If you want to be SUPER fancy, add in some bacon, cheddar and green onions and you’ll have yourself some Loaded Mashed Potatoes<\/strong>. Sold!<\/p>\n\n\n\n I hope you love them as much as we do! Check out my Mississippi Mud Potatoes<\/a>, and Lyonnaise Potatoes<\/a><\/strong> too!<\/p>\n\n\n\n Step-by-step photos and instructions are below!<\/strong><\/p>\n\n\n\n Serve these mashed potatoes with beef stew<\/a><\/strong>, on top of Shepherd’s Pie<\/a><\/strong>, under some Salisbury Steak<\/a><\/strong>…. you get the idea! They also make the perfect bed for Chicken Fried Steak<\/a><\/strong> smothered in creamy gravy.<\/p>\n\n\n\n Equipment Needed:<\/strong><\/p>\n\n\n\n Potato masher or potato ricer<\/p>\n\n\n\n The full list of ingredients and amounts is found in the printable recipe card below<\/a>. <\/strong><\/p>\n<\/div>\n<\/div>\n\n\n\n Scroll for Recipe<\/strong><\/p>\n\n\n\n This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card<\/a><\/strong> below.<\/p>\n<\/div>\n<\/div>\n\n\n\n Prep & Cook<\/strong><\/p>\n\n\n Mash<\/strong><\/p>\n\n\n\n Drain the potatoes in a large colander and let them sit for 5 minutes. Add the potatoes back into the pot and mash roughly (you can use a potato ricer too). Just looking to break them up at this point.<\/p>\n\n\n\n Heat the half and half until warm, then add it with the butter, cream cheese, seasoned salt and pepper mix well and continue mashing until smooth.<\/p>\n\n\n\n It sounds strange but don’t OVER mash. Using a stand mixer can make your potatoes gluey. No fun at all. You’ll know they are cooked if you can mash one against the side of the pot. You can use a knife or fork, too. They need to be soft all the way through (or you’ll have lumps!)<\/p> <\/details> You can, but I don’t. If you do – just soak them for 5 minutes and rinse. Doing so is a science thing – soaking cut potatoes removes excess potato starch. This means fluffy mashed potatoes (and not gluey!)<\/p> <\/details> Sour cream, half and half, yogurt – or just melted butter will all work if you don’t want to use milk.<\/p> <\/details> I love Yukon Golds and Russet Potatoes.<\/p> <\/details> <\/div>\n\n\n\n Heat your liquid (half and half, cream, milk). Hot milk is better than cold, as it will keep your potatoes piping hot!<\/p>\n\n\n\n The less water in your potatoes when you mash them, the better it is. After draining, I sometimes add them back to the pot and set over the same element they cooked on (turned off), and let them “dry” a little so they are fluffier. <\/p>\n\n\n\n Substitutions\/Additions<\/strong><\/p>\n\n\n Store in a covered container in the refrigerator for up to 4 days. Reheat until piping hot!<\/p>\n\n\n\n If you are making these for a holiday – you can make them ahead. Simply pour the potatoes into a baking dish, and cover. Refrigerate. To serve – dot with butter, and bake in the oven until warmed through.<\/p>\n\n\n\n A crock pot\/slow cooker will also keep these warm if you make them earlier in the day.<\/p>\n<\/div>\n<\/div>\n\n\n\n Get free recipes in your inbox!<\/a> ![\"mashed](\"https:\/\/www.kyleecooks.com\/wp-content\/uploads\/2020\/11\/Creamy-Mashed-Potatoes-15-683x1024.jpg\")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/www.kyleecooks.com\/wp-content\/uploads\/2025\/03\/heart-solid.svg\")
<\/figure><\/div><\/span>Why you’ll love this recipe<\/span><\/h2><\/div>\n\n
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![\"mashed](\"https:\/\/www.kyleecooks.com\/wp-content\/uploads\/2020\/11\/Creamy-Mashed-Potatoes-23-1024x683.jpg\")
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<\/figure>\n<\/div>\n\n\n\n<\/span>Key Recipe Ingredients <\/span><\/h2>\n<\/div>\n\n\n\n
![\"ingredients](\"https:\/\/www.kyleecooks.com\/wp-content\/uploads\/2020\/11\/Creamy-Mashed-Potatoes-Recipe-INGREDIENTS-1200x1800-1-683x1024.jpg\")
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<\/figure>\n<\/div>\n\n\n\n<\/span>How to make Mashed Potatoes:<\/strong><\/span><\/h2>\n<\/div>\n\n\n\n
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![\"peeling,](\"https:\/\/www.kyleecooks.com\/wp-content\/uploads\/2020\/11\/How-to-make-Mashed-Potatoes-1-4-683x1024.jpg\")
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<\/figure>\n<\/div>\n\n\n\n<\/span>Frequently Asked Questions<\/span><\/h2>\n<\/div>\n\n\n\n
<\/span>How can I make mashed potatoes better?<\/strong><\/span><\/h3><\/summary>
Mix up the seasonings. Add a flavored cheese in place of the cream cheese (I like the Boursin garlic\/herb flavor).<\/p> <\/details> <\/span>How to tell if my potatoes are cooked properly?<\/strong><\/span><\/h3><\/summary>
<\/span>Should I soak my potatoes before making mashed potatoes?<\/strong><\/span><\/h3><\/summary>
<\/span>What can you put in mashed potatoes instead of milk?<\/strong><\/span><\/h3><\/summary>
<\/span>What kind of potatoes are best for mashing?<\/strong><\/span><\/h3><\/summary>
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<\/figure>\n<\/div>\n\n\n\n<\/span>Kylee’s Notes <\/span><\/h2>\n<\/div>\n\n\n\n
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<\/span>What do do with leftovers<\/strong><\/span><\/h2>\n\n\n\n
<\/span>Making ahead<\/strong><\/span><\/h2>\n\n\n\n
![\"mashed](\"https:\/\/www.kyleecooks.com\/wp-content\/uploads\/2020\/11\/Creamy-Mashed-Potatoes-12-683x1024.jpg\")
<\/figure>\n\n\n\n<\/span>More delicious sides:<\/span><\/h2>\n\n\n
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Find me on Pinterest<\/a>, <\/strong>Facebook <\/a>& Instagram<\/a><\/strong>.
If you make this recipe, please comment and let me know how it turned out and leave a star rating!<\/p>\n\n\n![\"A](\"https:\/\/www.kyleecooks.com\/wp-content\/uploads\/2025\/07\/Creamy-Mashed-Potatoes-SQ-1-300x300.jpg\")
<\/div>\n\n\n\n<\/span>Creamy Mashed Potatoes (Make Ahead)<\/span><\/h2>\n \n