5.0 from 15 votes
Creamy Mashed Potatoes (Make Ahead)
Creamy, dreamy and decadent, this easy mashed potato recipe will make your side dish dreams come true!
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 6
Calories: 213 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 3 pounds potatoes Yukon Gold or Russets are great!
- 2 teaspoons salt
- 1 tick butter softened
- 4 ounces cream cheese softened
- 3/4 cup half and half
- 1 teaspoon seasoned salt
- 1/2 teaspoon black pepper
Instructions
- Peel and cut the potatoes into chunks.
- In a large pot, add the potatoes and enough water to cover them by about an inch.
- Bring to a boil, then reduce to a steady simmer, and cook until tender (about 15 minutes)
- Drain the potatoes in a large colander and let them sit 5 minutes.
- Add the potatoes back into the pot and mash (you can use a potato ricer instead at this point)
- Heat the half and half until warm, then add it with the butter, cream cheese, seasoned salt and pepper mix well and continue mashing until smooth.
- Devour.
Cup of Yum
Notes
- How can I make mashed potatoes better?
- It sounds strange, but don't OVER mash. Using a stand mixer can make your potatoes gluey. No fun at all.
- Mix up the seasonings. Add a flavored cheese in place of the cream cheese (I like the Boursin garlic/herb flavor).
- Heat your liquid (half and half, cream, milk). Hot milk is better than cold, as it will keep your potatoes piping hot!
- Should I soak my potatoes before making mashed potatoes?
- You can, but I don't. If you do - just soak them for 5 minutes and rinse. Doing so is a science thing - soaking cut potatoes removes excess potato starch. This means fluffy mashed potatoes (and not gluey!)
- What can you put in mashed potatoes instead of milk?
- Sour cream, half and half, yogurt - or just melted butter will all work if you don't want to use milk.
- What kind of potatoes are best for mashing?
- I love Yukon Golds and Russet Potatoes.
- Making ahead
- If you are making these for a holiday - you can make them ahead. Simply pour the potatoes into a baking dish, and cover. Refrigerate. To serve - dot with butter, and bake in the oven until warmed through.
- A crock pot/slow cooker will also keep these warm if you make them earlier in the day.
- What do do with leftovers
- Store in a covered container in the refrigerator for up to 4 days. Reheat until piping hot!
- Substitutions/Additions
- Use sour cream or greek yogurt instead of half and half. Heavy cream can also be used
- A little garlic powder when mashing will make these super tasty.
Nutrition Information
Calories
213kcal
(11%)
Carbohydrates
3g
(1%)
Protein
3g
(6%)
Fat
22g
(34%)
Saturated Fat
14g
(70%)
Cholesterol
62mg
(21%)
Sodium
1398mg
(58%)
Potassium
86mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
682IU
(14%)
Vitamin C
1mg
(1%)
Calcium
64mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 213
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 3g | 1% |
| Protein | 3g | 6% |
| Fat | 22g | 34% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 62mg | 21% |
| Sodium | 1398mg | 58% |
| Potassium | 86mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 682IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.