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The Creamiest Mashed Potatoes

The holidays are a special time to gather and share food and memories. These mashed potatoes will be the talk of the pot luck! For this recipe you need to roast a full garlic head before starting the mashed potatoes. You can find the recipe for the roasted garlic here. Trust me, it will make a huge difference in your mashed potatoes.

The butter, heavy cream, Mexican sour cream and cream cheese all combine together to make the creamiest mashed potatoes. You don't have to add all three, but you'll probably regret not doing it. They are decadent and delicious!

Here's what you'll need:


2lbs Yukon potatoes, peeled and diced

1/2 cup cream cheese

1/2 cup Mexican cream (or your fav sour cream)

1/2 cup heavy cream

1/3 cup butter

1 bunch chives, sliced in rounds

1 head of garlic, roasted

Salt & Pepper TT

1/2 TSP Paprika


Step 1: Peel and dice the potatoes and set aside.

Step 2: In a large pot add water until halfway full, then over medium heat, add diced potatoes into pot. Bring the potatoes to a boil, about 15 minutes until potatoes are fork-tender.

Step 3: Drain the water from the potatoes then add back into the pot. Using a masher, mash the potatoes until desired texture.

Step 4: Add butter and 3/4 of the roasted garlic (save a few garlic cloves for topping) and mix together. Then add sour cream, heavy cream and cream cheese and mix into potatoes thoroughly.

Step 3: Add paprika, salt & pepper to potatoes and mix together.

Step 4: Move potatoes into serving dish and top off with chives and pieces of roasted garlic cloves and serve.

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