Creamy Mashed Potatoes: I am a contributor to Amanda’s Cookin’ and this recipe first appeared on there as Creamy Traditional Mashed Potatoes.
These Creamy Traditional Mashed Potatoes are rich, smooth, and delicious topped with butter and optional gravy. They make a terrific holiday side dish or whenever you crave a solid mashed potatoes recipe!
Estimated reading time: 6 minutes
Table of contents
Creamy Mashed Potatoes
Hi Everyone, when I think of Creamy Mashed Potatoes, I think of Thanksgiving and Christmas feasts and all those favorite side dishes to look forward to.
I also think of how they wouldn’t be the feasts that they are without those standard recipes that you expect to be there, like these delicious mashed potatoes.
This recipe owes its “creaminess” to the half and half and cream cheese that it calls for and let’s not forget the richness of that butter flavor.
Yukon Gold potatoes are a must with this recipe because they make the smoothest mashed potatoes with a buttery color and texture.
With this recipe, you have the option to remove the skins, or, you can go for a more rustic dish and leave them on.
If you leave them on, I suggest scrubbing the skins very well and cutting 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 how they are cut.
I don’t call for any additional toppings but you certainly could add a chopped, fresh green like chives, parsley, or garlic scapes.
I do suggest adding more pats of butter and some optional brown or turkey gravy which makes sure every amount served is going to have that lovely drizzle of butter and gravy all over it.
You might just want to have a whole bowl of these mashed potatoes because they are that satisfying!
- 5 pounds Yukon Gold potatoes, halves and quarter the large ones, peeled (optional), rough parts removed
- 1 cup (2 sticks) unsalted butter, divided, 2nd stick cut into pats of butter, plus more, if you wish
- 3/4 cup half and half, you can substitute heavy whipping cream, amount to taste
- 8 ounces regular cream cheese (1 block)
- 1 tablespoon Kosher salt for salting water, plus extra for seasoning, amount to taste (the amount of salt will depend on the seasoning mix you chose)
- 1/2 teaspoon fresh ground pepper to mix into the potatoes, plus more for seasoning, amount to taste
- 1/2 teaspoon your favorite seasoning blend (like Lawry’s Seasoning Salt, season all, you could do Italian seasoning), amount to taste
- large soup pot or Dutch oven
- vegetable peeler
- chef’s knife
- wet measure
- measuring spoons and cups
- cutting board
- potato masher and/or handheld/stand mixer
Fill a Dutch oven or large soup pot with water, add 1 tablespoon salt, add the prepared 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, 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.
If you make this Creamy Traditional Mashed Potatoes recipe, please let me know in the comments below!
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This post was originally published on 12/7/2018 and updated and republished 3/2/2021
- 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
- Fill a Dutch oven or large soup pot with water, add 1 tablespoon salt, add the prepared 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, 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!
- If making ahead (up to 2 days ahead), make sure to have them in a heat-safe dish so you can reheat in the oven. Take them out 1 hour before heating (to bring it up to room temperature), If the potatoes seem dry after refrigeration, splash with more half and a half on the top, heat in a 350-degree, preheated oven for 20-30 minutes or until hot through.
- Check out our Homemade Turkey Gravy Recipe
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HÖLM 3-Piece Stainless Steel Mesh Micro-Perforated Strainer Colander Set (1-Quart, 2.5-Quart and 4.5-Quart)
OXO Good Grips 15-Piece Everyday Kitchen Utensil Set
Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven (Island Spice Red)
Calphalon Classic Nonstick Dutch Oven with Cover, 7 quart, Grey
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 1015Total Fat: 66gSaturated Fat: 40gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 177mgSodium: 2342mgCarbohydrates: 95gFiber: 10gSugar: 8gProtein: 16g
Please note that the Calculated Nutrition is an estimate at best.