Thursday, May 19, 2011

Make Ahead Mashed Potatoes

I've been on a cooking hiatus recently... I've been eating out way too much and if I've learned anything from my hiatus it's that I truly do love home cooked food more than I love anything from a restaurant. Especially anything from a chain restaurant. So I need to get back into my home cooking routine.

On that note, I ate tuna and grapes for dinner which means there isn't anything exciting to post because I'm pretty sure no one wants to see pics of my canned tuna. So in honor of the rainy day we had I'm going to post my favorite comfort food recipe...mashed potatoes! And the best thing about these mashed potatoes is that you can make them the day before you need to serve them. And the other best thing, I've never met anyone who hasn't loved them!

Before the recipe, one quick note... This is comfort food at it's finest which means it has a lot of not good for you stuff in it. So instead of feeling guilty, save these for a holiday or a rainy day and enjoy!!! I'm telling you, these creamy mashed potatoes are guaranteed to make your heart happy!


5 pounds Russet Or Yukon Gold Potatoes
¾ cups Butter
1 package (8 Oz.) Cream Cheese, Softened
½ cups (to 3/4 Cups) Half-and-Half
½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt
½ teaspoons (to 1 Teaspoon) Black Pepper

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. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart. 
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients. 
Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, and mash some more! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper. (If you're feeling really crazy add in some cheese too! Like sharp cheddar, parmesan, etc. Cheese makes anything better!) 
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through. 
Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

You're going to LOVE these!!! Try them out on your next family get together or just because you had a crabby day. 

Much Love,


  1. When baking, do you leave these uncovered? Thanks :-)

  2. Yes, I leave the lid on my baker off. Enjoy! :)