Creamy Mashed Potatoes

Anyone who knows me well, knows that I LOVE potatoes! Fries, mashed, baked, hashed… name it, with some ketchup I will devour it. I have been spending more time in the kitchen as I am 6 months pregnant and really on a mission to avoid fast food runs. My mother gave me a great recipe for a Mississippi Pot Roast and I needed a side to compliment it. POTATOES! Pot Roast over mashed potatoes, what a divine combination. Being that the pot roast was cooking in the slow cooker for 8 hours, I knew it was going to be tender and rich so I wanted the potatoes to be able to stand up to the flavor and richness of the beef.

I always watched my Mother make her mashed potatoes for years using butter and milk. And they were just okay, sorry Mom! I knew it had to be a way to create those creamy mouth-watering potatoes served at restaurants. So I went on the internet search to find the secret. The Pioneer Woman, came to my rescue. The secret is……CREAM CHEESE! Yes! I said CREAM CHEESE! Paired with butter and some Half & Half, my mashed potatoes tasted like a dream. So rich, creamy, and delicious!


  • 5 to 6 Russet potatoes
  • 1 stick of sweet cream butter
  • 1/2 8oz package of softened Cream Cheese
  • 1/2-1 cup of Half & Half
  • Salt & Pepper


  • Peel & cut potatoes into smaller pieces
  • Bring large pot of water with a pinch of salt to a boil
  • Add potatoes, boil 25-30 minutes
  • Drain
  • Return to pot & mash
  • Add butter, cream cheese, and half & half
  • Mix VERY well
  • Add salt & pepper to taste

I look forward to making more creamy mashed potatoes in the future and I hope you do too now that I have shared the secret ingredient! For a more in depth run down of The Pioneer Woman’s recipe please visit her blog post on Thanksgiving mashed potatoes:

Happy Eating!!

Images credit:

No Comments Yet

Leave a Reply

Your email address will not be published.