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!
Thanksgiving and Christmas dinners should be centered around mashed potatoes. It’s not only my favorite side dish but easily my favorite food. My first Thanksgiving after I was married we hosted at my house. I made these mashed potatoes because I knew they would win everyone over. I was right, everyone loved them. The only embarrassing part was I ended up making a few to many for our small family. I made over 10 pounds of potatoes, but at least everyone got seconds.
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!
So maybe your mashed potatoes shouldn’t have that much focus at the dinner table, but if you are making the World’s Best Mashed Potatoes they will definitely steal the show! And if you make 10 lbs of potatoes and then try to stuff them all in a large pasta dish and they measure about 2 feet high then they will DEFINITELY steal the show.
How to make Mashed Potatoes:
Step One: Add potatoes to a pot and cover with water. Cook until potatoes are tender.
Step Two: Drain your potatoes and then return them to the pot.
Step Three: On low heat add in butter and cream cheese and start mashing.
Step Four: Once creamy slowly add half and half and milk.
Step Five: Keep mashing then add seasoning salt and pepper. Stir and place in a casserole dish.
Step Six: Add remaining butter to the top and bake.
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.
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.
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.
Mashed Potato Recipes:
- Sour Cream and Chive Mashed Potatoes
- Slow Cooker Mashed Potatoes
- Cream Cheese Mashed Potatoes
- Sour Cream and Ranch Mashed Potatoes
- Loaded Mashed Potatoes
These are the best mashed potatoes you will ever try!
- 5 pounds Russet potatoes (pealed and diced)
- 1/2 cup 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
- Add peeled and diced potatoes 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. 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.
Recipe Video
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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.