Creamy Buttery Mashed Potatoes

This Creamy Buttery Mashed Potatoes recipe is a comforting side dish that is great for family dinnertime.

This Creamy Buttery Mashed Potatoes recipe is a comforting side dish that is great for family dinnertime.



  • 2 Pounds Potatoes (or 6 medium potatoes), peeled *(1)
  • 1 Teaspoon Salt
  • 2 Garlic Cloves, finely minced
  • 1/2 Cup Butter*(2)
  • 3/4 Cup Whole Milk, hot*(3)
  • 1/2 Cup Sour Cream, heaping
  • 1/4 Cup Parmesan, finely shredded
  • 3 Ounces Cream Cheese
  • 1/8 Teaspoon Onion Powder
  • Salt & Pepper, to taste


  • 1/4 Cup Butter, optional
  • Fresh Parsley, optional


  1. First, place the potatoes in a large pot, fill with water until it covers the top of the potatoes by 1-2 inches, add 1 teaspoon salt, and bring to a boil.
  2. Once boiling, reduce heat to medium-low and continue cooking at a low boil/simmer for 15-20 minutes or until tender and easily pierced by a knife.
  3. While the potatoes are cooking, sautee the minced garlic in 1 tablespoon butter (of the 1/2 cup of butter) until fragrant over medium-low heat in a small frypan, about 1-2 minutes. Set to the side for later use.
  4. Drain the potatoes and transfer them into a stand mixer (or use a handheld mixer) using a masher to break up the potatoes slightly before attaching the whisk attachment to your stand mixer.
  5. Add all of the butter, including the garlic butter, and begin to whisk the potatoes on the low setting.
  6. Slowly add in the 3/4 cup hot milk, 1/2 cup sour cream, 1/4 cup parmesan, and 3 ounces of cream cheese. *(2)
  7.  Add 1/8 teaspoon onion powder along with salt and pepper to taste.
  8. Continue whisking until smooth, fluffy, and creamy.
  9. Served topped with melted butter and a sprinkling of fresh parsley.


  1. If the potatoes are really large you can cut them in half to make them cook faster.
  2. You can use salted or unsalted, but if you use salted butter be lenient about the amount of salt you add to the potatoes later so that they don’t become too salty.
  3. I heat my milk and butter up in a glass bowl and then I add the cream cheese so that the cream cheese can meltdown and the whole thing will be warm when it comes time to pour it into the potatoes.
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