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This mashed potatoes recipe is thick, cheesy and seasoned to perfection. Using Yukon Gold potatoes will help give a creamier texture, but also, we add cream cheese, parmesan cheese, sour cream and heavy whipping cream just to be safe. A true indicator of great mashed potatoes is if you have to add gravy to them. With this mashed potatoes recipe, the potatoes are the star and taste amazing with or without gravy.
They’re the best mashed potatoes I’ve ever had. They are the PERFECT texture, and the flavor is 10/10. I settled on this recipe years ago after being let down with so many recipes. I’d always end up salting my portion because the flavor just wasn’t there. The addition of the caramelized onions really brings that extra umph potatoes need. I know it sounds like a weird ingredient but trust me. Congratulations you have found your forever mashed potatoes recipe.
You’ll absolutely want to check out my crunchy garlic potatoes while you’re here. It’s hands-down my favorite potato recipe.
Tips to Make the Best Mashed Potatoes
- Using a 12 qt stock pot to boil the potatoes helps ensure the potatoes are fully covered in water and the water won’t boil over onto the stove.
- Only peel the potatoes 90% of the way. Leave some skin to enhance the texture of the potatoes.
- Caramelize the onions on low/medium heat to get a deep caramelization and not a burnt flavor.
- Using a stand mixer fitted with a paddle attachment to mix the potatoes makes the job SO much easier.
- Don’t overmix the potatoes. They will get gummy if you over mix.
- Using softened cream cheese helps it become incorporated quickly and more evenly.
Ingredients
- 5 lbs yukon gold potatoes 90% peeled, cut into fourths or eighths
- 1 yellow onion diced
- 2 tbsp salted butter for cooking onion
- 1 tbsp olive oil for cooking onion
- 6 oz cream cheese softened
- 5 tbsp heavy whipping cream
- 1 tbsp better than bouillon chicken base heaping
- 1/3 C sour cream heaping
- 1/3 C grated parmesan cheese heaping
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Peel 90% of the skin off the potatoes and cut into fourths or eighths based on size
- Boil potatoes for 25 minutes
- Melt butter and olive oil together and cook diced onion over low medium heat until deeply caramelized. Set aside.
- Strain potatoes. Add half to a stand mixer followed by softened cream cheese, the rest of the potatoes and the heavy whipping cream. Beat with the paddle attachment for 5 seconds. Add the better than bouillon chicken base and sour cream, beat 5 more seconds. Add the parmesan cheese, salt and pepper, beat 5 more seconds. Add the caramelized onions and beat until everything is incorporated but you still have hunks of potato.
- Serve with or without gravy.