Recipe By Linda B. II
Published Dec 15th
Darn Good Mashed Taters!
Prep 20m Cook 25m Additional - Ready In 45m
Servings 18 servings Calories 190.2

I love making my mashed potatoes for company. They always tell me they are the best mashed potatoes they have ever had! I know, these are not healthy but they are worth the splurge! I hope you enjoy them too!

Recipe Ingredients

  • 5 pounds baking potatoes, peeled and cubed
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon sea salt
  • 1 teaspoon ground black pepper
  • ½ cup softened butter
  • 1 cup heavy cream

Cooking Directions

  1. 1 Place the potatoes in a large Dutch oven, cover with water and add the garlic powder, onion powder, salt, and pepper. Bring the potatoes to a boil over high heat, then reduce heat to medium and cook until tender, 15 to 20 minutes. Drain well.
  2. 2 Place the drained potatoes in a large bowl, add butter and whip the potatoes with an electric mixer until there are no lumps. Pour in the cream and continue whipping until the potatoes are fluffy.

Nutrition Facts

  • Calories 190.2
  • Carbohydrate 23.5 g
  • Cholesterol 31.7 mg
  • Fat 10.1 g
  • Fiber 2.3 g
  • Protein 2.3 g
  • Saturated Fat 6.3 g
  • Sodium 608.4 mg
  • Sugar 1.1 g


  1. What can I say these are some really "Darn Good Mashed Taters!!!" Sometimes the recipe title just fits to a "T" and this is one of those times! I cut the recipe in half and used red potatoes that I mashed with the skins. I used Land O Lakes light butter and used a mix - Read more ...
  2. I cut this recipe in half used organic reds kept the onion/garlic powder the same amount and only used a pinch of sea salt. I didn't need the full amount of cream. I used fat free half-n-half that I warmed to almost scalding and added it until it was the right consistancy. Great with meatloaf.
  3. These were really good! Nice and creamy with great seasoning. However I used the sea salt in the water and added the rest of the seasoning while mashing the potatoes. Then added more salt to taste and a little more cream as needed.
  4. great idea the only thing i ever did was salt and sometimes 1-2 fresh cloves of garlic but mash them for more potatoe flavor whipping breaks down the being of the potatoe too too much it is more akin to wallpaper paste then potatoes when whipped
  5. I haven't tried this recipe but I add chicken or beef (depending on what I am cooking) bouilon to the water and potatoes while they are cooking. No need for salt but I do add pepper and butter when mashing. My 8yr old loves them and always asks for 2nds. I'm rating this a 3 - Read more ...
  6. I think this is a good start but there are ways to make this so much better for you and still have good taste. If you substitute reduced fat sour cream for the heavy cream and a good quality margerine ( I use canola harvest marg. It tastes very close to butter )it will taste - Read more ...
  7. These were very good. I used margarine and kept everything as written. Next time I will use milk or half and half instead of heavy cream just to make the dish a little healthier. Thanks
  8. This recipe is ALMOST identical to the way I make my mashed potatoes. The only significant difference - I season the potatoes after they are drained (except for a little salt in the water). They can only absorb SOME of the seasoning from the water. Why pour all of that flavor down the drain?! Minor - Read more ...
  9. I love these potatoes for the ease of making a tasty mashed tater. I use all the seasonings as stated but used less butter and milk instead of cream. These are very tasty. My whole family likes them better than the regular ones!
  10. Absolutely heavenly! I never boiled my potatoes with the seasoning like this before (I always added it when mashing them) but this way works out extremely well. I used six large potatoes and added two sticks of butter. I also covered the pot while it was boiling and boiled until the cubes of potato had - Read more ...