“No Need for Gravy” Loaded Mashed Potatoes

This one’s for the family!  My famous Loaded Mashed Potatoes

If I had a nickle for every potato I’ve peeled for my Loaded Mashed Potatoes, I’d be a rich woman. If you don’t believe me, just ask my immediate and extended family who insist on them for every holiday meal and then some. I’ve never shared the recipe because there’s never been a recipe. But, the last time I prepared them I wrote down exactly what I did.

It’s a big recipe because I have a big family and my kids want leftovers. However, the recipe is very easy to cut down. Also, you can make these the day before and heat them slowly in a crock pot or in the oven so you’re not peeling potatoes and mashing right before the meal. They also freeze well–if you ever have any left which I highly doubt.

So, here it is! However, if you make them once, you will become the official Loaded Mashed Potato maker forever. Just sayin’–you’ve been warned.

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  • 5# Red potatoes
  • 4 cloves of fresh garlic
  • Water to cover
  • 1 t. salt
  • 1 stick butter
  • 8 oz. cream cheese
  • 8 oz. sour cream
  • 1/2 – 1 cn. evaporated milk
  • Salt and pepper to taste


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  • Peel potatoes (you may leave peeling on but scrub them well before slicing)
  • Rinse and slice in large stainless dutch oven or stock pot
  • Cover with water and add 1 t. salt and whole garlic cloves
  • Bring to a boil and simmer until potatoes are very tender
  • Turn off stove and drain potatoes making sure that garlic cloves remain with potatoes
  • Add a stick of butter and cream cheese and cover. Allow to sit for about 5 minutes.
  • Using a heavy duty hand held electric mixer, cream potatoes, butter, and cream cheese. Do not add any liquid until potatoes are completely mashed. Otherwise, you will have lumpy potatoes.
  • Add sour cream and evaporated milk. (If you are serving immediately, you will only need a 1/2 can of milk. If you are cooling to refrigerate overnight and serve the next day, you will need the whole can.)
  • Add salt and pepper to taste. If you like Cajun Seasoning, you could add some. My family likes just salt and pepper on these potatoes.
  • If serving the next day, allow to cool, and refrigerate. When ready to heat, transfer to an oven proof dish or crock pot. Heat on low heat, stirring occasionally. They’ll take about 2 hours to heat by this method, but your guests will never know you made them the day before.

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