Creamy Mashed Potatoes
This recipe creates incredibly creamy mashed potatoes. Yukon gold or russet potatoes are boiled, mashed while hot to release steam, then enriched with softened butter, cream cheese, half-and-half, and cream. Seasoned to taste, they are baked briefly in a casserole, dotted with butter, for a luscious, fluffy side dish.
Equipment
- 1 Large Pot
- 1 Potato Masher
- 1 Large Casserole Pan
- 1 Vegetable Peeler
- 1 Wooden Spoon or Spatula
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
Achieving truly creamy mashed potatoes hinges on a few key techniques. Always use softened butter and cream cheese to ensure a silky-smooth texture without lumps; cold dairy will clump. Mashing the potatoes over low heat helps evaporate excess moisture, preventing a gummy result – aim for fluffiness by releasing as much steam as possible. Do not over-mash! For an elevated flavor profile, consider infusing the cream and half-and-half with aromatics like bay leaf or a garlic clove before adding, then straining. A touch of white pepper can maintain the pristine color while providing subtle heat.