Ultra Creamy Mashed Potatoes

Ultra Creamy Mashed Potatoes

Ultra creamy mashed potatoes recipe that’s rich, buttery, and perfectly smooth—an easy homemade side dish for holidays like Thanksgiving and Christmas.

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Course: Side Dish

Cuisine: American

Keyword: Ultra Creamy Mashed Potatoes

Prep Time: 1

Cook Time: 30

Total Time: 1 30

Servings:

Ingredients

5 lb. russet or Yukon Gold potatoes
3/4 cup butter, plus extra for topping
1 (8-oz.) package cream cheese, softened
1/2 cup half-and-half
1/4 cup heavy cream
1/2 to 1 tsp. Lawry's Seasoned Salt
2 tsp. black pepper
1/2 tsp. kosher salt, plus more to taste

Instructions

1. Cook the potatoes

Peel the potatoes and cut them into evenly sized chunks. Place them in a large pot, cover with water, and bring to a simmer. Increase to a boil and cook for 30–35 minutes. The potatoes are ready when a fork slides in easily and they’re very tender, nearly falling apart.

2. Dry and mash

Drain the potatoes thoroughly using a colander. Return them to the empty pot and set over low heat. Begin mashing while allowing excess moisture and steam to evaporate before adding any other ingredients.

3. Add richness and seasoning

Turn off the heat. Add the butter, cream cheese, half-and-half, and heavy cream. Mash until smooth and well combined. Stir in the seasoned salt, black pepper, and kosher salt. Taste and adjust seasoning as needed.

4. Bake and serve

Transfer the mashed potatoes to a medium baking dish. Dot the top with additional butter. Place in a 350°F (175°C) oven and heat until warmed through and the butter has melted over the surface.

Nutrition

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