Creamy Mashed Potatoes
These homemade mashed potatoes are rich, buttery, and deliciously creamy. Made on the stovetop with warm half-and-half and optional cream cheese. A wonderful side dish for everyday dinners or holiday meals!
Servings: 12
Equipment
- Large Stockpot (preferably 8-quart)
Ingredients
To Boil the Potatoes
- 5 pounds Russet or Yukon Gold Potatoes peeled and cut into 1½-inch cubes
- Water enough to cover the potatoes by about 1 inch
- 2 teaspoons Chicken Bouillon Powder
- 1 teaspoon Salt
For the Mashed Potatoes
- 1 cup Butter softened (2 sticks), plus more for topping
- 1 (8-ounce) block Cream Cheese, softened (optional; or use ½ cup Sour Cream)
- ¾ cup Half-and-Half warmed (or Heavy Cream), plus more as needed
- 1 teaspoon Black Pepper (or to taste)
- ½ teaspoon Salt (or to taste)
- 1 teaspoon Garlic Powder, or to taste. (optional)
- ¼ to ½ cup Freshly Grated Parmesan Cheese, optional
Instructions
Prep and Cook the Potatoes
- Peel the potatoes, if desired, and cut them into similar-sized pieces, about 1½-inch cubes.
- Place the potatoes in a large pot. Add enough cold water to cover them by about 1 inch. Stir in the chicken bouillon and 1 teaspoon salt.
- Turn the heat to high and bring the water to a boil (this will take several minutes). Reduce the heat to maintain a gentle simmer. Cover, leaving a small gap for steam to escape.
- Simmer for about 20–30 minutes, or until a fork easily slides into the potatoes without resistance. They should mash easily, but not be mushy.
Drain Potatoes and Reduce Moisture
- Drain the potatoes thoroughly in a large colander, then return them to the pot.
- Set the pot over low heat for about 1–2 minutes, gently mashing the potatoes to help the excess moisture evaporate. Remove from the heat.
Finish the Mashed Potatoes
- Add the softened butter and cream cheese, if using. Mash until incorporated and the potatoes are as smooth as you like.
- Gradually stir in the warmed half-and-half until the potatoes reach your preferred consistency. You may not need all of it, or you may want a little more.
- Stir in the black pepper, ½ teaspoon salt, and garlic powder, if using. Add Parmesan cheese, if desired. Taste and adjust the seasonings as needed.
Serve or Keep Warm
- Stir well and transfer to a serving dish. Top with a little extra butter, if desired.
- To keep warm, transfer the hot mashed potatoes to a lightly greased 6-quart or larger slow cooker. Cover and set to Warm, maintaining a temperature of at least 140°F. Stir occasionally until serving.
Notes
Make Ahead:
Prepare 1–2 days in advance and refrigerate, covered. If refrigerated in an oven-safe baking dish, remove it from the fridge about 30 minutes before reheating. Otherwise, transfer directly to a greased baking dish. Cover with foil and bake at 350°F until heated to 165°F throughout, about 45–60 minutes or longer if needed. Follow the manufacturer's temperature-change guidance if using glass or ceramic bakeware. Keeping Warm:
Transfer hot mashed potatoes to a lightly greased 6-quart or larger slow cooker set to Warm. Stir occasionally and keep at 140°F or above until serving. Smaller Batch:
Halve the recipe using 2½ pounds of potatoes and half of the remaining ingredients. Cook until fork-tender. Nutrition is calculated with the cream cheese included.
Prepare 1–2 days in advance and refrigerate, covered. If refrigerated in an oven-safe baking dish, remove it from the fridge about 30 minutes before reheating. Otherwise, transfer directly to a greased baking dish. Cover with foil and bake at 350°F until heated to 165°F throughout, about 45–60 minutes or longer if needed. Follow the manufacturer's temperature-change guidance if using glass or ceramic bakeware. Keeping Warm:
Transfer hot mashed potatoes to a lightly greased 6-quart or larger slow cooker set to Warm. Stir occasionally and keep at 140°F or above until serving. Smaller Batch:
Halve the recipe using 2½ pounds of potatoes and half of the remaining ingredients. Cook until fork-tender. Nutrition is calculated with the cream cheese included.
Nutrition
Calories: 370kcal | Carbohydrates: 36g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 65mg | Sodium: 340mg | Potassium: 835mg | Fiber: 3g | Sugar: 3g
