PW’s Creamy Mashed Potatoes


  • 5 pounds russet or Yukon Gold potatoes (I used russet potatoes)
  • 12 tablespoons (1 1/2 sticks) butter, softened, additional 4 tablespoons (1/2 stick) butter (optional) (I used the extra 4 tablespoons)
  • One (8-ounce) package cream cheese
  • 1/2 to 3/4 cup half-and-half (I used 3/4 cup)
  • 1/2 teaspoon seasoned salt, such as Lawry’s (I used Lawry’s)
  • Salt to taste (I used table salt)
  • Black pepper to taste (I used freshly ground black pepper)


  1. Preheat your oven to 350 degrees. Fill a large pot with water and set it over medium-high heat. Let the water come to a boil.
  2. Take a sharp knife or a vegetable peeler (I used a vegetable peeler) and remove the skin from the potatoes, rinsing the potatoes under cold water afterwards. Cut the potatoes in half or fourths so all the potatoes are around the same size (this will help them cook quicker and more evenly).
  3. Place the potatoes in the boiling water, turning the heat up to high so the water is at a complete boil. Let the potatoes cook for 20 to 30 minutes.
  4. You’ll know the potatoes are ready once you stick a fork into a piece and the fork slides out with no resistance. If you feel like you’re meeting resistance when you stick a fork into a piece of potato, just cook the potatoes longer. Undercooked potatoes will result in lumpy mashed potatoes !
  5. Drain the potatoes into a large strainer, shaking the strainer to get rid of any leftover water.
  6. Place the potatoes back in the pot, setting the pot over low heat. Take a potato masher and mash the potatoes for 2 minutes or until all the lumps are gone. Turn the heat off.
  7. Add the 12 tablespoons of butter, the cream cheese and the half-and-half, stirring everything together until combined.
  8. Stir the seasonings in until evenly distributed throughout. Take a taste and add more seasoning in if necessary.
  9. Take a 2-quart baking dish and put the potatoes in it. Using a knife or spatula, spread the potatoes out evenly within the dish.
  10. If you want, slice up the extra 4 tablespoons of butter and spread the slices out across the top of the potatoes. Cover the dish tightly with foil.
  11. Place the baking dish in the oven for 25 to 30 minutes or until heated throughout.
  12. Serve immediately.

This is such a filling, tasty mashed potato recipe ! If you’re going to put the butter on top of the mashed potatoes, trust me when I say that you’re going to want to put a sheet of foil on the rack below ! The butter will melt and drip over the edges of the baking dish, creating a burnt, smoky mess on the bottom of your oven if you don’t have something to catch the butter drippings. The mess was totally worth it though ! You can taste the cream cheese but it’s not overwhelming and the potatoes were fluffy and smooth. This will fill you up sooner than you want it to !

This recipe came from “The Pioneer Woman Cooks” by Ree Drummond.

I wasn’t paid in any form to promote Lawry’s or “The Pioneer Woman Cooks” by Ree Drummond.

Take care everybody !

Cream Cheese Mashed Potatoes


  • 5 lbs. potatoes, peeled and cubed (we used Yukon Gold potatoes)
  • 2 pkg. (8 oz. each) cream cheese, softened
  • ¼ cup butter, cubed (we used salted butter)
  • 1 tsp. salt (we just salted to taste and we used kosher salt)
  • ¼ tsp. pepper (we used freshly ground black pepper and didn’t measure how much we used)


  1. Take your cubed potatoes and place them in a large pot, filling the pot up with enough water to cover the potatoes. Bring the water up to a boil. Turn down the heat, putting a lid on the pot and letting the potatoes cook for 10-15 minutes or until tender*.
  2. Drain the potatoes (we transferred the potatoes to a large mixing bowl after draining them). Mash up the potatoes with the remaining ingredients and enjoy !

*We didn’t turn down the heat and we didn’t put a lid on the pot.


We loved the tanginess that the cream cheese gave these mashed potatoes.

Recipe source unknown.

Hope you enjoy life !