If you’re on the hunt for the ultimate comfort food side, you have to try this Creamy Mashed Potatoes with Butter and Cream Recipe. It’s that rich, fluffy, buttery goodness that just melts in your mouth and feels like a warm hug on a plate. When I first tried this recipe, I was amazed at how simple ingredients could come together for something so decadently creamy and satisfying – and I promise, once you make it, it’ll be your go-to mashed potatoes every time.
Why You’ll Love This Recipe
- Exceptionally Creamy Texture: Thanks to the perfect mix of butter, cream cheese, and cream, these mashed potatoes are silky smooth every single time.
- Simple Ingredients & Steps: You probably already have everything in your pantry, and the process is straightforward—great for busy weeknights or holiday dinners.
- Perfectly Balanced Flavors: A pinch of Lawry’s seasoned salt and black pepper brings out the natural potato flavor without overpowering it.
- Family Favorite Time & Time Again: My family literally goes crazy for this version, so it’s been my secret weapon whenever I want to impress.
Ingredients You’ll Need
The magic of these creamy mashed potatoes lies in quality ingredients that complement each other beautifully — each one plays a key role in creating that luscious texture and rich taste. If you pick good potatoes and really soften that cream cheese, you’ll see what I mean!
- Russet or Yukon Gold potatoes: These two are my favorites—Russet for fluffiness, Yukon Gold for a creamy texture and buttery flavor.
- Butter: Go for real butter, not margarine. The rich, natural fat adds incredible smoothness and richness.
- Cream cheese: Softened cream cheese melts right in and adds a tangy creaminess that really elevates normal mashed potatoes.
- Half-and-half: Creates a perfect balance — richer than milk but lighter than heavy cream, giving silky body without heaviness.
- Heavy cream: Just a splash to amp up the indulgence factor, making the potatoes extra luscious.
- Lawry’s Seasoned Salt: My secret seasoning to add a subtle, savory depth; it’s better than plain salt alone.
- Black pepper: Freshly ground—adds a little kick that brightens the flavors.
- Kosher salt: For seasoning the potatoes while they cook, plus a little extra to taste at the end.
Variations
I love adapting this Creamy Mashed Potatoes with Butter and Cream Recipe depending on the occasion or what I have on hand. It’s surprisingly flexible, so feel free to make it your own and still get those rich, dreamy results.
- Garlic Mashed Potatoes: I often sauté some minced garlic in butter before mixing it in, which adds a warm, fragrant twist my family adores.
- Herbed Version: Adding chopped fresh chives or rosemary at the end brightens the dish and adds a lovely color contrast.
- Dairy-Free Swap: If you need a dairy-free take, use olive oil instead of butter and substitute coconut cream for heavy cream – it’s a different but delicious route!
- Low-Sodium Option: Simply minimize or skip the seasoned salt and taste as you go with kosher salt to control saltiness better.
How to Make Creamy Mashed Potatoes with Butter and Cream Recipe
Step 1: Prep and Cook Your Potatoes Perfectly
Start by peeling your potatoes and cutting them into pieces that are roughly the same size so they cook evenly. I usually go for chunks that are about 1.5 to 2 inches across. Place them in a large pot and cover with cold water so they cook uniformly. Bring it up to a simmer and then a boil, cooking for 30 to 35 minutes. You’ll know they’re ready when a fork slides in easily with no resistance, and they’re just about falling apart—this means they’ll mash beautifully without lumps.
Step 2: Drain and Air-Dry Your Potatoes
Drain the potatoes well in a large colander. Then, place them back into the dry pot and return it to the stove over low heat. This part is important: mash the potatoes gently over low heat to let all the excess steam evaporate. I discovered this trick the hard way—if you skip it, your mash can turn out watery. This step makes sure your mashed potatoes are fluffy and not gluey.
Step 3: Add Butter, Cream Cheese, and Creamy Goodness
Turn off the heat and add in your softened butter, cream cheese, half-and-half, and heavy cream. Now comes the fun part—mash away! Use a sturdy potato masher or even a ricer if you have one for extra smoothness. Don’t rush it, because the more you mash, the creamier it becomes. Once it’s nearly silky, stir in the Lawry’s seasoned salt, black pepper, and kosher salt. Taste and tweak the seasoning—sometimes I add a little more pepper for a nice kick.
Step 4: Warm and Serve with an Extra Butter Finish
Transfer your mashed potatoes into a medium baking dish and dot the top with a few extra pats of butter. Pop it into a 350ºF oven just until the butter melts and the whole dish is warmed through (about 10-15 minutes). This final touch gives that irresistible rich sheen and warmth perfect for serving.
Pro Tips for Making Creamy Mashed Potatoes with Butter and Cream Recipe
- Don’t Overmix: I used to overwork potatoes and end up with gluey mash. Mashing just enough for smoothness keeps that perfect fluffy texture.
- Warm Your Dairy: I learned warming butter and cream before adding them helps everything melt smoothly and blend better without cooling the potatoes down.
- Use a Potato Ricer or Masher: A ricer gives the silkiest finish, but if you don’t have one, a good masher works well—just be gentle!
- Season Gradually: Season lightly first and taste as you go—you can always add more but can’t take it out once it’s too salty.
How to Serve Creamy Mashed Potatoes with Butter and Cream Recipe
Garnishes
I love topping these mashed potatoes with fresh chopped chives or green onions for a pop of color and fresh bite. Sometimes I add a sprinkle of crispy fried shallots or a dusting of smoked paprika for a little smoky warmth—those little details always impress guests at dinner.
Side Dishes
This Creamy Mashed Potatoes with Butter and Cream Recipe pairs beautifully with roast chicken, grilled steak, or a hearty pot roast. I also love serving it alongside green beans almondine or roasted Brussels sprouts for a balanced plate that’s both comforting and fresh.
Creative Ways to Present
For holiday dinners, I’ve served these mashed potatoes piped elegantly onto plates using a large fancy tip—fancy but surprisingly easy! You can also bake the top with a sprinkle of Parmesan until golden and crispy for a delightful texture contrast.
Make Ahead and Storage
Storing Leftovers
I like to store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days. When stored properly, the texture and creaminess hold up nicely, especially when reheated gently.
Freezing
Freezing mashed potatoes can be tricky, but I’ve had good success by placing portions in freezer-safe bags, removing as much air as possible, and freezing for up to three months. Thaw completely overnight in the fridge before reheating.
Reheating
The best way I’ve found to reheat leftovers is gently on the stove over low heat with a splash of cream or milk, stirring regularly to bring back that fresh, creamy texture. You can also warm in the oven covered with foil to prevent drying out.
FAQs
-
What type of potatoes work best for this Creamy Mashed Potatoes with Butter and Cream Recipe?
Russet potatoes are ideal for their starchy, fluffy texture, while Yukon Gold potatoes offer a naturally creamy, buttery flavor. I often blend both types to get the best of both worlds—light, silky, and full of flavor.
-
Can I make this recipe ahead of time?
Absolutely! You can prepare the mashed potatoes in advance, store them in the fridge, and then rewarm them just before serving. I recommend popping them in a 350ºF oven with a few pats of butter on top to bring back that fresh-out-of-the-kitchen warmth.
-
How do I avoid watery mashed potatoes?
After draining, drying the potatoes over low heat helps evaporate excess moisture. Also, use warm dairy products and mash gently to avoid overworking the potatoes, which can release more starch and cause a gummy texture.
-
Can I substitute heavy cream with milk?
You can substitute with whole milk or half-and-half, but keep in mind the recipe gets its richness from the heavy cream. Ditching it may result in less creamy potatoes, so I suggest keeping at least some heavier dairy for the best texture.
Final Thoughts
I absolutely love how this Creamy Mashed Potatoes with Butter and Cream Recipe turns out every time—fluffy, buttery, and rich without being heavy. It’s a true crowd-pleaser and one of those recipes I always recommend to friends because it’s reliable and effortlessly delicious. Next time you’re planning a dinner and want that extra comforting side dish, give this a spin—I promise it’ll become your family’s favorite just like mine!
Print
Creamy Mashed Potatoes with Butter and Cream Recipe
- Prep Time: 1 hr
- Cook Time: 30 min
- Total Time: 1 hr 30 min
- Yield: 10 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
Creamy Mashed Potatoes are a comforting, rich, and flavorful side dish made with tender russet or Yukon Gold potatoes, plenty of butter, cream cheese, half-and-half, and heavy cream, seasoned perfectly with Lawry’s seasoned salt, black pepper, and kosher salt. These mashed potatoes are cooked on the stovetop and finished in the oven for a warm, buttery melt-in-your-mouth experience.
Ingredients
Potatoes
- 5 lb. russet or Yukon Gold potatoes
Dairy and Seasonings
- 3/4 cup butter, plus more for topping
- 1 (8-oz.) package cream cheese, softened
- 1/2 cup half-and-half
- 1/4 cup heavy cream
- 1/2 to 1 tsp. Lawry’s Seasoned Salt
- 2 tsp. black pepper
- 1/2 tsp. kosher salt, plus more to taste
Instructions
- Prepare the Potatoes: Peel and cut the potatoes into evenly sized pieces for uniform cooking. Place them in a large pot of simmering water, then bring to a boil and cook for 30 to 35 minutes until a fork slides easily into the potatoes with almost no resistance.
- Drain and Steam Dry: Drain the potatoes thoroughly in a large colander. Return the drained potatoes to the dry pot and set it on the stove over low heat. Mash the potatoes gently to release steam and remove excess moisture.
- Add Dairy and Seasoning: Turn off the heat and add butter, softened cream cheese, half-and-half, and heavy cream to the mashed potatoes. Continue mashing until creamy and smooth. Stir in Lawry’s seasoned salt, black pepper, and kosher salt to taste. Adjust seasoning if needed by tasting.
- Heat in Oven: Transfer the mashed potatoes to a medium-sized baking dish. Dot the top with a few pats of butter. Place the dish in a preheated 350ºF oven and heat until the butter has melted and the potatoes are warmed through, ensuring a delicious buttery finish.
Notes
- Make these mashed potatoes ahead of time and reheat in the oven just before serving.
- Butter, cream, and cream cheese add richness and a smooth texture to the mashed potatoes, making them extra creamy.
- Ensure potatoes are evenly cut to cook uniformly.
- Adjust the seasoning to your taste preference, especially the salt and pepper.
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 414
- Sugar: 3 g
- Sodium: 365 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 70 mg
