Mash potatoes
Rich, buttery, and perfect for holidays or cozy dinners, these mashed potatoes are a true comfort classic.
Ingredients
5 lb russet or Yukon Gold potatoes
¾ cup butter, plus extra for topping
1 (8 oz) package cream cheese, softened
½ to ¾ cup half-and-half
½ to 1 tsp Lawry’s Seasoned Salt
½ to 1 tsp black pepper
Instructions
1. Cook the Potatoes
Peel and cut the potatoes into evenly sized chunks.
Place them in a large pot of cold water and bring to a simmer.
Increase heat and boil for 30–35 minutes, or until potatoes are fork-tender and just beginning to fall apart.
2. Drain and Dry
Drain the potatoes in a colander. Return them to the dry pot and place over low heat.
Mash gently for a few minutes to allow the steam to escape—this keeps your mash from being watery.
3. Mash and Mix
Turn off the heat. Add butter, cream cheese, and ½ cup half-and-half.
Mash until smooth and creamy, adjusting texture with more half-and-half if needed.
Season with seasoned salt and pepper to taste. Stir well to combine.
4. Bake and Serve
Transfer the mashed potatoes to a baking dish. Dot the top with a few extra pats of butter.
Bake at 350°F for 20–30 minutes, or until warmed through and the butter is melted.
- Pro Tip
For ultra-smooth mashed potatoes, use a potato ricer before mixing in the butter and cream cheese.
It breaks down the starch more evenly and helps prevent gummy texture—especially helpful when making a large batch ahead of time.
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