Restaurant-Style Mashed Potatoes

Learn how to make creamy, flavorful mashed potatoes at home that rival those served in restaurants. This recipe focuses on techniques and ingredients to achieve a rich, velvety texture and delicious taste.

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Prep Time 15

Cook Time 35

Baking Time 10

Total Time 1

Servings: 8 servings

Course: Side Dish

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

Potatoes

5 lb. Russet or Yukon Gold potatoes peeled and cut into uniform pieces

For Creaminess

3/4 cup Butter plus more for topping
1 (8-oz.) package Cream cheese softened
1/2 cup Half-and-half
1/4 cup Heavy cream

Seasonings

1/2 to 1 tsp. Lawry's Seasoned Salt
2 tsp. Black pepper
1/2 tsp. Kosher salt plus more to taste

Equipment

Large pot
Colander
Potato Masher
Medium baking dish

Method

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, or until a fork slides easily into the potatoes with no resistance.
Drain the potatoes in a large colander. Return the drained potatoes to the dry pot and place over low heat. Mash the potatoes, allowing steam to escape, before adding other ingredients.
Turn off the stove. Add the butter, cream cheese, half-and-half, and heavy cream. Mash until smooth. Stir in the seasoned salt, black pepper, and kosher salt. Taste and adjust seasonings as needed.
Transfer the mashed potatoes to a medium baking dish. Dot the top with a few pats of butter. Bake in a preheated 350ºF (175ºC) oven for about 10 minutes, or until the butter is melted and the potatoes are warmed through.

Notes

These mashed potatoes are best served warm. You can prepare them ahead of time and reheat them in the oven before serving.

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