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Marty’s Mashed Potatoes

  • Author: Christine Muldoon
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 1x


Creamy, buttery, delicious mashed potatoes



5lbs of russet or gold Yukon potatoes
2 sticks of butter plus more for topping, cut into large pieces
¼ cup of creme fraiche
1 8oz package of organic cream cheese
Salt and pepper to taste


Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until the potatoes are cooked through, 30 to 35 minutes. (When they’re cooked through, a fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.)

Preheat the oven to to 350 degrees

Drain the potatoes thoroughly in a large colander. Place them into the bowl of a stand mixer and add the pieces of butter, 8oz package of cream cheese, and creme fraiche. Turn the stand mixer on medium and mix and mash together until everything is relatively smooth. Don’t over mix! Add salt and pepper to taste. 

Transfer the potatoes to a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place in the oven until the butter is melted and the potatoes are warmed through.

Keywords: Thanksgiving, recipes, dinner