Marry Me Mashed Potatoes

I’ve had a lot of delicious mashed potatoes in my life, whether they were made for me by my grandmothers, or made by me for my own family. So you know I’m not fooling around when I say that these Marry Me mashed potatoes are probably the best mashed potatoes I’ve ever eaten. (Apologies to both grandmas!)

The recipe starts with rich mashed potatoes made with minced garlic, tender spinach and cream cheese. A decadent, Tuscan-inspired sauce made with sun-dried tomatoes, cream, Italian herbs and Parmesan cheese covers the potatoes, and fresh and fragrant basil leaves are added as the finishing touch.

Like Marry Me chicken, Marry Me pot roast and Marry Me chicken soup, “Marry Me” mashed potatoes get their name from the marriage proposal that you’ll inevitably receive after serving these potatoes to someone you love. I’m already married, but I did get a lot of compliments from my husband when he tasted these spuds. (When he asks for them again, maybe I’ll hint at a diamond necklace instead of a ring.)

Marry Me Mashed Potatoes Ingredients

• Potatoes: There are several ways to cook potatoes. When I’m making mashed potatoes, I find boiling to be a fast and straightforward method. Cut the potatoes into small, similarly sized chunks so that they cook through evenly.
• Creamy ingredients: I add softened cream cheese and butter to my mashed potatoes to give them a rich flavor and silky texture. A little heavy whipping cream helps bring everything together and keep the potatoes moist.
• Potato seasonings: Most of the flavor in this dish is in the sauce, but I also add minced garlic, salt and pepper to the mashed potatoes. That way, the deliciousness runs all the way through!
• Spinach: When added to the hot potatoes, chopped baby spinach leaves wilt almost instantly and give the mash nutrients and a little color.
• Roux: We saute more minced garlic in butter and extra virgin olive oil, then blend in some flour to create a sauce-thickening roux.
• Sauce ingredients: This sauce features sun-dried tomatoes, oregano, thyme, minced garlic and crushed red pepper. Chicken broth brings all these ingredients together, followed by heavy whipping cream to give the sauce its creamy texture.
• Parmesan cheese: Skip the shelf-stable stuff and head to the cold case for a wedge of good Parmesan cheese. It has better flavor and melts more smoothly when you grate it yourself.
• Basil leaves: It just isn’t a “Marry Me” dish without fresh basil! Scatter the fresh, green leaves over the potatoes just before digging in.

Directions

Step 1: Cook the potatoes

Place the cubed potatoes in a large saucepan with just enough water to cover. Bring the water to a boil, then reduce the heat slightly. Cook the potatoes until they’re very tender, about 10 minutes.

Drain the potatoes and return them to the pan set over the turned-off (but still hot) burner. Use a metal spoon to toss the potatoes a few times to cook off the excess moisture. Remove the pan from the burner.

Step 2: Add the other potato ingredients

Stir in the cream cheese, butter, minced garlic, salt and pepper to the pot. Mash the potatoes. Stir in the whipping cream and gently stir the potatoes until they’re creamy. Fold in the chopped spinach. (The leaves will wilt in the hot potatoes.) Cover the pan and set the potatoes aside while you make the sauce.

Editor’s Tip: Bring the potatoes together gently with just a few stirs. Don’t overmix them, as this could create a gummy texture.

Step 3: Create the roux for the sauce

In a large saucepan set over medium heat, heat the butter together with the olive oil. Add the minced garlic, and cook it until it’s fragrant but not burnt, about 60 to 90 seconds.

Stir in the flour and cook until it’s lightly browned, about one to two minutes. Whisk in the chicken broth until the sauce is smooth.

Step 4: Complete the sauce

Stir in the sun-dried tomatoes, oregano, thyme, salt and crushed red pepper. Simmer the sauce until it’s thickened, about one to two minutes, stirring occasionally. Remove the pan from the heat. Slowly stir in the whipping cream and grated Parmesan cheese.

Step 5: Assemble and serve the potatoes

Dollop a portion of mashed potatoes onto a plate or into a bowl. Ladle the sauce on top, then garnish the potatoes with a few fresh basil leaves.

Marry Me Mashed Potatoes Variations

• Use kale instead of spinach: Chop regular or baby kale before adding it to the potatoes.
• Make a vegetarian version: Instead of chicken broth, make the sauce with store-bought or homemade vegetable broth.

How to Store Marry Me Mashed Potatoes

To protect the texture, it’s best to store the mashed potatoes separately from the sauce. Once they’re cool, transfer the mashed potatoes and Marry Me sauce into their own, tightly-covered containers. Store them in the refrigerator.

When you’re ready to eat again, reheat the potatoes and sauce gently in the microwave or on the stovetop. A splash of cream in the mashed potatoes will help bring back their creamy texture.

How long do Marry Me Mashed Potatoes last?

Leftover mashed potatoes and sauce will last for up to four days when properly sealed and chilled.

Can you make Marry Me Mashed Potatoes ahead of time?

You can make the sauce for the Marry Me mashed potatoes up to three days in advance. Let it cool, and keep it in a tightly-covered container in the fridge. I recommend waiting to make the mashed potatoes until the day you want to serve them; they’ll have the best texture that way.

Can you freeze Marry Me Mashed Potatoes?

Because both the mashed potatoes and the sauce are made with dairy ingredients, I don’t recommend freezing them. It could result in a grainy, separated texture. Marry Me mashed potatoes are best enjoyed the day you make them, and leftovers will fare best in the fridge.

Marry Me Mashed Potatoes Tips

What are the best type of potatoes for Marry Me Mashed Potatoes?

I recommend using a starchy potato like russets for Marry Me mashed potatoes. This type of potato breaks down completely when cooked, which will give you the best, creamiest texture in the mashed potatoes.

How do you prevent Marry Me mashed potatoes from becoming gummy?

Using a starchy potato variety is one way to ensure that the Marry Me mashed potatoes have the right texture. Another important thing to remember is not to overmix the potatoes after adding the cream and other ingredients. Too much stirring and agitation releases excess starch, and this will give the mash a gluey, gummy texture.

Also, let your cream cheese and butter soften ahead of time. That way, they’ll melt quickly when added to the hot potatoes, and you won’t have to over stir to incorporate them.

What should you serve with Marry Me mashed potatoes?

Marry Me mashed potatoes pack a lot of flavor thanks to the creamy sauce that’s rich with Parmesan, sun-dried tomatoes and garlic. Pair them with an equally decadent but straightforward main dish. Roast chicken is a great choice, as are porterhouses and other steak recipes like family-friendly air-fryer steak bites. The Italian flavors in the potatoes are also nice with a restaurant-style veal scallopini.