Savannah Kitchen’s Mashed Potatoes

Buttery Mashed Potatoes
Buttery Mashed Potatoes

These are great creamy classic mashed potatoes that pair perfectly with any holiday meal!

Mashed Potatoes

(Make-ahead tips included)

10 servings

5 pounds potatoes (about 9 large), peeled and cut into chunks

2 sticks of butter (1 1/2 sticks butter, softened, plus 1/2 more for the top of potatoes)

1 (8oz) package cream cheese, softened, cubed

1/3 cup cream

1/3 cup of whole milk

Salt (2 tablespoons for water and 1 teaspoon salt or to taste)

1/4 teaspoon pepper, plus more to taste


1. Put potatoes in a large saucepan and cover with water. Add 2 Tbs of salt to water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until fork tender. Drain well in a colander.

Return potatoes back to the pot you cooked them in. Mash the potatoes with butter and cream cheese, cream, milk, salt and pepper. Transfer to a disposable foil 9×13 dish with lid. Slice remaining butter and put on top of the potatoes. Cover with lid.

At this point you can refrigerate if you will bake within 3 days. Or freeze and bake within 3 months.

To bake: Thaw in fridge overnight.  Bake, uncovered, at 350° for 40 minutes or until heated through.

by Jen Byers
Home-Cook for the Savannah Kitchen