These Three Ingredient Mashed Potatoes are the perfect easy side dish recipe. This easy mashed potato recipe is simple enough for a weeknight meal, but delicious enough to make for holidays.

side view of a bowl of creamy mashed potatoes with a pad of melting butter, parsley, and black pepper - 1

I’m so excited to share my friend Rebecca’s new cookbook with you today. It is coming out at the perfect time because it is all Vegetable Side Dishes ! These recipes are great for all year round, but I know so many of you are looking for delicious and easy sides to make for the holidays.

Rebecca Lindamood – amazing author of Foodie with Family – has done in it again! You may remember last year when I shared Rebecca’s Dinner Rolls and reviewed her cookbook of great bread recipes. She has put out another great book full of fantastic recipes that I know you will treasure.

I found this delicious Three Ingredient Mashed Potato recipe in Rebecca’s book, and I know you would want it for Thanksgiving. It is a great spin on traditional mashed potatoes .

overhead view of vegetable side dishes cookbook on a cutting board - 2

How to Make Mashed Potatoes

There are so many mashed potato recipes, but this simple easy recipe will be one you can fall back on. Find the full recipe in the recipe card below.

  1. Cut the potatoes into quarters.
  2. Add to a large stockpot and cover with water.
  3. Bring to a boil. Once at a full boil, add salt and boil for 15 minutes uncovered.
  4. Transfer to a bowl, add butter and cream cheese, and use a sturdy spoon or a hand mixer to mix to desired smoothness.

Tips and Tricks

  • Get your potatoes smoother. Put the mashed potatoes through a potato ricer or a food mil before mixing in the butter and cream cheese.
  • Leave the peels on. If you want more rustic mashed potatoes this recipe totally works with unpeeled potatoes.
  • Adjust the serving size. This makes 10 servings of mashed potatoes. If you are having a smaller Thanksgiving, cut the recipe in half.

Other Mix Ins

These potatoes are great as is! But if you would like to make spin offs and experiment with them, Rebecca gives some great suggestions. I love all the different tips and tricks she has in her cookbooks.

  • Garlic Mashed Potatoes: Add garlic cloves to the water as it boils with the potatoes. Leave those cooked cloves in when you mash the potatoes for a great garlic flavor.
  • Bacon Cheddar Mashed Potatoes: Mix in 1 cup of cheddar cheese and 1 cup of crisply cooked bacon bits to the potatoes. For some extra zip, you can also add in 1/4 cup horseradish.

Leftovers

Leftovers can be stored in the refrigerator for up to four days. This recipe also freezes well. I like to scoop single servings of mashed potatoes onto parchment paper and flash freeze them for four hours before transferring them to an airtight container. Return the container to the freezer and store for up to three months.

overhead photo of mashed potatoes in a dark bowl with a pad of butter and garnished with parsley and pepper - 3

Other Great Thanksgiving Recipes

If you are looking to round out your holiday, here are some of my favorites:

  • The Best Roast Turkey
  • Honey Glazed Carrots
  • Homemade Stuffing
  • Cranberry Sauce
  • Pecan Pie
  • Pumpkin Pie

If you try any of these recipes, leave me a comment and let me know what you think! I love hearing from you.

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Ingredients

  • 5 pounds Yukon gold potatoes peeled or not, and quartered
  • 3 tablespoons kosher salt
  • 1 pound butter room temperature and cut into 1 inch pieces
  • 8 ounces cream cheese softened to room temperature

Instructions

  • Add the potatoes to a large stock pot. Fill with water and cover so that there is an inch of water above to top of the potatoes. Bring to a boil.
  • Once at a roaring boil, add the salt. Boil, uncovered, for 15 minutes or until you are able to easily mash a potato with the back of a spoon.
  • For rustic potatoes , as pictured here, transfer the potatoes to a bowl with a slotted spoon. Add in the butter and cream cheese. Mash with a hand masher, and then stir with a sturdy spoon until desired consistency.
  • For smoother potatoes (make sure to peel them before cooking), pass the potatoes through a potato ricer or food mill. Then transfer to a bowl with the cream cheese and butter. Stir with a sturdy spoon until smooth.
side view of a bowl of creamy mashed potatoes with a pad of melting butter, parsley, and black pepper - 4

did you make this

Three Ingredient Mashed Potatoes

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side view of a bowl of creamy mashed potatoes with a pad of melting butter, parsley, and black pepper - 5

Three Ingredient Mashed Potatoes

Ingredients

  • 5 pounds Yukon gold potatoes peeled or not, and quartered
  • 3 tablespoons kosher salt
  • 1 pound butter room temperature and cut into 1 inch pieces
  • 8 ounces cream cheese softened to room temperature

Instructions

  • Add the potatoes to a large stock pot. Fill with water and cover so that there is an inch of water above to top of the potatoes. Bring to a boil.

  • Once at a roaring boil, add the salt. Boil, uncovered, for 15 minutes or until you are able to easily mash a potato with the back of a spoon.

  • For rustic potatoes , as pictured here, transfer the potatoes to a bowl with a slotted spoon. Add in the butter and cream cheese. Mash with a hand masher, and then stir with a sturdy spoon until desired consistency.

  • For smoother potatoes (make sure to peel them before cooking), pass the potatoes through a potato ricer or food mill. Then transfer to a bowl with the cream cheese and butter. Stir with a sturdy spoon until smooth.

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  • Newsletter