The Best Mashed Potatoes

Yup, I said it. These are the world best mashed potatoes.

I know there is a lot of debate about who makes the best mashed potatoes, what kind of potatoes to use, what kind of masher you use and so on… Well, after a few weeks of testing mashed potato recipes in preparation for Thanksgiving, I’ve finally settled on my favorite. It’s super smooth, creamy, buttery, and not the least bit dry. Some people are pretty insistant on using Russett Potatoes for mashed potatoes, but I’ve found that Yukon Golds are creamier and don’t dry out when boiled so they make a delicious choice for mashed potatoes.

Another key to making the best mashed potatoes is using a ricer. It’s kinda like a giant garlic press but for potatoes. And once you force the potato through the ricer it’s perfect smooth and light and makes for a super easy time when incorporating the butter, cream and cheeses.

And the third trick is the addition of some mascarpone. I just added an extra creaminess to the mashed potatoes and then you get to make tiramisu with the leftover cheese!

The Best Mashed Potatoes


  • 2 lbs Yukon Gold potatoes
  • 6 tbsp heavy cream
  • 2 tbsp unsalted butter
  • 3 tbsp shredded Parmesan cheese
  • 3 tbsp Mascarpone cheese
  • salt and pepper to taste


  1. Peel and dice potatoes, making sure all are in about 1 inch cubes. Place in a large pot and cover with water. Bring to a boil over medium-high heat and then reduce heat to medium low to maintain a rolling boil. Cook until potatoes are fork tender and you can easily pierce them with a fork when touched.
  2. Remove the potatoes from the heat and drain off the water. Place the diced potatoes through a ricer and then place back into the warm pot. Add the cream, butter, Parmesan, mascarpone and stir to incorporate. Season with salt and pepper and serve.
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26 thoughts on “The Best Mashed Potatoes

  1. Gaby, This is a very timely piece. I just had a long conversation with some representatives from the Mennonite Community and the one dish they think represents them the best is: Mashed Potatoes. They love them. I would venture go guess that they have never added Parmesan or Mascarpone cheese. They usually use only margarine and salt.

  2. I guess I will need to add a ricer to my christmas list. I saw it on another post somewhere so this has definitely convinced me:-). Love that you used the marscapone cheese – I bet it adds a ton of creaminess…mmmm. Would you even need gravy with these?

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