This is a recipe you will want to try! The World's Best Mashed Potatoes, simple to make and of course tastes amazing! Make sure to give this recipe a try asap!.
Here I am with my sister and for a good laugh my embarrassing amount of mashed potatoes that I served as just one of my side dishes for Thanksgiving!
How to make Mashed Potatoes:
Step one: Start by washing and peeling potatoes.
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.
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 warm enough to melt everything . Add 5 tablespoons of butter and cream cheese to the pot and start mashing.
Tools: For more lumpy/textures potatoes use a potato masher. For creamy and smooth use an electric hand mixer.
Step four: Once creamy slowly add half and half and milk.
Add just a little at a time until you get the consistency that you want.
Tip: You can always add more or less of these ingredients depending on if you like think 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:
- Potato Peeler (perfect for quick peeling)
- Potato Masher (perfect for potatoes with a lot of texture)
- Electric Hand Mixer (my favorite tool for creamy and smooth potatoes)
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.
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World’s Best Mashed Potatoes
Ingredients
- 5 pounds russet potatoes (peeled and diced)
- ½ cup unsalted butter (divided)
- 4 oz cream cheese
- ½ cup half and Half
- ½ cup milk
- ½ teaspoon seasoning salt
- ½ 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.
Video
Notes
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.Nutrition
I just made these tonight and they were DELICIOUS!!! My husband doesn’t like gravies on potatoes or anything so these were perfect for him! He loved them and so do I!! A ‘keeper’ recipe for me. I just added extra season salt. Thank you so much for sharing this recipe!
Yah! So glad you both enjoyed the recipe!
Love these potatoes! I want to add garlic and cheese... What do you recommend?
That sounds delicious!
hi! I made these last year and they were amazing! I want to double the recipe to send some to my niece’s family but for some reason my phone will not let me hit the “2x” so do I just double all the ingredients? Can you send me the recipe for doubling? Thanks so much.
Sorry that it isn't working for you, here are the ingredients for 2x
10 pounds russet potatoes (peeled and diced)
1 cup unsalted butter (divided)
8 oz cream cheese
1 cup half and Half
1 cup milk
1 teaspoon seasoning salt (or to taste)
1 teaspoon pepper (or to taste)
How many does this serve
For make ahead do you stop after step 4 then bake the next day or do you actually bake the
Fur 15 minutes, cool, transfer to another casserole dish before refrigerating and then bake again the next day!
I usually will place them in a casserole dish and then bake in the morning.
These potatoes were amazing! I’ve always used a mixer on my mashed potatoes. But I used a hand masher as you suggested and I’ll never use a mixer again. They were also even better the next day, and even the third day! Loved it!!
So happy to hear that!
I made earlier in the day, so when I cover with foil, do I remove the foil to cook when it’s time to take out of fridge and bake?
Yes, I usually bake uncovered.
These are exactly what you said...the BEST mashed potatoes I have ever made! And on the first try. I made these for Thanksgiving dinner and everyone agreed, they are delicious. So creamy and flavorful. I will never make mashed potatoes any other way. Thank you for the great recipe!
So happy to hear that!! Thanks!
Hi
Love the receipe can these be made several days ahead
Planning on making for Christmas
Thanks
So happy to hear that!
Making these today and dont have Half & Half.. can I use heavy whipping cream?!
You can but I would use a little less and maybe add more milk.
Do you use salted or unsalted butter?
I used unsalted
Do I mix in all the runny butter after baking? Can’t wait to try tomorrow!
Yes, I usually do!
Do you think making this a day before and baking it the day of would work out ok?
Yes that would be great and what I will be doing this Thanksgiving also!
Excited to make these! What percent milk do you use? Maybe I missed it.
Since I use some heavy ingredients like half and half and cream cheese I usually stick with 1%.
How many does this serve?
Hi I was wondering if you could put the potatoes in a crockpot instead of oven?
Yes that would work!
What is seasoning salt?
Seasoned salt is a blend of table salt, herbs, and spices. Lawry's is the most common brand you can find at the store.
Can this recipe just be doubled? Is there anything I should adjust if I am indeed using 10lbs of potatoes?
Yes, you can double this recipe. You can adjust the serving size and double it and the ingredients will adjust for you.
If I want to make them ahead of time, should I still put them in oven the day before or do I skip that step completely and after mashing put in fridge and cook the next day? Sorry.
I usually skip that step until the next day! Just place foil and keep in in the fridge.