World’s Best Mashed Potatoes
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!.
- 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
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.
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.
Calories: 323kcalCarbohydrates: 43gProtein: 6gFat: 15gSaturated Fat: 9gCholesterol: 43mgSodium: 175mgPotassium: 993mgFiber: 3gSugar: 2gVitamin A: 499IUVitamin C: 13mgCalcium: 70mgIron: 2mg