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Creamy Mashed Potatoes

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Rich, smooth, and indulgent, these creamy mashed potatoes are the ultimate comfort food side dish. Made with Yukon Gold potatoes, butter, cream cheese, and half-and-half, they deliver a velvety texture perfect for holidays, family dinners, or everyday meals.

Ingredients

5 pounds Yukon Gold potatoes, halved or quartered, peeled if desired

1 cup unsalted butter, room temperature (2 sticks, divided; 1 stick cut into pats)

¾ cup half-and-half (or substitute with heavy cream)

8 ounces cream cheese, room temperature

1 tablespoon kosher salt (for boiling water), plus more for seasoning

½ teaspoon freshly ground black pepper, to taste

½ teaspoon seasoning mix (Lawry’s Seasoning Salt, Season-All, or Italian seasoning)

1 cup turkey or brown gravy, optional, for topping

Instructions

  1. Place potatoes in a large pot, cover with cold water, and add 1 tablespoon kosher salt.
  2. Bring to a boil and cook for 20–25 minutes, until fork-tender.
  3. Drain potatoes and return to pot; let sit uncovered for 1–2 minutes to release steam.
  4. Add half of the butter (pats) and mash using a potato masher or hand mixer on low speed.
  5. Add cream cheese and continue mashing until smooth.
  6. Slowly pour in half-and-half, mixing until creamy. Adjust consistency as needed.
  7. Stir in seasoning mix, black pepper, and additional salt to taste.
  8. Transfer to a serving dish, top with remaining butter, and garnish with gravy if desired.

Notes

Substitute russet potatoes for a fluffier texture.

Add roasted garlic for a garlic mashed potato version.

Use sour cream instead of cream cheese for tanginess.

Fold in fresh herbs like chives or parsley before serving.

Make lighter by using milk instead of half-and-half.

Store leftovers in the fridge for up to 4 days.

Reheat gently with a splash of milk or half-and-half on the stove or in the oven.

Freeze in airtight containers for up to 2 months.

Nutrition

Find it online: https://familydinnercooking.com/creamy-mashed-potatoes/