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

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.

Country Mashed Potatoes

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!

Russet Potatoes for Mashed Potatoes

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.

More Side Dishes

4.67 from 3 votes

Country Mashed Potatoes

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Smooth, creamy, and easy country mashed potatoes make a delicious and comforting side dish to any dinner.


  • 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.

Did you make this recipe?

You can tag me at @iamhomesteader.

Did you make Country Mashed Potatoes?

I want to hear about it!  Take a picture and tag me on Instagram or on Facebook.  I would love to see your finished product!  Make sure to tag me @iamhomesteader or hashtag #iamhomesteader, or both!

Recipe adapted from Country Recipe Book. Photography by The PKP Way.

Share with your friends!

Categorized in: ,

Related Recipes

Meet Amanda Rettke

Reader Comments

  1. 4 stars
    God help me, I never wanted to be the critic here. 🙃
    I’ve always been taught that root vegetables should be added to salted cold water before bringing to the boil……

    1. Hi Brian – my apologies. This is a 5 year old recipe here, and I haven’t made it since I published it! I totally agree there is some room for improvement and I will make sure I get this re-tested and updated ASAP. Thanks for letting me know!

  2. Have you ever made these ahead of time and then put in a crockpot? Trying to do as much ahead of time that I can for Thanksgiving.

      1. Could you add a head of roasted garlic? I usually make garlic mashed potatoes and wonder if I could to this recipe which sounds yummy.

  3. My grandma didnt put cream cheese in her mashed potatoes and I know there wasnt Lawreys season salt in grandma’s time era.

    1. Lawreys has been around since 1938. 🙂 And while your grandma didn’t use cream cheese, mine did. That’s why I posted the recipe on my blog.

      1. You go, Amanda! I have done this for over 20 years, and everyone loves it! I also add some garlic powder and freshly grated nutmeg! I think the cream cheese tastes much better than sour cream, especially if reheating. Happy Thanksgiving!

      2. Thanks ….Thanks so much…. definitely going to do this… my mashed potatoes are always so blah!!!!

      3. 5 stars
        There is always 1 person who has to post a negative comment!! These sound delicious and I will definitely use your recipe next time I make mashed potatoes. TY for sharing!! 🙂

  4. Ive been adding cream cheese and a dollop of sour cream for years because they can be reheated the next day and still taste freshly made.

  5. I love mashed potatoes with Pet milk{evaporated milk) in my mashed potatoes plus a dash of pepper. well little more then a dash. 2 or 3 tbs butter. so good.

  6. I have been using my secret add in for many years and everybody loves my mashed potatoes. I add in a heaping tablespoon of mayo. It makes them wonderful. Gravy would ruin them, they are so good. Potatoes, butter or margarine, milk , salt and pepper and mayo. Also, I use whole milk or if I have 1-2%, I like to add can evaporated milk. Yum…

    1. I use mayo as well. I probably use a little more about a third of a cup with the butter and whole milk as well. Unfirtunately somethings are just not diet friendly but they taste Awesome ????

  7. My secret ingredient in potato salad too ???? . I’ll have to try a little in mashed potatoes. I use sour cream instead of cream cheese.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating