Mashed potatoes are one of my favorite side dishes. I love that they are easy to make ahead and can be reheated with no fuss, so I can make them on a Sunday to serve with weeknight dinners. I love serving them under braised short ribs or as a comforting side with another main dish like honey sriracha pork tenderloin or slow cooker sirloin roast.
These are definitely rich and packed with calories. They have butter, heavy cream, sour cream, and two cheeses - but this is what makes them so good!
I make these a lot for holidays and potlucks. I almost always make them for Thanksgiving or Christmas, usually doubling the recipe for large groups. People usually go back for seconds or thirds. At one New Years Day dinner, a kid who doesn't even like mashed potatoes loved them and went back for seconds.
Whipped Potato Recipe Notes
Best Potatoes for Mashing
Yukon Gold potatoes are my go-to for mashed potato recipes, but sometimes I use Russets depending on what's available. I find Yukon Gold to be easier to peel because the skins are thinner.
Making Ahead and Reheating
These reheat very well and are also easy to keep warm in the oven while you're cooking the rest of a meal. One Christmas I made them in the morning and kept them in the fridge until closer to dinner, then reheated them in the oven. The nice thing about these is the oven temperature doesn't really matter. Any temperature between 350 and 400 will do, so they can share the oven with something else to reheat. I generally recommend reheating them covered to keep the top from getting too browned, but you can remove the cover toward the end if you do want some browning on the top. From the fridge, they will take about 30 minutes to reheat. You can split them into multiple smaller baking dishes to speed up the process.
FAQs
Do I have to peel the potatoes? Yes. Because this recipe whips the potatoes, the skins need to be removed. Even with a thin-skinned potato like a Yukon Gold, I take them off for this recipe. If you want to make mashed potatoes with the skin included, try this recipe for Easy Mashed Potatoes With Skin by Meatloaf and Melodrama. If you have trouble peeling potatoes, it might be time to replace your peeler! I replaced mine last year and I was surprised how dull my old one had gotten over time. This Microplane peeler is one of my favorites for potatoes.
Do I have to use vegetable or chicken stock to cook the potatoes? You can definitely use water instead of vegetable or chicken stock, but the stock does add some additional flavor to the potatoes.
What if I don't have a stand mixer? You can use a hand mixer.
Ingredients/Shopping List
- 2½ pounds potatoes (Yukon Gold or Russet recommended)
- Cream cheese (4 oz)
- Butter (½ stick)
- Vegetable or chicken stock (3 to 4 cups, if buying boxed one box is enough)
- Shredded Asiago cheese (¾ cup, a 5oz container will be plenty)
- Grated Parmesan cheese (¼ cup)
- Garlic (4 cloves)
- Heavy cream (½ cup, or 4 ounces)
- Sour cream (4 ounces)
- Italian seasoning
- Chives (fresh or freeze dried)
Garlic & Herb Whipped Potatoes
Equipment
- Stock pot (or other large pot)
Ingredients
- 2½ lbs potatoes (Yukon Gold recommended)
- 3 to 4 cups vegetable stock (or chicken stock)
- 2 teaspoon kosher salt (reduce by half if using table salt)
- ¼ cup butter cut into cubes
- 4 cloves garlic grated or minced
- 1 tablespoon Italian seasoning
- 2 tablespoon fresh chives (or 2 teaspoon freeze dried chives)
- 4 oz cream cheese softened
- ¾ cup shredded Asiago cheese
- ¼ cup grated Parmesan cheese
- ½ cup sour cream
- ½ cup heavy cream
Instructions
- Peel potatoes and cut into uniform sizes. (3 to 4 inch pieces recommended.)2½ lbs potatoes
- Place potatoes into a stock pot along with enough chicken or vegetable stock to cover the potatoes. Add salt. (If the stock isn't enough to cover the potatoes, add more stock or water until the potatoes are covered.)3 to 4 cups vegetable stock, 2 tsp kosher salt
- Bring the pot to a boil. Continue boiling for about 20 minutes until potatoes are cooked through and can be pierced easily with a fork. (Tip: Use tongs to remove a potato from the pot and place on a plate to test with the fork.)
- Drain potatoes and transfer to stand mixer bowl.
- Use a potato masher to mash the potatoes together with the butter. The potatoes do not need to be fully smooth at this step; this just gets the process started.¼ cup butter
- Add garlic, Italian seasoning, chives, and cream cheese.4 cloves garlic, 1 tbsp Italian seasoning, 2 tbsp fresh chives, 4 oz cream cheese
- Use the stand mixer's paddle attachment to blend everything together until the cream cheese and herbs are evenly distributed.
- Add Asiago and Parmesan and mix until well-combined.¾ cup shredded Asiago cheese, ¼ cup grated Parmesan cheese
- Add sour cream and heavy cream and mix until well-combined and the potatoes are creamy.½ cup sour cream, ½ cup heavy cream
- If serving immediately: Check the temperature of the potatoes. If the cold ingredients have cooled the potatoes too much, transfer the potatoes to a baking dish, cover, and heat for about 10 to 20 minutes until potatoes are hot throughout. If not serving immediately: Transfer the potatoes to the fridge and reheat when ready to serve.
Nutrition
Nutrition information is an estimate for one serving.
These mashed potatoes were the best.
I'm so glad you liked them!