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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!
If you tried this recipe or any of my recipes, I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, PINTEREST, and YOUTUBE.
I would love for you to follow along and discover more amazing recipes.
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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.
Do you heat the milk and cream prior? I’ve always been told to heat it so it doesn’t make the potatoes gummy.
So, I don’t typically heat my milk or cream to warm or hot. I think it changes the flavor of the milk too much. I will get the milk out and set it on the counter at the start of preparing the recipe, so it is closer to room temperature by the time I need to mix it in.
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!
This is the only wayI make mashed potatoes now for holidays. So easy to do the day before and delicious on every reheat when using leftovers. Thanks for sharing!
I am so happy to hear you like them so much!
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!