Name: Mashed Potatoes with Chicken Broth
Cook time: 15 min
Total time: 15 min
Ingredients: 8 ounces cream cheese (brought to room temperature to ensure smooth blending); 5 pounds russet potatoes (peeled and cut into quarters or 1–2-inch pieces for uniform cooking); ¾ cup buttermilk (for creaminess and a lightly tangy finish); 1 teaspoon salt (plus additional salt as desired for seasoning); 8 cups chicken broth (or approximately 6–8 cups as needed to fully cover the potatoes); ½ cup salted butter (melted or sufficiently softened for easy incorporation)

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Mashed potatoes with chicken broth are creamy, savory, and dependable for family dinners or holiday meals. Russet potatoes simmer in broth before being mashed with butter, cream cheese, and tangy buttermilk for extra flavor.

Mashed potatoes are already one of the most comforting side dishes you can put on the table, but cooking the potatoes in chicken broth gives them an extra layer of savory flavor without making the process complicated. Instead of relying only on the dairy added at the end, the potatoes absorb some of that seasoned broth as they soften.

This version is especially useful when you need a generous batch for a family meal. Russet potatoes mash beautifully, while softened cream cheese and butter help create a rich consistency. Buttermilk adds just enough tang to balance all that richness without overpowering the potatoes.

The method is also flexible when it comes to texture. You can mash everything by hand for a slightly more rustic finish or carefully use a hand mixer for a smoother result. Just remember that potatoes are happiest when they are mixed only until creamy.

Mashed Potato Ingredients

Russet potatoes: Their high starch content makes them particularly well suited to light, fluffy mashed potatoes. Cutting them into similar-size pieces helps them cook evenly.

Chicken broth: Used as the cooking liquid instead of plain water, broth gives the potatoes a deeper savory flavor from the beginning.

Salted butter: Adds richness and helps create the smooth, comforting texture expected from classic mashed potatoes.

Cream cheese: Softened cream cheese blends into the hot potatoes and gives the mash extra body and creaminess.

Buttermilk: Loosens the potatoes while providing a mild tang that balances the butter and cream cheese.

Salt: Enhances the potato and broth flavors. Because both the broth and salted butter already contain salt, taste before adding extra.

Helpful Tips

Cut the potatoes into evenly sized pieces so smaller chunks do not become waterlogged while larger pieces are still firm in the center.
Bring the cream cheese toward room temperature before mixing so it melts smoothly into the hot potatoes without leaving small cold pieces behind.
Avoid excessively beating the potatoes. Too much mixing can release additional starch and turn an otherwise fluffy mash dense or gluey.

Cooking Steps

STEP 1: Peel the russet potatoes and rinse them thoroughly under cool water. Cut them into quarters or roughly 1 to 2-inch pieces, keeping the chunks as uniform as possible.

STEP 2: Transfer the potatoes to a large pot and pour in enough chicken broth to cover them completely. Depending on the size and shape of your pot, you may not need the entire 8 cups.

STEP 3: Place the pot over high heat and bring the broth to a boil. Reduce the heat to medium once boiling and simmer for about 15 minutes. The potatoes are ready when a fork slides easily through the center of the pieces without resistance.

STEP 4: While the potatoes simmer, place the softened cream cheese and butter in a large mixing bowl. Having the dairy ready before draining the potatoes allows you to combine everything while the potatoes are still very hot.

STEP 5: Drain most of the cooking broth from the potatoes, but reserve a small amount. Keeping a little broth available makes it easier to adjust the consistency later without diluting the savory flavor with water.

STEP 6: Add the hot potatoes to the bowl with the butter and cream cheese. Pour in the buttermilk and add the salt, then begin mashing while everything is warm.

STEP 7: Continue mashing until the butter and cream cheese are fully incorporated and the potatoes reach your preferred consistency. Add a splash of reserved broth if they seem thicker than you would like.

STEP 8: Taste before serving. Add additional salt only if necessary, then spoon the potatoes into a serving bowl and serve them while they are hot and creamy.

Can I use all the chicken broth in the pot?

Use only enough broth to fully cover the potatoes while they cook. A large pot may require close to 8 cups, while a smaller pot can require less. After cooking, drain most of it rather than mashing the potatoes with all the liquid.

Why cook potatoes in chicken broth instead of water?

Potatoes absorb some of their cooking liquid as they simmer. Using chicken broth allows savory flavor to work its way into the potatoes before butter, cream cheese, or buttermilk is added. This creates a more seasoned base than boiling the potatoes in plain water.

Can I make these mashed potatoes ahead?

Yes. Prepare the potatoes as directed, let them cool, and refrigerate them in a covered container. When reheating, stir gently and add a small amount of buttermilk, reserved broth, or butter if needed to restore their creamy consistency.

Should I use a potato masher or hand mixer?

A potato masher gives you greater control and is less likely to overwork the potatoes. A hand mixer can produce a smoother texture, but use it briefly and at a low speed. Excessive mixing can make high-starch russet potatoes sticky rather than fluffy.

Can I substitute regular milk for buttermilk?

Regular milk can loosen the potatoes, but the flavor will be somewhat different. Buttermilk contributes a light tang that helps balance the richness of the butter and cream cheese. If you substitute milk, add it gradually so the potatoes do not become too loose.

Perfect Pairings

These potatoes are substantial enough for a holiday table but simple enough for an ordinary weeknight dinner. Their mild, savory flavor makes them particularly good beside main dishes with juices or sauces that can mingle with the creamy potatoes.

Roasted chicken: A straightforward roasted chicken is a natural match because the savory flavors complement the broth used to cook the potatoes.

Pot roast: Rich beef and cooking juices pair especially well with creamy potatoes and turn the dish into a hearty comfort-food meal.

Roasted vegetables: Carrots, broccoli, Brussels sprouts, or green beans add color and a contrasting texture alongside the smooth potatoes.

Keeping Leftovers Fresh

Let leftover potatoes cool before transferring them to an airtight container. Store them in the refrigerator for about 3 to 4 days. Because this recipe contains cream cheese, buttermilk, and butter, avoid leaving the potatoes sitting at room temperature for an extended period.

For reheating on the stovetop, place the amount you need in a saucepan over low heat. Stir frequently and add a small splash of chicken broth or buttermilk if the potatoes have thickened in the refrigerator.

You can also reheat individual portions in the microwave. Cover the potatoes loosely, heat in short intervals, and stir between each interval so they warm evenly. A small pat of butter stirred in at the end can restore some of their freshly made richness.

Mashed potatoes can be frozen, although dairy-rich versions may change slightly in texture after thawing. Store them tightly covered for up to about one month for the most consistent result. Thaw overnight in the refrigerator before reheating slowly and stirring in a little additional liquid if necessary.

With potatoes cooked directly in savory broth and finished with cream cheese, butter, and buttermilk, this is a practical way to give a familiar side dish more depth. The large batch makes it particularly convenient for gatherings, Sunday dinners, and holiday menus when you need a creamy potato side that can comfortably feed a crowd.