Creamy Mashed Potatoes

  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 20 min
  • Yield: 12 servings
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5 pounds Yukon gold potatoes

8 ounces cream cheese 

1/2 cup half-and-half 

1/2 cup heavy cream 

1 1/2 sticks (12 tablespoons) salted butter, softened, plus 4 tablespoons butter, cubed

Kosher salt and freshly ground black pepper

Milk, if needed, for thinning 


  1. Peel the potatoes, rinse in cold water and chop into quarters. Put the potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
  2. Drain the potatoes, then return them to the pot. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
  3. Add the cream cheese, half-and-half, cream, 1 1/2 sticks (12 tablespoons) butter and salt and pepper to taste; stir to combine. If the mixture needs thinning, add some milk. Check the seasoning, adding more salt and pepper if needed. Transfer the potatoes to a casserole dish. At this point, the potatoes can be cooled, covered and refrigerated for a day or two, or baked right away.
  4. If baking right away, preheat the oven to 350 degrees F.
  5. Dot the potatoes with the remaining 4 tablespoons cubed butter, cover with foil and bake for 15 minutes. Remove the foil and continue baking until the potatoes are heated through, about 10 minutes more.
  6. If making ahead: To reheat, bring the potatoes to room temperature. Dot with the remaining 4 tablespoons cubed butter, cover with foil and bake at 350 degrees F until the butter is melted and the potatoes are heated through, about 45 minutes.
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