Holiday Mashed Potatoes Recipe

Side view of a spoonful of creamy holiday mashed potatoes,

5 from 8 votes

Holiday Mashed Potatoes Recipe

Make-Ahead Holiday Mashed Potatoes combine russet potatoes with butter, cream cheese, half and half, and seasonings. These creamy potatoes are easy to make ahead of time and are a perfect holiday side dish!

Course Side Dish

Cuisine American

Keyword holiday mashed potatoes

Prep Time 45

Cook Time 45

Total Time 1 30

Servings people

Calories 364kcal

Author Sue Ringsdorf

Ingredients

5 pounds russet potatoes
8 ounces cream cheese
1/2 cup unsalted butter
3/4 cup half and half * see notes
1 teaspoon Lawry's seasoned salt
1 teaspoon onion salt
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Instructions

Prep potatoes. Peel the russet potatoes and chop into large chunks. Add to a stock pot and cover with cold water.
Boil potatoes. Turn heat to medium high and boil the potatoes. Add plenty of salt and simmer until fork tender. The smaller the potatoes chunks, the faster it will cook.
Drain the potatoes in a colander in the sink.
5 pounds russet potatoes
Combine ingredients. Spoon the cooked potatoes into a the bowl of a large standing mixer. Add the cream cheese, butter, and seasonings.
8 ounces cream cheese, 1/2 cup unsalted butter, 1 teaspoon Lawry's seasoned salt, 1 teaspoon onion salt, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper
Mash. Add the paddle attachment to your mixer and start, mixing until well combined. Then slowly add in the (slightly warmed) half and half and mix until very creamy.
Test potatoes and add extra salt and pepper, if needed.
3/4 cup half and half
Add to baking dish. Spoon the potatoes into a 9×13 inch casserole dish and use a spatula to smooth evenly to all sides.
Bake. Bake the potatoes in a preheated 350 degree oven until hot and bubbly, about 45 minutes.
** NOTE: I've decreased the half and half in this recipe. You may need even less, but it depends on if you use the entire 5 pounds of potatoes. Add it gradually and see how much you need to make these creamy.

Notes

Boil the potatoes until they are very soft inside.
Let the mixer run for awhile to get the potatoes ultra creamy.
You can prepare these potatoes a day or two in advance, and store in the refrigerator.
This potato dish can also be frozen (covered and wrapped tightly).

Nutrition