Melt-in-Your Mouth Mashed Potato Recipe, text on an image of a plate of thanksgiving dinner

How Can I Make Melt-in-Your Mouth Mashed Potatoes?

The key to any holiday meal is the mashed potatoes, and if your mashed potatoes have more in common with a bag of ready mix cement than silky smooth sherbet, then you need this recipe for mouth-watering mashed potatoes.  Making creamy and delicious mashed potatoes is simple, fast and easy, but done incorrectly and mashed potatoes can come out lumpy, soupy or an awkward combination of each.  Use this easy to follow recipe for making melt-in-your mouth mashed potatoes.

Melt-in-Your Mouth Mashed Potatoes Recipe


5 pounds of Yukon Gold Potatoes

½ pound Butter

8 oz. of Cream Cheese

½ cup of Milk

½ head of peeled and chopped Garlic

Salt and Pepper

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Kitchen Equipment Needed

Large Pot


Potato Masher

Hand Mixer/ Stand Mixer

Measuring Cup

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Rinse Yukon Gold Potatoes thoroughly and chop into quarters, then add to Large Pot.  Peel and chop the ½ head of Garlic and add to large pot with the cut potatoes.  Fill large pot with water until potatoes are completely covered and place on stove top burner on high heat.  Boil the potatoes for about 25 minutes or until they are soft and tender.  Drain the water from potatoes and garlic in sink using the Colander, and rinse the large pot with cool water to remove potato residue, then return potatoes and garlic to the large pot.  Take ¼ pound of Butter, ¼ cup of Milk, and 4 oz. of Cream Cheese and place them into the measuring cup and warm (Do Not Melt) them in the microwave.  Add the butter, milk and cream cheese to the large pot with the potatoes and garlic and mash with the Potato Masher.  Mix and mash with the potato masher until no chunks remain.  Warm the remaining milk, butter and cream cheese in the measuring cup and add to the mashed potatoes mixture and use Hand/Stand Mixer on a medium speed to blend all ingredients together.  Add salt and pepper to taste while mixing on a high speed until the potatoes are creamy and delicious.

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