The audacity! Calling a recipe perfect, it’s criminal. Or is it?!?!

I realize that calling something ‘perfect’ is a bit risky in the food blog world. Our tastebuds are all different, so is there one recipe that will suite everyone, perfectly? Possibly…

At the end of the day these are MY perfect mashed potatoes: no butter or heavy cream, minimal ingredients, easy preparation, and they reheat perfectly. You can make them DAYS, even MONTHS in advance and when you reheat them, they taste just as good as they did the day you made them. Rad, right?!?!

Soooooo, want to know how to make these starchy sensations? Duh, of course I’m going to make (ah hem, ask) you to watch my video. I’d just like to note, that doing this videos is only possible through the CONSTANT encouragement from my husband and friends. I HATE (with all of my heart) being on camera, but they keep encouraging me. Thank you guys!

*We like to refer to my kitchen as a ‘working kitchen.’ Sure, we could use a friends kitchen that is far fancier, but in the end, this is my real life in my real kitchen. Nothing fancy, at all! But, I love my kitchen. It’s been good to me, so I try to be good to it. Sorry kitchen, I know you could use a deep clean right now, soon, I’ll clean you real soon!

I was skeptical about these potatoes at first. Would they REALLY reheat to ‘perfection’ after being frozen? I was secretly assuming they’d turn out watery and flavorless, or dry, crumbly and still, flavorless. I’ll tell you something, I’ve made these mashed potatoes more times then I can count in the last 6 months. I catered a wedding and served these. I had Christmas dinner at our house and the bowl of mashed potatoes was practically licked clean. And then I made them for this video and the ‘crew’ raved about their amazingness.

So while I can’t claim that these are perfect mashed potatoes for everyone, I stand by my claim that these are MY perfect mashed potatoes. I feel pretty confident that if you try them you might just start referring to them at YOUR perfect mashed potatoes too.

Perfect Mashed Potatoes


  • 5 pounds Yukon Gold potatoes
  • 8 oz (1 block) cream cheese (low fat works great!)
  • 1 1/2 – 2 cups buttermilk or plain yogurt (lowfat or nonfat work well)
  • salt and pepper, to taste (I use about 1 tbsp salt and 2 tsp black pepper)



Wash the potatoes and cut into 1-inch chunks.

Place potatoes in a large pot of water (6-8 quarts) and bring to a boil over high heat.

Then reduce heat to a steady simmer. Cover and simmer until the potatoes are very tender (and pass the ‘fork test’), about 20 to 25 minutes.

Drain well (warm and dry potatoes help prevent lumps)

Place the potatoes into your stand mixer (or back into the pot and use a hand mixer).

Whip the potatoes by themselves until they are the texture you like.

Then, mix in cream cheese and buttermilk (pour in 1/2 cup at a time), mix until smooth (about 1 minute).

Add salt and pepper while you’re mixing.

Serving options:

1. Serve mashed potatoes right away.

2. Cool mashed potatoes to room temperature and divide into 2 loaf pans (pie plates or any casserole dish would work also). Cover with foil and refrigerate. Reheat at 375 degrees for 30 minutes, stirring about half way through.

3. Follow the same instructions in step 2, but freeze instead of refrigerate. Reheat at 375 degrees for 45 minutes, stirring about half way through.

As the potatoes reheat, they will thicken and return to their original texture. So when you stir them at the halfway point and they seem really runny and watery, don’t freak out, that’s normal, just keep baking them.

Recipe adapted form Ellen’s Kitchen