Creamiest Mashed Potatoes

Made this for Thanksgiving 2021 and everyone loved them. We like a few lumps in our mashed potatoes, so I did not whip them completely. Obviously if you prefer them real creamy you will follow the directions on the recipe.

5 pounds russet or gold potatoes (I used gold)

8 cups water  

2 chicken bouillon cubes

½ cup butter

8 oz cream cheese, room temp

¾ cup buttermilk

1 t salt, or to taste

Peel and rinse potatoes. Cut into uniform chunks. Place potatoes into a large pot. Add water and bouillon cubes. Potatoes should just be covered with water.

Bring to boil over high heat. Reduce medium heat and simmer until tender, about 15 minutes. Do not over-cook them. Strain the liquid and put the potatoes in a large mixing bowl. 

Add the butter to the buttermilk and heat until butter is melted. Add the softened cream cheese.

Pour into the bowl of potatoes; add salt. Use a hand mixer and whip until light, fluffy, and creamy (3-5 min).

Note: The potatoes can be kept warm up to 4 hours before serving, by putting them in a crock pot on low setting. Or you can put them in a covered Pyrex bowl over a pot of simmering water. Be very cautious not to let the pot of water run dry. 

Awesome Mashed Potatoes

5-6 medium potatoes

1 c. sour cream

1/2 c. butter

4 oz. cream cheese

1-2 tsp. Onion Powder

1-2 tsp. Garlic Powder

Fresh Ground Black Pepper

Salt

Wash and cube potatoes (peel if desired). Place in a pan & cover with water. Cook until tender then drain.

To the potatoes, add sour cream, butter and cream cheese. Mash with a masher, incorporating well. Add onion powder, garlic powder, salt & pepper. Mix well.

Smashed-Potato Tomato Gratin

Yield: Serves 6 to 8 as a side dish

From Epicurious.com. This is a strange combination of ingredients, but it is really good. Don't mash the potatoes much. You want big chunks in there. Served at our gourmet club dinner, and it was a winner.

    3 pounds yellow-fleshed potatoes such as Yukon Gold

    1/2 cup milk

    1 stick (1/2 cup) unsalted butter

    1 cup Kalamata olives

    4 scallions

    1 garlic clove

    1/2 cup fresh parsley leaves

    3 cups fresh breadcrumbs (I used sourdough bread to make the crumbs)

    1/2 cup freshly grated Parmesan (about 1 1/2 ounces)

    3 pounds Roma tomatoes

In a 4-quart heavy kettle cover potatoes with salted cold water by 2 inches and simmer until tender, about 30 minutes. While potatoes are simmering, in a small saucepan heat milk with 6 tablespoons butter over moderate heat until butter is melted. Remove pan from heat and keep mixture warm, covered. Pit olives and separately chop olives and scallions. In a colander drain potatoes and when just cool enough to handle, peel. Coarsely smash potatoes with a potato masher and gently fold in milk mixture, olives, scallions, and salt and pepper to taste.

Preheat oven to 400°, and butter a 3-quart gratin dish (about 15 by 10 by 2 inches).

Mince garlic and chop parsley. In a nonstick skillet heat remaining 2 tablespoons butter over moderate heat until foam subsides and cook garlic, stirring, until fragrant, about 1 minute. Add breadcrumbs and cook, stirring, until golden. Transfer mixture to a bowl and cool. Stir in parsley and Parmesan and season with salt and pepper.

Cut tomatoes into 1/4-inch-thick slices. Spread potatoes in gratin dish and top with tomatoes, overlapping them to completely cover potatoes. Sprinkle crumb mixture over tomatoes and bake gratin in middle of oven until top is golden brown and tomatoes are tender, about 25 minutes. Gratin may be made 1 day ahead and cooled completely, uncovered, before being chilled, covered. Reheat gratin, uncovered.

Creamy Mashed Potatoes

    * 5 pounds Russet Or Yukon Gold Potatoes (approx. 2 -  2 1/2 lbs)

    * ¾ cups Butter (6 tablespoons)

    * 1 package (8 Oz.) Cream Cheese, Softened (4 oz)

    * ½ cups (to 3/4 Cups) Half-and-Half (approx 1/4 cup)

    * ½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt (1 tsp table salt, or to taste)

    * ½ teaspoons (to 1 Teaspoon) Black Pepper

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350º oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Cheesy Mashed Potatoes

8  potatoes, cooked and drained
8  oz  cream cheese, softened
8  oz  sour cream
1/2  cup  butter, softened
1/4  tsp  garlic powder
1/4  tsp  black pepper
1  cup  shredded cheddar cheese

Combine the first 6 ingredients. Beat until fluffy. Place in a buttered casserole dish. Top with grated cheddar. Cover and bake for 45 minutes @350 degrees. Uncover and bake another 15 minutes.

Creamy Mashed Potatoes ~ Pioneer Woman

5  pounds  Russet Or Yukon Gold potatoes

¾  cups  butter 

1  pkg  (8 oz)  cream cheese, softened 

1/2 - 3/4  cup  half-and-half 

½  tsp  Lawry's Seasoned Salt

½  tsp  black pepper

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350° oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350° oven for about 20 to 30 minutes or until warmed through.

Creamy Mashed Potatoes

These can be made up to 2 hours ahead of time and kept warm, covered, over a pan of very hot water. I use a chafing dish for this, and it works beautifully.


5  lbs  Russet white potatoes
2-1/2  Tbs,  plus 1 tsp  kosher salt
12   Tbs   unsalted butter, softened
1/2 - 3/4   cup  heavy cream
1  cup  sour cream
3/4  tsp  black pepper

Peel and cut up the potatoes. Put into a large pot with 2½ Tbs kosher salt. Cover with cold water and bring to a boil. Reduce heat and simmer until tender, about 15-20 minutes.

Meanwhile, in a saucepan over medium heat, melt the butter with the cream, just until melted and warm. Drain the potatoes and return to the pot.

With the heat turned on, heat the potatoes to remove any traces of left-over water. Mash with a hand held masher (not an electric mixer), as you want a few lumps left in them. Add the warmed butter/cream mixture, and pepper. Add the sour cream.

Buttermilk Mashed Potatoes

Kosher salt 
1-1/2  lbs  potatoes 
1/4  cup  milk
4  Tbs  unsalted butter 
1/2  cup  buttermilk 
1/4  tsp  freshly ground black pepper 

In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10-15 minutes, until the potatoes fall apart easily when pierced with a fork. 

Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done. 

As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disk/blade over a heat proof bowl. Pass the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk mixture with a
whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 1 teaspoon of salt and the pepper, and serve hot. 


To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy.