Creamy Mashed Potatoes
This recipe delivers incredibly rich and creamy mashed potatoes, perfect for any occasion. It involves peeling, boiling, and mashing potatoes, then incorporating a decadent blend of butter, cream cheese, half-and-half, and cream. A final bake in a casserole dish ensures they are piping hot and perfectly melded for a comforting side.
Equipment
- 1 Large Pot For boiling potatoes
- 1 Potato Peeler
- 1 Potato Masher Essential for desired texture
- 1 Large Casserole Pan For baking and serving
- 1 Whisk or Spoon For mixing ingredients
Ingredients
Main
- 5 pounds Yukon gold or russet potatoes
- 1 1/2 sticks softened butter plus more for baking
- 1 1/2 8-ounce packages cream cheese, softened
- 1/2 cup half-and-half
- 1/2 cup cream
- Salt and freshly ground black pepper
- Milk if needed, for thinning
Instructions
- Preheat the oven to 350 degrees F.
- Peel the potatoes and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.
- Drain the potatoes, and then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
- Add the butter, cream cheese, half-and-half, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper, to taste.
- Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.
Notes
For the best creamy texture, ensure your butter and cream cheese are truly softened to room temperature; this allows them to incorporate smoothly without lumps. When mashing, focus on releasing steam by mashing over low heat for a few minutes after draining; this helps create a light, fluffy potato base. Avoid over-mashing, which can lead to gluey potatoes. Yukon Gold potatoes are ideal for their naturally buttery flavor and creamy texture, but russets also work well if properly steamed. For an elevated flavor, consider infusing the half-and-half and cream with a crushed garlic clove or a bay leaf before adding, straining it out before mixing. Always taste and adjust seasoning generously at the end.