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This is a recipe you will want to try! These Mashed Potatoes are simple to make and of course tastes amazing! Make sure to give this recipe a try asap!
If you have been visiting my blog for a while, you know that I love mashed potatoes. It’s probably my favorite side dish to make for our dinners.
I have made a lot of different varieties of mashed potatoes in my life, and I’ve shared a lot of them with you all. I’ll share some other mashed potatoes recipes below for you all to check out as well.
Table of Contents
- How to make Mashed Potatoes:
- Ingredient Notes:
- How to make Mashed Potatoes:
- Recipe Tip
- Recipe Tools
- Recipe Tip
- Kitchen Tools:
- Will baking dry out my mashed potatoes:
- How to make these potatoes ahead of time.
- Try some of my other favorite mashed potato recipes:
- World’s Best Mashed Potatoes Recipe
- Will baking dry out my mashed potatoes:
- How to make these potatoes ahead of time.
How to make Mashed Potatoes:
While I do have a lot of mashed potato recipes on the blog, this is a good old fashioned regular mashed potato recipe.
Prepare your potatoes by washing, peeling and dicing them. Boil them until tender. Add your butter, milk and other ingredients and mash until they are creamy. Enjoy!
Ingredient Notes:
- Russet Potatoes: That have been washed, peeled, and diced.
- Unsalted Butter: If you use salted just use less salt later.
- Cream Cheese
- Half and Half: This is sold in most grocery store but if you cannot find it you can use equal parts cream and milk.
- Milk
- Seasoning: I use seasoning salt and pepper. You can use regular salt as well but the flavor of the seasoning salt is the best option.
How to make Mashed Potatoes:
Step One: Start by washing and peeling potatoes.
Recipe Tip
What potatoes to use for mashed potatoes: While any potato would work for mashed potatoes and can easily be substituted, I love using Russet Potatoes for this recipe. You can use Yukon Gold too if you prefer.
Step Two: Next dice the peeled potatoes and add to a pot and cover with water.
Bring to a boil, reduce heat, and allow to simmer for 20-25 minutes or until the potatoes are tender.
Then drain your potatoes and return them to the pot.
Step Three: Return pot with potatoes to the stove on low heat.
You want it just to warm enough to melt everything. Add 5 tablespoons of butter and cream cheese to the pot and start mashing.
Recipe Tools
For lumpier textures use a potato masher. For creamy and smooth mashed potatoes use an electric hand mixer.
Tools: For lumpier textures use a potato masher. For creamy and smooth mashed potatoes use an electric hand mixer.
Step Four: Once creamed, slowly add half and half and milk.
Add just a little at a time until you get the consistency that you want.
Recipe Tip
You can always add more or less of these ingredients depending on if you like thick or thin potatoes. Adding slowly and mixing as you go will help you get the consistency that you enjoy the most.
Step Five: Keep mashing then add seasoning salt and pepper. Stir and place in a casserole dish.
Step Six: Last add the remaining 3 tablespoons of butter to the top and bake at 350 degrees for 10-15 minutes or until butter is melted and potatoes are warm.
Kitchen Tools:
Here are a few of my favorite tools that I used for this recipe:
Electric Hand Mixer – This really helps make the mashed potatoes get creamy and smooth.
Potato Masher – Use this to start mashing your potatoes, and finish with the electric hand mixer.
Will baking dry out my mashed potatoes:
I have had a few people wonder how baking the potatoes does not dry them out.
I have tested this recipe several times and my potatoes always end up creamy and delicious.
Baking it helps get that thick and creamy texture and the rich flavor with the melted butter.
I would say just trust me on this one, these potatoes are amazing.
How to make these potatoes ahead of time.
These mashed potatoes are perfect to make the day before. I do it each holiday.
One less thing to worry about the day off. After cooking place them in a casserole dish and allow to cool.
Cover with foil and place in the fridge. The next day add your butter to the top and bake low until warmed through.
Try some of my other favorite mashed potato recipes:
Loaded Mashed Potatoes – These Loaded Mashed Potatoes are perfectly creamy and baked with a topping of shredded cheese and bacon. This is one of my favorite side dishes, and it will be yours too!
Buttermilk Mashed Potatoes – This recipe for Buttermilk Mashed Potatoes is so simple to make, and it is super creamy. Made with just a few simple ingredients this side dish goes great with a lot of different entrees.
Garlic Mashed Potatoes – These Garlic Mashed Potatoes are a great side dish that goes with so many meals! Buttery and full of garlic flavor you will love these mashed potatoes!
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World’s Best Mashed Potatoes
Ingredients
- 5 pounds russet potatoes, (peeled and diced)
- 1/2 cup unsalted butter, (divided)
- 4 oz cream cheese
- 1/2 cup half and Half
- 1/2 cup milk
- 1/2 teaspoon seasoning salt
- 1/2 teaspoon pepper
Instructions
- Start by washing and peeling potatoes.
- Dice peeled potatoes and add to a pot and cover with water. Bring to a boil, reduce heat, and allow to simmer for 20-25 minutes until potatoes are tender. Drain your potatoes and then return them to the pot.
- Return pot with potatoes to the stove on low heat. Add 5 tbsp of butter and cream cheese to the pot and start mashing.
- Once creamy slowly add half and half and milk. Make sure to add just a little at a time until you get the consistency that you want.
- Keep mashing then add seasoning salt and pepper. Stir and place in a casserole dish.
- Add remaining 3 tbsp of butter to the top and bake at 350 degrees for 10-15 minutes or until butter is melted and potatoes are warm.
Salt should be added right at the beginning to enhance the flavour of the potatoes. Salt water for sure.👍
Could you make the day before and warm in crockpot? Thank you
You definitely can do that. Or check out my Make Ahead Mashed Potatoes recipe for making them ahead of time too.
Dry or overcooked potatoes in the oven? I don’t think you have to worry about that! Trust the author!
I work at a school and I’ll go help the kitchen out when we do event lunches like Thanksgiving Lunch. We make the potatoes then put them in giant disposable foil trays and keep them warm in the oven. We’ve also had to reheat cold trays and they come out creamy and delicious but not dry!
Thank you!!
Do you think yellow gold potatoes would work for this dish?
Yes that would work!
If using red skinned and or Yukon potatoes does the recipe need any adjustments ?
No as long as the total weight is the same you can use any potato you like.
I’m going to make these the day before Thanksgiving. I’ll complete through step 5 and then should I continue to step 6 when I’m ready to heat them? Or do they need to cook longer since they will have sat in the fridge over night? Thanks! Excited to try them!!
Yup, if you refrigerate start at step 6. You could let it sit on the counter for 30 minutes before baking to get to room temperature. With it being a large portion of thick mashed potatoes, I would recommend that. If you go straight into the over from the frig, you may have to add more time.
How long would you say is average for these potatoes to warm in the oven day of? After leaving out to reach room temp.
I think they would need 15-20 minutes to warm up.