Rich, smooth and delicious topped with butter and optional gravy, there’s nothing quite like homemade mashed potatoes. They make a terrific holiday side dish or for whenever you crave a solid mashed potatoes recipe!
Why we love this recipe
The thought of digging my fork into a pile of homemade mashed potatoes makes me think of Thanksgiving and Christmas feasts. It’s one of those side dishes that everyone looks forward to.
These would be the perfect side dish to my Crockpot Roast Beef.
Although we love a delicious and easy crockpot mashed potato recipe, these creamy traditional mashed potatoes hit home as well! We also have brown butter mashed potatoes, colcannon mashed potatoes, and crispy roast potatoes to choose from!
This recipe for mashed potatoes gets its “creaminess” from half and half, cream cheese and rich, delicious butter.
Choosing The Potatoes
Yukon Golds are a must for homemade mashed potatoes. This favorite potato variety makes the smoothest mashed mixture, and their buttery color is a great bonus.
While you do have the option of removing the skins, you can certainly opt for a more rustic dish by leaving them on. If you choose not to peel your potatoes, just be sure you scrub the skins very well and cut off any rough areas.
When you are cutting the potatoes for this recipe, just cut them in half and quarter the large ones. They will all be mashed after they are cooked, so there’s no need to be fussy about the cutting process.
Ingredients you will need
How to Make Homemade Mashed Potatoes
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Wash the potatoes and cut in half. Cut larger halves in half again.
- Fill a Dutch oven or large soup pot 3/4 full with water. Add 1 tablespoon salt and the potatoes. Place on the stovetop over high heat, bring to a boil, and then reduce to a simmer, cooking for a total of 30 minutes or until the potatoes are fork-tender.
- Drain the potatoes in a colander, allow them to steam for a few moments then return them to the pot.
- Add butter and regular cream cheese.
- Using a handheld electric mixer, combine the butter, cream cheese, and cooked potatoes.
- Pour in the half and half, sprinkle in the seasoning mix and pepper and combine. Adjust flavors to taste.
- At this point you can top with the pats of butter, optional gravy, more salt and pepper to taste if you are serving right in the Dutch oven or add the toppings after you transfer it into a serving bowl.
More recipe ideas
For another favorite dinner side dish, this creamy crockpot macaroni starts with uncooked macaroni. Just throw the milk, cheese, and seasonings in the slow cooker for a meal everyone will love!
And another potato recipe, these Rosemary Garlic Roasted Potatoes are such a versatile dish – they pair well with so many dishes but I especially like them as a side with poultry thanks to that generous amount of rosemary.
This meatloaf is the BEST meatloaf recipe out there! Pair your creamy traditional mashed potatoes with this dish for a satisfying and comforting meal.
And lastly, if you’re making these potatoes for the holidays, don’t forget to make my holiday punch!
Ingredients
- 5 pounds Yukon Gold potatoes halves and quarter the large ones, peeled (optional), rough parts removed
- 1 cup unsalted butter room temperature, 2 sticks. divided, cut 1 stick into pats of butter
- 3/4 cup half and half (you can substitute the same amount heavy cream or a combination of both)
- 8 ounces regular cream cheese 1 block cream cheese. room temperature
- 1 tablespoon Kosher salt for salting the water for boiling the potatoes, plus more for seasoning and serving
- 1/2 teaspoon fresh ground black pepper 1/2-1 tsp. amount to taste
- 1/2 teaspoon seasoning mix 1/2-1 tsp. like Lawry’s Seasoning Salt, season all, you could do Italian seasoning, amount to taste
- 1 cup turkey gravy Brown or turkey gravy- for topping/serving, optional
Things You’ll Need
- Electric mixer
- Large soup pot
- Colander
Before You Begin
Instructions
- Fill a Dutch oven or large soup pot with water, add 1 tablespoon salt, add the prepared potatoes. Place on the stove top over high heat, bring to a boil and then reduce to a simmer, cooking for a total of 30 minutes or until the potatoes are fork tender.
- Drain the potatoes in a colander, allow them to steam for a few moments and then return them to the pot.
- Add 1/2 cup (1 stick) of unsalted butter and the 8 ounce block of regular cream cheese.
- Using a handheld electric mixer, combine the butter, cream cheese and cooked potatoes.
- Pour in the half and half, sprinkle in the seasoning mix and pepper and combine. Adjust flavors to taste.
- At this point you can top with the pats of butter, optional gravy, more salt and pepper to taste if you are serving right in the Dutch oven or add the toppings after you transfer it into a serving bowl. Enjoy!
