Creamy Mashed Potatoes
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 361
- Total Fat
- 23
- Saturated Fat
- 14
- Carbohydrates
- 35
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 6
- Cholesterol
- 69
- Sodium
- 565
- Total: 1 hr 15 min
- Active: 20 min
Ingredients
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
Directions
- 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.
- 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.
- 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.
- If baking right away, preheat the oven to 350 degrees F.
- 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.
- 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.