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Creamy Mashed Potatoes

4.68 Mitt(s) 22 Rating(s)22 votes, average: 4.68 out of 522 votes, average: 4.68 out of 522 votes, average: 4.68 out of 522 votes, average: 4.68 out of 522 votes, average: 4.68 out of 5

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Level: Easy

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Description

Creamy, steamy, flavorful, delicious mashed potatoes. The wonderful thing about these mashed potatoes is that they can be made ahead of time, then warmed in the oven when you’re ready.

Ingredients

  • 5 pounds Russet Or Yukon Gold Potatoes
  • ¾ cups Butter
  • 1 package (8 Oz.) Cream Cheese, Softened
  • ½ cups (to 3/4 Cups) Half-and-Half
  • ½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt
  • ½ teaspoons (to 1 Teaspoon) Black Pepper

Preparation

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

18 Comments

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Dawn Thomas on 3.22.2014

Save the potato water!!! Use it to make your gravies, either brown or white (milk). The starch in the water helps thicken the gravy. If making milk gravy, pour the potato water into a measuring cup then add milk to make 2-3 cups of liquid. Then if the milk gravy is too thick, just add more milk until it gets to the consistency that you like. The same goes for beef, pork, chicken, turkey, any kind of gravy. Just use the potato water first, then use regular water or wine, if you prefer, to thin if needed. I learned this from my grandmother who was a hard working, waste not, want not kind of woman. Same goes for pasta water. Use it to thin sauces (Marinara, spaghetti, alfredo, cheese sauce for mac & cheese and so on).

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Patricia Batchelder on 3.22.2014

if you make this with pork or a beef add some horseradish sauce to it and it give it a kick and a great flavor

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dinnerhourcook on 12.11.2010

I made these for the first time at Thanksgiving and they were an absolute hit. I love the fact that they can be made ahead of time and baked. I believe they are now the family favorite.

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blondebarbie on 11.23.2010

I didn’t bother with sticking them in the oven, and I also used a mixer to whip everything together. Yum!

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rivergirl10 on 10.11.2010

This is the only way I make mashed potatoes since PW put them on her site. They are delicious.

22 Reviews

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4hmom on 7.23.2016

Excellent and easy. You can add extra seasoning if you wish, but they are great just like it is. Made these a day ahead & popped them in the oven. Using a masher keeps a nice texture on the potatoes.

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Alison on 3.2.2014

The best mashed potatoes that I have ever had! I made these for Christmas dinner and everyone loved them!

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christynbj on 5.16.2012

delicious- use the best quality ingredients and you won’t be disappointed.

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Lindsey on 1.8.2012

To die for!!! Made these at Christmas to go along my Prime Rib. I used yellow Yukon potatoes. There were 5 of us at dinner and the entire thing of potatoes were gone! This is definitely a keeper!!

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AshliA on 12.26.2011

Good, not great. I found the butter on the top to be excessive and almost made them runny with butter.

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