Lucille’s Mashed Potatoes

It has to do with time I presented you to my household’s mashed potato dish! Satisfy the only mashed potatoes I ever wish to consume.

Every Thanksgiving, my mother opens a 1970s church cookbook called “Thyme to Prepare” to make them. They’re called “Fridge Potatoes” and the dish mentions 3 authors, with my great-grandmother Lucille noted 3rd. I call them Lucille’s mashed potatoes, so that’s what I’m calling them today.

For a number of years now, I have actually pondered how to provide a “Cookie and Kate” variation of these mashed potatoes (as in, a lighter variation). However why tinker a good idea? We’re discussing a conventional vacation dish that I delight in two times a year, on Thanksgiving and Christmas.

potatoes and Lucille

Let me inform you, these mashed potatoes deserve it. Lucille’s mashed potatoes are velvety and thick, tasty and tempting. They are all of those things. Here’s what they are not: light, fluffy, milky or watery. Lucille’s potatoes are whatever that I desire mashed potatoes to be! Absolutely nothing more and absolutely nothing less.

Lucille’s dish requires cream cheese and sour cream, instead of milk or cream. The cream cheese assists strengthen the mashed potatoes, so they reheat magnificently. That’s why the dish struck church woman gold it’s scrumptious and you can cross the mashed potatoes off your list a day or 2 beforehand. Thus the name “fridge mashed potatoes.”

This year, I chose to share dish as is, with a few of my notes included for clearness. I’ll breakdown the components, too. Prepared to make the very best mashed potatoes ?!

how to make cream cheese mashed potatoes

About Lucille

Wait, can I inform you a bit about my great-grandmother Lucille? She was an unique woman. Fantastic, too.

Lucille was the earliest of 6 siblings. She finished from high school at the age of 16 and college at 20, in 1924. Prior to the web existed, she immersed herself in my household’s genealogy and composed a whole book about our household’s history. She printed it for future generations, total with a pull-out ancestral tree. The names go back to Switzerland in the 1300s. Lucille was truly something else.

She was older when I was born, however I remember her huge laugh and the M&M’s she constantly kept in an expensive container on her coffee table.

how to mash potatoes

Mashed Potato Considerations

Let’s break down the components and techniques utilized to make Lucille’s mashed potatoes.

To Begin With? The potatoes. My household constantly utilizes Russet potatoes, which is how I like these mashed potatoes. They taste like the within a baked potato. I enjoy that. Report has it that Yukon Golds are creamier, however Adrianna states they take longer to prepare and break down.

Successive: To peel, or not to peel your potatoes? My mother and granny constantly peel the potatoes prior to making these mashed potatoes. I like the taste of potato skins and I like some texture to my mashed potatoes, so I didn’t peel mine. I’m likewise lazy. Peel your potatoes if you desire smooth, skin-free mashed potatoes.

Do you like some texture in your mashed potatoes? For some texture (revealed here), simply utilize a potato masher and mash simply till the potatoes are as chunky or velvety as you ‘d like them to be.

Or do you choose smooth mashed potatoes? Make certain to peel your mashed potatoes prior to cooking. Then, either keep mashing with your potato masher, or utilize a hand mixer or stand mixer to mix them till smooth. For ultra extremely smooth mashed potatoes, utilize a ricer to process the potatoes and after that a mixer to mix them till velvety (see Adrianna’s technique here).

The best refrigerator [make-ahead] mashed potatoes recipe! So easy and delicious.

How to Make Mashed Potatoes

As soon as your potatoes are mashed, stir in the staying components. Cream cheese and sour cream deal great deals of taste and additional creaminess (you can utilized lowered fat ranges if you desire). The mashed potatoes aren’t finish without a little butter and some salt. Lucille’s secret active ingredient? Onion powder. It provides these mashed potatoes a subtle, gimme-more-of-that quality. Do not avoid it.

As soon as whatever’s stirred in, these mashed potatoes are scrumptious and prepared to consume right now. Nevertheless, you can let them cool and save them for later on. Reheating them in the oven appears to focus the tastes much more, and I discover them a little bit more tempting after they’re baked. Vacations are busy, so pick whichever alternative is most hassle-free.

To serve, you can dress them up with a garnish (or not). My granny sprays a ground paprika on top for color (not the hot or smoked kind). You can likewise do carefully sliced chives, or parsley, or simply a pat of butter. They’re remarkable no matter how you serve them! Now that I have actually made them for myself, I need to state mashed potatoes are truly simple to make. Real, homemade mashed potatoes or bust!


Make-ahead mashed potatoes recipe (my very favorite mashed potatoes!)

Yearning something various? Do not miss my tasty mashed sweet potatoes.

Please let me understand how these mashed potatoes end up for you in the remarks! I hope they become your household’s preferred mashed potatoes, too.

My favorite mashed potatoes! Creamy, tangy, totally delicious. You can make them ahead of time, too.

Lucille’s Mashed Potatoes

  • Author: Cookie and Kate
  • Preparation Time: 15 minutes
  • Prepare Time: 20 minutes
  • Overall Time: 35 minutes (plus optional 30-minute reheat time)
  • Yield: 8 to 12 portions 1 x
  • Classification: Side
  • Technique: Stovetop
  • Food: American

5 from 20 evaluations

My household’s preferred mashed potatoes dish! These mashed potatoes are velvety, abundant and tasty, thanks to the cream cheese and sour cream. You can make these mashed potatoes ahead of time, too (see the last action for information). Dish yields 8 big or 12 medium portions; I think you might effectively cut in half the dish for a smaller sized crowd.


  • 5 pounds Russet potatoes, ideally natural *
  • 3 teaspoons salt, divided
  • 6 ounces cream cheese (that’s 3/4 of one brick)
  • 1 cup ( 8 ounces) sour cream
  • 2 tablespoons saltless butter
  • 3/4 teaspoon onion powder
  • Optional garnishes: Carefully chopped fresh chives, pat of butter, spray of moderate paprika (not the smoked kind) and/or newly ground black pepper


  1. To prepare your potatoes, you can either scrub them tidy and leave them unpeeled (like I did) or rinse and peel them (for smooth, skin-free mashed potatoes). Then cut the potatoes into even pieces about 2″ in size (see pictures).
  2. Location the potato pieces in a big Dutch oven or soup pot. Include 1 teaspoon of the salt, and sufficient water to cover the potatoes by 1 to 2 inches.
  3. Bring the mix to a boil over high heat. Continue cooking, lowering the heat as essential to avoid overflow, till the potatoes are quickly pierced through by a fork, about 10 to 15 minutes.
  4. Thoroughly drain pipes off all of the water and return the potatoes to the pot. Mash the potatoes till they reach your wanted consistency (I like my own a little chunky, however you can mash them totally smooth if you choose).
  5. Include the cream cheese, sour cream, butter, the staying 2 teaspoons of salt and the onion powder. Stir till whatever is blended together uniformly. You can serve the mashed potatoes instantly at this moment, with garnishes of your option.
  6. If you’re making these mashed potatoes beforehand, move them to a casserole meal with a cover (my Dutch oven is oven-safe so this was unneeded). Smooth the top, cover, and save the mashed potatoes for approximately 3 days in the fridge. To serve, pre-heat the oven to 350 degrees Fahrenheit. Bake the mashed potatoes, covered, till warmed through, about 30 to 35 minutes. Serve with garnishes of your option.


Remaining mashed potatoes? They will keep well in the fridge, covered, for approximately 4 days.

* Why purchase natural? Potatoes are # 12 on the Dirty Lots list, suggesting that traditionally grown potatoes are normally high in pesticide residues.
” Light” alternative: I utilized full-fat cream cheese and sour cream, however my mother utilizes lowered fat and I truthfully can’t discriminate.
Make it dairy free/vegan: I have not attempted, however I believe these mashed potatoes would be excellent with 1 3/4 cups vegan sour cream (see my cookbook, page 217) in location of the sour cream and cream cheese. You can leave out the butter or stir in a tablespoon or 2 of extra-virgin olive oil in its location.
Suggested devices: I made these mashed potatoes in my 5.5-quart Dutch oven, which was simply huge enough, and utilized my OXO potato masher ( those are affiliate links).

▸ Nutrition Details

The info revealed is a price quote offered by an online nutrition calculator. It must not be thought about an alternative to an expert nutritional expert’s recommendations. See our complete nutrition disclosure here.

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