Darn Good Mashed Taters! Recipe - Allrecipes.com
Darn Good Mashed Taters! Recipe
  • READY IN 45 mins

Darn Good Mashed Taters!

Recipe by  

"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 Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 18 servings Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    45 mins


  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. 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.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Nov 24, 2010

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 of half and half and skim milk. I eyeballed that to get the consistency I wanted so I probably used a bit more. Overall, a great side dish because there's nothing like classic comfort food and what better than taters!

Most Helpful Critical Review
Dec 01, 2008

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 since I haven't tried it but I'm sure it is good.


17 Ratings

Mar 30, 2008

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 differences - regular salt works fine in place of sea salt, milk instead of heavy cream, & ground white pepper instead of black (I like the way it just disappears in the potatoes versus black pepper). If you're one of those people who like lumps in your mashed potatoes, by all means, mash them by hand. If you're a fan of smooth, like me, an electric mixer is the way to go! One important note: for best results, drain the potatoes as soon as they are done boiling and don't let them sit too long before beating/whipping them. If you leave them sitting in the hot water after you remove them from the heat or even if you drain them & leave them in a covered pot, you will end up with pastey, gooey, shiny potatoes rather than fluffy ones. Something I had to learn the hard way! One last tip: I find that melting the butter & heating the milk before adding helps keep your potatoes hot. I should mention that I have not made this exact recipe with these exact measurements - just all of the same seasonings. Use more or less milk for your favorite consistancy. I have made them so many times that I just "eyeball" everything & let my tastebuds dictate any adjustments.

Jul 01, 2008

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 fabulous w/o all the fat.

Nov 20, 2007

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 very rounded corners. The flavor and texture are to die for!

Jun 30, 2008

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

Nov 22, 2010

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.

Mar 24, 2008

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!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 190 kcal
  • 10%
  • Carbohydrates
  • 23.5 g
  • 8%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 10.1 g
  • 16%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 608 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

Cool As A Cucumber Salad
Cool As A Cucumber Salad

We have over 100 cucumber salads to help you keep your cool.

Classic Meatloaf
Classic Meatloaf

Meatloaf is the hearty, family-pleasing meal that makes the greatest leftovers ever.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

How to Make Mashed Potatoes

Discover the best way to make light, creamy mashed potatoes.

Perfect Mashed Potatoes

Watch a foolproof method for making the ultimate comfort food.

Garlic Mashed Potatoes

Learn how to make red-potato mashers with garlic-flavored spreadable cheese.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States