Why You’ll Love Delicious Creamy Mashed Potatoes Recipe

The texture: thanks to the combination of potatoes, butter, cream cheese, and cream, the potatoes turn out silky, rich, and perfectly smooth.
Make‑ahead friendly: you can prepare them in advance and simply reheat before serving — a big time-saver for holiday meals or dinner parties.
Crowd‑pleaser: this recipe yields plenty (about 10 servings), so it’s great for family meals or gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
5 lb. russet or Yukon Gold potatoes
3/4 cup butter, plus more for topping
1 (8‑oz.) package cream cheese, softened
1/2 cup half‑and‑half
1/4 cup heavy cream
1/2 to 1 teaspoon seasoned salt (such as Lawry’s Seasoned Salt)
2 teaspoons black pepper
1/2 teaspoon kosher salt, plus more to taste

Directions

Peel the potatoes and cut them into pieces of roughly equal size.
Bring a large pot of water to a simmer, add the potatoes, then bring to a boil. Cook for 30–35 minutes, until a fork slides into the potatoes easily and they nearly fall apart.
Drain the potatoes in a colander. Return them to the now-empty pot and place it over low heat so that steam can escape, then mash the potatoes.
Turn off the heat. Add the butter, softened cream cheese, half‑and‑half, and heavy cream. Mash thoroughly until smooth.
Stir in the seasoned salt, black pepper, and kosher salt. Taste and adjust seasoning if needed.
Transfer the mashed potatoes into a medium baking dish and dot the top with a few pats of butter.
Place the dish in a 350°F (175°C) oven to heat until the butter melts and the potatoes are warmed through.

Servings and timing

Serves: 10
Prep time: about 1 hour
Cook time: about 30 minutes
Total time: about 1 hour 30 minutes

Storage/Reheating

You can make this dish a day or two ahead. After baking and cooling, cover and refrigerate. When ready to serve, let it sit out for 2–3 hours before reheating — then bake in a 350°F oven for 20–30 minutes or until heated through.

FAQs

What kind of potatoes should I use?

Russet or Yukon Gold are the best choices. Russets give lighter, fluffier mashed potatoes, while Yukon Golds tend to taste a bit more buttery. You can even use a mix of both if you like.

Should I peel the potatoes?

You can — peeling gives a smoother, creamier texture. If you prefer a more rustic texture with a little bite or some potato skin, feel free to leave the skins on.

Can I use milk instead of half‑and‑half and heavy cream?

Yes — if you prefer a lighter version, whole milk can work. The original recipe uses half‑and‑half for richness, but you can substitute with milk; just start with a little and add more as needed for consistency.

What’s the best way to mash the potatoes?

Use a potato masher by hand. Avoid a blender or food processor — over‑processing can make the potatoes gummy and heavy due to excess released starch.

How do I know when the potatoes are done boiling?

When a fork slides easily into the potatoes and they almost, but don’t quite, fall apart, they’re ready. That usually takes about 30–35 minutes.

Can I double or halve this recipe easily?

Yes. Just maintain the proportions: roughly the same ratio of potatoes to butter, cream cheese, and dairy. Adjust seasoning to taste.

What if my mashed potatoes are too thick or dry?

You can stir in a bit more half‑and‑half, heavy cream, or milk — a splash at a time — until you reach the desired creamy consistency.

Can I add flavor variations like garlic or herbs?

Absolutely. While the original recipe keeps it simple, adding roasted garlic, garlic powder, chives, parsley, or other herbs can give the mashed potatoes extra flavor.

How long do leftovers keep, and can I freeze them?

Stored in an airtight container in the fridge, leftovers keep for up to four days. You can also freeze mashed potatoes for up to a month. When ready to use, thaw in the fridge, then reheat in a covered oven‑safe dish at 350°F until warmed through, adding a little extra butter before serving.

Can I make this recipe ahead of time for a holiday meal?

Yes — and that’s one of its best features. Prepare the mashed potatoes, bake them, then refrigerate. When it’s time to serve, let them come to near room temperature, then reheat in a 350°F oven for 20–30 minutes or until hot.

Conclusion

These creamy mashed potatoes strike the perfect balance between rich, buttery comfort and simple, make-ahead convenience. Whether you’re cooking for a holiday feast, family dinner, or just craving something cozy and satisfying, this recipe delivers smooth, dreamy mashed potatoes that everyone will love. Enjoy every fluffy, buttery bite.