Creamy Mashed Potatoes – Truly Heaven!

23 Oct

I love mashed potatoes! Growing up, we would have them every major holiday with dinner and occasionally a few Sunday’s during the year.  I don’t especially love pealing the potatoes, but it’s worth the effort once you get your first taste of them!  Daniel shares my love of mashed potatoes and often requests this recipe.  Something about the cream cheese, seasoned salt, heavy cream, and extra butter….makes these stand out from your regular kind of mashed potatoes.  Ree from the “Pioneer Woman” surely doesn’t disappoint on these.  I’m sure you will enjoy them just as much as my family and I do!  I first made these during Thanksgiving 2010, and will definitely be making these again this year.

**This recipe makes a lot of mashed potatoes.  If you are making these for just 2 or 3 people, just decrease the amount of potatoes you add and half the amount of cream cheese, butter, and heavy cream or until your level of creamieness  is perfected!


  • 5 pounds Russet Or Yukon Gold Potatoes
  • 3/4 cups Butter
  • 1 package (8 Oz.) Cream Cheese, Softened
  • 1/2 cup (to 3/4 Cups) Heavy Cream
  • 1/2 teaspoon (to 1 Teaspoon) Lawry’s Seasoned Salt
  • 1/2 teaspoon (to 1 Teaspoon) Black Pepper

Preparation Instructions

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 heavy cream. 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-degree 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.

Recipe from:


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