Smooth, creamy, and easy country mashed potatoes make a delicious and comforting side dish to any dinner. Try pairing it with Browned Butter Baked Pork Chops!
Country Mashed Potatoes
With tangy cream cheese added for flavor, these country mashed potatoes can stand on their own, no gravy needed. We are traditional meat and potatoes kind of family. I can eat potatoes, pretty much, any way you slice them. This one tops them all though. The cream cheese though! These potatoes are so creamy you will forget all of the other mashed potatoes recipes you have ever tried.
Creamy Country Mashed Potatoes
This recipe always brings me back to grandma’s house. Her potatoes were the smoothest, the creamiest, the most delicious potatoes I have ever had. When she finally shared the recipe I had to laugh…her secret ingredient is LAWRY’S Season Salt! It really makes all the difference!
How to Make Country Mashed Potatoes
Start by filling a large pot or Dutch oven halfway full with water. Throw in a tablespoon of salt and ring it to a rolling boil. Add the potatoes into the boiling water and cook them until they are fork tender, about 15 to 20 minutes. Don’t overcook, there is nothing in the world worse than runny mashed potatoes!! Drain the water and add the potatoes back into the hot pot. Next, add the butter, half and half, and cream cheese. Use a hand mixer or potato masher to mix together until smooth or desired consistency. Season with salt, Lawry’s, and pepper to taste.
What Kind of Potato is Best for Country Mashed Potatoes?
So, listen. I love potatoes. Any kind of potato, it is my favorite thing to serve as a side dish. That is how I grew up and that is what I know. If it isn’t mashed potatoes it is a scalloped potato or a side of potato wedges. I like to bake them, roast them, mash them and smother them in cheese. I even put them in my soup (check out zucchini corn chowder!). But does the potato really matter? Yes! For mashed potatoes, I like to go with a starchy potato like russet or Yukon. Waxy potatoes like red potatoes will still taste great but won’t mash up as easily.
How Long to Boil Potatoes for the Perfect Mashed Potatoes
This is really going to depend on how big the cubes of potatoes are. I like to go with smaller cubes for generally quicker cooking. The smaller they are cut, the quicker they will cook up. A russet potato can be pretty big, so just quartering them isn’t usually enough. I like to go for a 1-inch cube. Try to get them all generally the same size if you can. This will keep all of your cubes cooked to the same consistency.
What if my Mashed Potatoes are too Thick?
I always plan for this. The ingredients in this mashed potato recipe will vary based on the size and amount of potatoes you actually use. If you are like me and you guestimate on potatoes, you might run into this. There are a few options, but I usually tend to err on the side of more butter:). You can add an extra tablespoon of butter to help the mashed potatoes get to the right consistency. You could also add a little extra cream to loosen them up a bit.
Country Mashed Potatoes
- 1 tablespoon kosher salt and more for seasoning
- 2 pounds russet potatoes, peeled and cut into cubes
- 3 tablespoons unsalted butter, cubed
- ½ cup half and half
- 4 ounces cream cheese, cubed
- 1 teaspoon Lawry’s season salt
- pepper for seasoning
- Fill a large pot halfway with water and add a tablespoon of salt. Bring to a boil. Add the potatoes and boil until fork tender, about 15 to 20 minutes. Drain the water and add the potatoes back to the hot pot.
- To the potatoes, add the butter, half and half, and cream cheese. Use a hand mixer or potato masher to mix together until smooth or desired consistency. Season with salt, Lawry's, and pepper to taste.
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Recipe adapted from Country Recipe Book. Photography by The PKP Way.