| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 25 min |
| Yield: | 10 servings |
Ingredients
- 5 pounds russet or Yukon gold potatoes
- 1 1/2 sticks (12 tablespoons) butter, plus more for topping
- One 8-ounce package cream cheese, softened
- 1/2 to 3/4 cup half-and-half
- 1/2 to 1 teaspoon seasoned salt, such as Lawry’s
- 1/2 to 1 teaspoon freshly ground black pepper
Instructions
- 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 until the potatoes are cooked through, 30 to 35 minutes. (When they’re cooked through a fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.)
- Preheat the oven to 350 degrees F.
- Drain the potatoes thoroughly in a large colander. 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 heat and add the butter, cream cheese and about 1/2 cup of half-and-half. Mash, mash, mash! Next, add about 1/2 teaspoon seasoning salt and 1/2 teaspoon black pepper. Stir well, and then taste and add more half-and-half, seasoning salt and pepper if needed.
- Transfer the potatoes to a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place in the oven until the butter is melted and the potatoes are warmed through.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 394 |
| Total Fat | 24 g |
| Saturated Fat | 14 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 7 g |
| Cholesterol | 67 mg |
| Sodium | 279 mg |
Reviews
I made this super easy and soooooooo tasty recipe last night to accompany beef stew. It was fabulous!!!!!
Delicious !!!!! Will use this recipe when cooking mashed potatoes.
Low fat mashed potatoes-what’s the point?? To the reviewers who complain about the fat in this recipe-just steer clear! The cream cheese, butter and cream is what makes these potatoes work as a “make ahead”recipe. The recipe I’ve been making forever has sour cream in place of the cream and half and half, but is otherwise nearly identical. To the reviewers who ask if this recipe can be divided and part of it frozen-the answer is yes! I do it all the time, that’s the beauty of all the dairy!
If you’re making a basic mashed potato recipe, this is the recipe to use. Perfectly smooth and creamy, so yummy. My daughter would eat these everyday if I let her! We make these for Thanksgiving, as a side for pot roast, or anytime we need mashed potatoes. Definitely a good staple recipe to keep in your arsenal. Thanks, Ree!
OK I am trying this recipe right now for the first time and I tasted it before it went in the oven and it is amazing. I did add garlic powder on top as well as one cup of shredded sharp cheddar cheese. Hopefully this will turn out excellent. I used a potato ricer instead of just the normal mashing method.
Absolutely delicious!!! I cut the ingredients in half because I was making for two. Potatoes are real smooth and flavorful. Will not disappoint.
I would give this a 10 but only can do 5. I made 100 lbs. of the mashed potatoes for over 200 people at our church. Everyone loved them and almost ran out.
I’ve made this recipe since it was originally posted. It doesn’t matter how you cook the potatoes. I follow it as written. This is the best mashed potatoe recipe. Creamy and smooth. Perfect. This recipe is no fail. My family loves it and now expects to have it at every special dinner. Thanks Ree.
the recipe says 1/2 cup of half and half yet she used 1 cup Heavy cream in the video so which is it?
Can I make it ahead then freeze? I’m trying to prep the week before)