Recipe courtesy of Jeff Mauro

Creamiest, Butteriest, Tastiest Mashed Potatoes Ever

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  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 25 min
  • Yield: 8 servings
This recipe, from my mom, is 50% potatoes, 50% butter, 50% cream cheese and 25% half-and-half, which is 200% record-breaking flavor. That’s Mauro math for you!


For the Potatoes:

For the Topping:


  1. Make the mashed potatoes: Put the potatoes and 1 tablespoon salt in a large saucepan and cover with water. Bring to a boil and cook over medium-high heat until fork-tender, about 15 minutes. Drain the potatoes and set aside to dry.
  2. Whip together the cream cheese and butter in a large bowl with a mixer on medium speed until blended, 2 minutes. Add the still-warm potatoes, alternating with the half-and-half. Whip until blended. Add in the pepper, garlic and salt to taste.
  3. Butter a 9-by-14-inch baking dish and pour the potato mixture into it. Bake right away, or cover and refrigerate for up to 2 days. When ready to bake and serve, preheat the oven to 350˚ F.
  4. Top the potatoes: Pour the melted butter over the potato mixture and bake until bubbly and slightly golden, about 45 minutes. Garnish with the chives and parsley. The potatoes can be kept warm in a 200˚ F oven or tented with foil until ready to serve, up to 2 hours.