Martina McBride Shared Her Recipe for Kansas Creamy Mashed Potatoes

Singer Martina McBride connected with Taste of Home to share a recipe for creamy mashed potatoes, as well as some tips for serving up a beautiful dish.

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

As the days get shorter and colder, we’re starting to think of all of the satisfying foods that come with sweater weather, and we’re not alone. Country star Martina McBride is as impressive in the kitchen as she is onstage. (Her cinnamon roll recipe is to die for!) Around this time of year, she starts to look forward to making comfort food for her family, like these creamy mashed potatoes.

In the McBride house, this side dish is part of a cozy weeknight meal. “One of my favorite meals is my mom’s pot roast recipe with mashed potatoes and gravy,” Martina says. She whips up her mom’s recipe “when we just need a meal of comfort food.”

Here’s our best pot roast recipe to pair with your mashed potatoes.

How Does Martina Serve the Mashed Potatoes?

Just because a meal is relaxed and comforting, doesn’t mean it can’t be beautiful. Martina serves her creamy mashed potatoes in a special dish to instantly upgrade her potatoes from rustic mash to elegant side. She uses “one of my beautiful greenish blue bowls made by Jars. The creamy white of the potatoes against the blue is really pretty.” (You can find a similar dish at Bloomingdale’s.)

This serving trick isn’t only secret Martina has for mashed potatoes. Her mother-in-law taught her a special ingredient to make mashed potatoes really stand out: nutmeg! She only uses a little sprinkle, though. “Not enough to really taste the nutmeg, but [my mother-in-law] always said it brings out the flavor of the potatoes.”

What Else Can You Add to Potatoes?

Even if nutmeg isn’t on the top of your list to add to potatoes, there are plenty of ways to customize them for your family. Martina says, “mashed potatoes are the perfect blank canvas,” because you can add the flavors that comfort you most. She suggests boiling the potatoes with garlic cloves or stirring in some sage at the end, whatever tastes the most like home to you.

You can also add ingredients like bacon, Parmesan cheese, crispy onions or, for Martina, a dollop of Country Crock spread on the top before serving.

Martina McBride’s Kansas Creamy Mashed Potatoes

Martina McBride holding mashed potatoesCourtesy Martina McBride

Martina grew up on a farm in Kansas, and to this day, when she’s picking out potatoes at the grocery store, she says, “I like them to look like they just came out of the ground!” With plenty of sour cream and cream cheese, these potatoes are ready for your Thanksgiving table or a night cuddled up out of the cold.

Ingredients

  • 1-1/2 pounds russet potatoes, peeled and cut into 2-inch chunks
  • 1 teaspoon kosher salt
  • 1/4 cup butter or margarine
  • 4 ounces cream cheese, softened
  • 1/4 cup sour cream
  • 1/4 cup half and half or milk, warmed
  • 3/4 teaspoon fresh thyme, chopped (optional)

Directions

Step 1: Boil the potatoes

Add the potatoes to a large saucepan and cover with cold water by at least 1 inch. Add the salt and bring to a boil. Reduce the heat to medium and cook, partially covered, until the potatoes are very tender, 12-15 minutes. Drain and return the potatoes to the pan.

Find more secrets for making the best mashed potatoes ever.

Step 2: Mash the potatoes

Break up the potatoes with a potato masher. Gradually add butter or margarine and stir until incorporated. Gradually add the cream cheese, and then the sour cream, mixing well after each addition.

Step 3: Stir in the milk

Gradually stir in the warm milk, 2 tablespoons at a time, until well incorporated and the potatoes are fluffy and light (you may not need all the milk). Stir in the thyme and season to taste with salt and pepper. Top with a tablespoon of butter or margarine.

Martina’s tip: For a cheesier version of mashed potatoes, stir ¼ cup shredded Parmesan cheese!

Popular Videos

Mandy Naglich
Mandy is a food and beverage writer with bylines at WNYC, Munchies, Mic and October. She's a Certified Cicerone and award-winning homebrewer living, writing and cooking in New York City.