Mashed Potatoes - Brenda Gantt (2024)


Brenda Gantt


  • Veggies
  • By recipeshub
  • June 20, 2023

Mashed potatoes are a classic and beloved side dish, especially during holiday dinners. This recipe for mashed potatoes offers a convenient twist by incorporating cream cheese and sour cream for added flavor and creaminess. One of the biggest advantages of this recipe is that it can be made ahead of time, freeing up precious last-minute preparation for your holiday feast. With the combination of rich butter, creamy dairy, and fluffy potato flakes, these mashed potatoes are sure to be a hit at any gathering.


  • 6 tablespoons (84 g) unsalted butter, melted
  • 2¼ cups (535 ml) skim milk
  • 6¼ cups (375 g) potato flakes
  • 6 cups (1.4 L) water
  • 4 ounces (115 g) fat-free cream cheese, softened
  • 1 cup (230 g) fat-free sour cream


  1. In a mixing bowl, combine the melted butter, skim milk, potato flakes, and water as directed on the potato flakes packaging.
  2. In a separate bowl, use an electric mixer to whip the cream cheese until creamy.
  3. Blend in the fat-free sour cream with the whipped cream cheese.
  4. Fold the prepared potato mixture into the cream cheese and sour cream mixture.
  5. Beat well until all the ingredients are thoroughly combined.
  6. Transfer the mashed potato mixture to a slow cooker.
  7. Cover the slow cooker and cook on low for 3 to 5 hours.


  • 10 servings


  • Follow the instructions on the potato flakes packaging to ensure the correct ratio of water and potato flakes.
  • Soften the cream cheese beforehand to ensure it blends smoothly into the mashed potatoes.


  • 222 g water
  • 276 calories (39% from fat, 10% from protein, 51% from carbs)
  • 7 g protein
  • 12 g total fat
  • 8 g saturated fat
  • 3 g monounsaturated fat
  • 0 g polyunsaturated fat
  • 35 g carbs
  • 2 g fiber
  • 1 g sugar
  • 162 mg phosphorus
  • 133 mg calcium
  • 1 mg iron
  • 120 mg sodium
  • 567 mg potassium
  • 496 IU vitamin A
  • 136 mg ATE vitamin E
  • 31 mg vitamin C
  • 35 mg cholesterol


  • For a richer flavor, you can use whole milk or cream instead of skim milk.
  • Adjust the consistency of the mashed potatoes by adding more or less liquid, depending on your preference.
  • To make ahead, prepare the mashed potatoes and refrigerate them in an airtight container. Reheat in the slow cooker on low heat before serving, adding a little extra liquid if needed.

In conclusion, these mashed potatoes with cream cheese and sour cream are a delightful twist on the classic side dish. The addition of cream cheese and sour cream brings extra richness and flavor to the fluffy and creamy mashed potatoes. One of the greatest advantages of this recipe is that it can be prepared ahead of time, allowing you to save valuable time and effort during the busy holiday season.

The combination of melted butter, skim milk, and potato flakes creates a smooth and velvety base for the mashed potatoes. The whipped cream cheese adds a tangy and creamy element, while the fat-free sour cream contributes to the overall richness and texture.

To ensure the best results, make sure to follow the instructions on the potato flakes packaging to achieve the desired consistency and flavor. Softening the cream cheese beforehand ensures it blends seamlessly into the mashed potatoes, creating a hom*ogeneous and luscious texture.

The slow cooker is an excellent tool for cooking the mashed potatoes, as it allows for even heat distribution and a gentle cooking process. Cooking the mashed potatoes on low heat for 3 to 5 hours ensures that they are thoroughly heated and flavors meld together beautifully.

With a yield of 10 servings, these mashed potatoes are perfect for serving a crowd. They pair well with various main dishes and can be customized with your favorite herbs or spices for added flavor complexity. Feel free to experiment with incorporating garlic, chives, or parsley for an extra kick.

For those who prefer a richer and more indulgent version, you can substitute skim milk with whole milk or cream. This will result in an even creamier and more decadent mashed potato experience.

To make ahead, prepare the mashed potatoes according to the recipe, and store them in an airtight container in the refrigerator. When ready to serve, reheat the mashed potatoes in the slow cooker on low heat, adding a little extra liquid if needed to maintain the desired consistency.

These mashed potatoes are a fantastic addition to any holiday dinner or special occasion. Their creamy and flavorful nature will impress your guests and elevate the overall dining experience. By preparing them ahead of time, you can focus on other last-minute preparations and enjoy a stress-free holiday gathering.

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Mashed Potatoes - Brenda Gantt (2024)


What do professional chefs use to mash potatoes? ›

A potato ricer is widely regarded as the best tool for mashed potatoes that are smooth and fluffy. Built like a big garlic press, it works by pushing cooked potatoes (one or two at a time) through a perforated grate, creating stringy, broken-down potato bits without releasing a ton of starch.

What does Rachael Ray use to mash potatoes? ›

Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Add chives or scallions. Season with salt and pepper, to your taste.

How do you make Julia Child's mashed potatoes? ›

Cook the potatoes in salted boiling water for about 15 minutes until they're tender, then drain. Pass through a ricer and return to the pot. Add more butter, heavy cream, the garlic béchamel sauce, fresh parsley, and salt and pepper to taste. Stir everything together and continue cooking for about 2 minutes.

How do restaurants make mashed potatoes so fast? ›

Restaurants prepare the potatoes ahead by boiling and mashing just the potato, then just before serving, it is mixed into boiling cream (or milk or even broth or a combination thereof) to reheat it and make it nice and creamy.

What potatoes does Ina Garten use for mashed potatoes? ›

I tried Ina Garten's simple recipe for mashed potatoes, and I loved the secret ingredient. In addition to Yukon Gold potatoes, butter, and milk, the ingredient list includes lemon zest. I loved how fresh the lemon made everything taste, but next time I'll probably use a little less.

Why are Bob Evans Mashed Potatoes so good? ›

Made with fresh red skin potatoes, butter, and real buttermilk, Bob Evans Mashed Potatoes tastes like homemade. We put extra care into making our mashed potatoes rich and creamy to deliver that homemade flavor your family expects.

Why soak potatoes before cooking mashed potatoes? ›

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

How does Rachael Ray keep her mashed potatoes warm? ›

Rachael Ray's Solution for Keeping Mashed Potatoes Warm

"Hold your mashed potatoes in a bain-marie, or water bath, with a lid on top [and] they stay for hours — days really," Ray, who recently partnered with Home Chef, said in an interview with Allrecipes. The method is oh-so-simple.

Why do restaurant mashed potatoes taste better? ›

Instead of regular milk, pro chefs generally use a generous helping of buttermilk and plenty of half-and-half or (even better) heavy cream in their potatoes. If you think the bartenders up front are pouring heavy, they've got nothing on the cooks in the back who are in charge of the mashed potatoes.

What is the liquid in Bob Evans Mashed Potatoes? ›

Let Bob Evans provide the balance, in your balanced meal. Made with fresh real potatoes, butter, and milk, Bob Evans Mashed Potatoes tastes like homemade.

What's in Bob Evans Mashed Potatoes? ›

Ingredients. Potatoes, Dairy Blend (Milk, Butter [Cream, Salt], Soybean Oil, Salt, Natural Flavor, Monoglycerides), Water, Contains Less than 2% of Garlic Powder, Natural Flavor, Potassium Sorbate (to Maintain Freshness), Salt, Sodium Acid Pyrophosphate (to Maintain Color).

How to make mashed potatoes Wolfgang Puck? ›

To mash potatoes: Press potatoes through ricer into large, heatproof bowl. Using sturdy spoon, gradually stir in milk and butter mixture. Continue stirring until potatoes are light and fluffy, seasoning generously to taste with salt, white pepper and nutmeg. Stir in horseradish.

What does adding an egg to mashed potatoes do? ›

They just taste rich (almost impossibly so). They do, however, feel creamy, because egg yolks are also emulsifiers (and are, in fact, the ingredient in mayo that makes it an emulsifier). The yolk emulsifies water and fat to create a cohesive, velvety bite, while providing a little fat and body of its own.

How do you boil potatoes in Ina Garten? ›

Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel.

What is the best tool for mashing potatoes? ›

The best potato masher is actually a ricer

If you want the most velvety, plush mashed potatoes, you're going to need a ricer. To understand why, it's important to know what makes potatoes gummy in the first place: overworking the starches in cooked potatoes.

What is the best mixer for mashed potatoes? ›

The KitchenAid® stand mixer makes quick, easy work of homemade mashed potatoes. Achieve your ideal texture with less effort and add mix-ins quickly and consistently.

Is it better to use a masher or mixer for mashed potatoes? ›

Use a hand masher for chunkier, more textural potatoes that are still light and creamy. Use a stand mixer or electric hand mixer for densely creamy potatoes, the heavy kind you have to use your fork as forklift to transport from plate to mouth.

What potatoes do chefs use? ›

Round White AKA Chef Potatoes

B is the most common in foodservice. B and C are usually served whole; these are more expensive per pound than A's, but the serving cost per plate is less.

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