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.
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!
Ingredients:
- 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
- Milk
- Seasoning Salt
- Pepper
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 lumpier textures 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 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:
- 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.
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)
- 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
Michelle Hurlbut
My mother used to make these all the time for holiday family dinners but she added 8 oz sour cream. You can freeze this in a 9x13 pan up to 2 wks. Bake for about an hour or until heated through. They continue to be our favorite!
Jennie
Great tips! Thanks for sharing!!
Sue
I found it also works to put them in the crockpot the next day. Then you don't have to take up oven space!
Jennie
Great idea!
Hilda Sterner
Looking for a good mashed potatoes recipe for Father's Day dinner. This looks quite promising. I'm going to give it a shot. Wish me luck!
Jennie
Hope you all enjoy it!!
Jennifer
Made this recipe and it was amazing!!!
Jennie
Yah!! So glad you liked it!
Ana
If i dont have half n half , is it ok ? Or what can i use instead ?
Jennie
You can just use some extra milk!
Liz
Can I use heavy whipping cream instead of half and half?
Jennie
Yes, I would just use a little less and add some more milk to it.
Jenn
Do they need to be covered when placed in the oven?
Jennie
Hi Jenn, I bake these uncovered!
Taylor Kay
What seasoning salt do you use?
Jennie
I use lawry's!
Heather
Can you do this recipe without baking?
Jennie
Yes they still taste great even if you skip that step!
Donna
I can’t wait to have these for Thanksgiving or any time for that matter. Thanks .
Jennie
You will love them!
Tonia
This is now my go to mashed potato recipe! Never making them another way again!
Celesa
OH MY!! These are so good!!
Jesse Cooke
Fantastic blog! Do you have any tips and hints for aspiring writers?
I'm hoping to start my own site soon but I'm a little lost on everything.
Would you suggest starting with a free platform
like WordPress or go for a paid option? There are so many options out there that I'm completely overwhelmed ..
Any tips? Appreciate it!
Crystal
Awesome! I'm using this recipe RIGHT NOW 😉
Jennie
Hope you enjoy it Crystal!!
Serenity
Does it matter if I use salted or unsalted butter?
Jennie
Just preference. I used unsalted because I think the seasoning salt is enough and it may be a little to salty with it. Depends on how much you like salt though =) Hope you enjoy them Serenity!
Frannie
FYI I have been making my mashed the day before thanxgiving & then putting them in crock pot the day of on warm & they r hot & delish. Don't forget to grease the crock before adding potatoes so the sides don't burn
Jennie
Thats an awesome idea! The best way to keep everything warm all day. Even when it's time for seconds =) Hope you have a great Thanksgiving Frannie!
Christine
I usually make the potatoes and they travel to my moms in a crockpot - will that be fine having them set on warm?
Jennie
Yeah I think they would be great in the slow cooker! Hope you enjoy them Christine!
LouAnn Undhjem
Can you make ahead of time and freeze?
Jennie
Yes you can! I usually just make them add them to a dish you can freeze then once cooled place it in your freezer. Place it in your fridge the day before so I can start to thaw then bake when you are ready to eat. You just may need to add more baking time to get it warm though out.
Nikko
I'd luv to try this, but not for 8 people. Is there an easy way to make this for 2?
Jennie
You can half everything and that should be a little less for you. But leftovers are so yummy also =) If you just make enough potatoes for two and then add the ingredients slowly until you get the texture you like.
Evelyn
Is it just 4oz of cream cheese or is there a typo.....and it's 1 brick plus 4oz?
Jennie
Sorry about the confusion Evelyn! Yes it is just 4 oz of cream cheese (1/2 block) you can of course add more to taste =) I hope you enjoy this recipe!