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Creamy Mashed Potatoes

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Creamy Mashed Potatoes made with tender russet potatoes, cream cheese, butter, and heavy cream create a velvety, rich side dish. Enhanced with Better Than Bouillon Roasted Chicken Base and garlic powder, this classic comfort food pairs perfectly with any main course, ideal for family dinners and holidays.

Ingredients

5 pounds russet potatoes

2 tablespoons Better Than Bouillon Roasted Chicken Base

Water (enough to cover potatoes)

8 ounces cream cheese, softened

1/2 cup salted butter (1 stick), softened

1 teaspoon garlic powder

1 teaspoon black pepper

1/4 teaspoon salt

2 cups heavy cream

Extra butter and fresh parsley for garnish (optional)

Instructions

  • Peel and cut the russet potatoes into even chunks for uniform cooking.

  • Place potatoes in a large pot and cover with water. Stir in Better Than Bouillon Roasted Chicken Base until dissolved.

  • Bring to a boil over medium-high heat, reduce to a simmer, and cook until potatoes are fork-tender (15-20 minutes).

  • Drain potatoes well and return to pot or large mixing bowl.

  • Add softened cream cheese, butter, garlic powder, black pepper, and salt. Mash until smooth.

  • Gradually add heavy cream while mashing until potatoes are creamy and smooth. Adjust seasoning to taste.

  • Transfer to serving dish; garnish with extra butter and fresh parsley if desired. Serve warm.

Notes

For a dairy-free version, substitute cream cheese and butter with vegan alternatives and use coconut or almond milk instead of heavy cream.

Add roasted garlic, caramelized onions, or shredded cheese for flavor variations.

Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently with added cream or milk to restore creaminess.

Avoid over-mixing to prevent gluey texture; use a potato masher instead of a food processor.

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