Name: Perfect Old Fashioned Mashed Potatoes - Recipe
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 4 lbs russet potatoes; 8 ounces cream cheese; ¼ cup butter; ½ cup heavy cream; 2 teaspoons salt; 1 teaspoon pepper

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Old fashioned mashed potatoes made from scratch with simple ingredients. Creamy and buttery, just like Grandma used to make.

old fashioned mashed potatoes pinterest image

When you grow up eating and cooking from scratch, it can seem kind of silly to think that something as simple as mashed potatoes actually has a recipe to it. It can feel like everyone is just born knowing how to make these kinds of old-fashioned dishes. However, that’s not the case!

The art of scratch-cooking nutritious and delicious dishes with staple ingredients has been lost to many. So, although it feels kind of silly to me to share such a basic recipe, I share it still because it is something I’ve taught my daughter and something she can now pass on. So, if it’s good enough for me to teach my daughter, then it’s good enough to share here!

Here on the farm, mashed potatoes and some good ole-fashioned bone broth-based gravy are expected to be served with favorites like Cast Iron skillet meatloaf, Chicken Fried Steak, and Slow roasted, shredded beef.

I know potatoes have taken some heat lately for being off-limits because they are a “high-oxalate” food which can make them difficult to digest for people with sensitivities.

But in this homemade mashed potatoes recipe, I’ll teach you how to prepare them to neutralize the effects of oxalates and make them easy on the stomach. Be sure to check out the notes section of the recipe card below.

I serve my old-fashioned mashed potatoes hot and fresh. They are the perfect side dish for cast iron skillet meatloaf, fried chicken, beef stew, pork chops, and a bunch of other family favorites. You might also want to try turning leftovers into breakfast mashed potato cakes.

Spend a busy day with me momming and getting stuff done – plus making my husband’s grandmother’s meatloaf and mashed potato recipe .

Why You’ll Love This Recipe

It uses ingredients that make a real difference: These creamy old-fashioned mashed potatoes have a beautiful mix of butter, cream cheese, and heavy cream. These ingredients work together to give this easy side dish a smooth, rich texture alongside a full, homemade flavor.
Mashed potatoes that are sturdy enough for gravy: With this recipe, you get mashed potatoes that are pure creamy goodness, nothing runny at all. They’re perfect alongside meatloaf, this slow-cooker pork roast, beef stew, pork chops, or this gut-healing chicken soup.
Not too hard on the tummy: If you’re oxalate-sensitive, it’s a good idea to soak the potatoes before cooking them. This simple step helps decrease the impact of oxalates without taking away from the taste.
A recipe worth passing down: I taught my daughter how to make these mashed potatoes. A good recipe like this one is a great way to preserve family memories and teach one more delicious life skill. And who really wants dry potatoes at Thanksgiving? No one, that’s who!

What You’ll Need

INGREDIENTS:

4 lbs russet potatoes
8 ounces of cream cheese
¼ cup butter
½ cup of heavy cream
2 tsp salt
1 tsp pepper

TOOLS:

Large pot of water
Colander
Hand masher or electric mixer
Cutting board & peeler

Step-by-Step Instructions

Prep your potatoes – Peel them and dice into 1” cubes. Soak in water for at least 30 minutes. This helps remove some of the oxalates for better digestion and gives you creamier results.
Cook – Drain and rinse the soaked potatoes, then add them to a large pot of cold water with 1 tsp of salt and bring to a rolling boil.

Boil for 15–20 minutes, or until they fall apart with no resistance when poked with a fork.
Drain and mash – Drain out excess water, return to the hot pot (off the heat), and toss in the cream cheese, butter, heavy cream, salt, and pepper.

Use a masher or mixer to whip everything until smooth and creamy.
Serve hot – Don’t wait too long; these are best when they’re warm and ready for gravy.

FAQ

Do I need a special tool to mash potatoes?

You can use a potato masher for this recipe, especially if you prefer some texture. The tool is simple to use and enables you to control how chunky or smooth your mashed potatoes turns out.

If you want a super smooth, fluffy mash, use a hand mixer. It’s quick and efficient. And if you want an even lighter, airier texture, grab a potato ricer. This one presses the potatoes through fine holes to eliminate lumps.

What type of potatoes are best for making perfect mashed potatoes?

There’s a lot of potato varieties out there, like Yukon Golds, red potatoes, and others. But for the best mashed potatoes, it’s best to stick with Russet potatoes. These have a high starch content that makes them light and fluffy, giving you that classic, smooth texture everyone loves.

Yukon Gold potatoes are also a good option, particularly if you prefer a mash that’s creamier and somewhat denser. Red potatoes can work for this recipe too, though these are waxier, resulting in a firmer mash that doesn’t have the soft, fluffy texture you might be looking for.

And if you’re looking for a twist, sweet potatoes are a delicious alternative. They have a richer, sweeter flavor and a denser texture that’s noticeably different from classic mashed potatoes. But for traditional mashed potatoes, Russets are hands-down the best bet.

Is this mashed potato recipe still good without cream cheese?

Yes, you can still make a delicious batch of mashed potatoes without cream cheese. The cream cheese adds a rich, tangy flavor and extra creaminess, but you can swap it with more butter, heavy cream, or even sour cream for a similar texture. If you prefer a lighter version, feel free to skip it entirely. Your mashed potatoes will still be tasty, just without that extra creaminess and subtle tang.

What else can I use if I don’t have heavy cream for these mashed potatoes?

Regular milk, like whole milk, is the easiest swap there is. This milk keeps the mashed potatoes creamy without thinning them out. Evaporated milk works too and adds a richer flavor. If you like a little tang, sour cream or plain Greek yogurt are options to consider.

What you want to avoid is skim or low-fat milk, as these will make your mashed potatoes bland and watery. And isn’t that the opposite of what you’re going for here?

Tips

Start with cold water in the pot. Place your potatoes in cold water first, then bring the pot to a boil so they cook evenly. The best mashed potatoes are those that cook from the inside out, without turning mushy.

Mash the potatoes while they are still hot: Hot potatoes absorb butter and cream more easily than ones that have cooled. If you take forever before mashing, that makes the drained potatoes will firm up, which makes them harder to mix smoothly.

Warm the butter & cream before mixing: Nothing stiffens mash better than cold dairy products. Warm butter and cream blend more smoothly, and you get really creamy potatoes without needing to overmix.

Soak peeled potatoes before boiling: A 30-minute soak in cold water helps remove excess starch while reducing oxalates. This step improves the texture and also makes them easier to digest. However, if you’re on a low-oxalate diet, cooked potatoes are something to avoid, according to Healthline.com.

Storage

Store leftovers in an airtight container in the fridge. They should stay fresh and delicious for up to 4 days. When hunger pangs strike, reheat on the stovetop and add a splash of cream or milk. That’s how you restore that creamy texture. These don’t freeze well, though. They get quite grainy, so enjoy them fresh.