hack" is to turn it into Potato Soup by whisking in hot broth!
  • Dry Potato Fix: If they seem dry, gently whisk in more warm cream or melted butter over very low heat.
  • Garlic Variation: Add 4-5 whole, peeled garlic cloves to the pot (Step 1) to boil with the potatoes. Mash them together in Step 6.
  • Make-Ahead: Prepare the potatoes completely. Place in a slow-cooker on "Keep Warm" for up to 2 hours.