Country Mashed Potatoes are made with russet potatoes, butter, cream cheese, half-and-half, and Lawry’s seasoned salt for a rich, indulgent, and flavorful side dish. No gravy is needed for these amazing potatoes! They are perfect for special occasions or a comforting side dish for any meal! I also have Skins-On Mashed Potatoes that you might want to try.

Country Mashed Potatoes in a Bowl with melted Butter from Overhead.

Ingredients & Substitutions

Potatoes: Russet potatoes are a starchy variety known for their fluffy texture when mashed. They provide the base for the dish, offering a mild potato flavor. Yukon potatoes would also be delicious. Waxy potatoes like red potatoes will still taste great, but may not mash up as easily.

Butter: I prefer to add unsalted butter to the potatoes so I can control the amount of salt added.

Half-and-Half: Half-and-half is a dairy product that combines equal parts of milk and cream. It’s used to make the mashed potatoes creamy and to enhance their flavor. If using heavy cream, start with a little less and add as needed.

Cream Cheese: Half a block of cream cheese adds a slight tanginess and richness to the potatoes. Use the other half of the cream cheese for other recipes like Buffalo Chicken Bombs or Twice Baked Potatoes.

Seasoned Salt: Lawry’s seasoned salt is a blend of salt, spices, and herbs. It provides a seasoned and savory flavor to the mashed potatoes, enhancing their overall taste.

What If The Mashed Potatoes Are Too Thick?

Country Mashed Potatoes

If you think that the mashed potatoes are too thick, there are a few options to make them the right consistency for you. You can add an extra tablespoon of butter to help the mashed potatoes get to the right consistency. Or, you could also add a little extra half-and-half to loosen them up a bit.

Russet Potatoes for Mashed Potatoes

How To Store Country Mashed Potatoes

To store country mashed potatoes, first, let them cool to room temperature. Then, store the potatoes in an airtight container in the refrigerator. They will last up to 3-4 days. Reheat them in the microwave or on the stovetop.

Close up of Creamy Country Mashed Potatoes.

Can I Freeze Mashed Potatoes?

Absolutely! Mashed potatoes freeze really well! Once cooled to room temperature, store the potatoes in a freezer-safe sealable bag or freezer-safe container. They can be frozen for up to 1-2 months. When ready to serve, let the potatoes thaw in the refrigerator overnight. Heat them up in the microwave or on the stovetop. You may need to add a little milk or half-and-half to the potatoes to reach your desired consistency.

More Side Dishes

Country Mashed Potatoes in a Bowl with melted Butter from Overhead.
4.67 from 3 votes

Country Mashed Potatoes

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


  • 2 pounds russet potatoes, peeled, cut into cubes
  • 3 tablespoons unsalted butter, cubed
  • ½ cup (121 g) half-and-half
  • 4 ounces cream cheese, cubed
  • 1 teaspoon Lawry's seasoned salt
  • salt and pepper, to taste


  • To a large pot of salted water over high heat, add potatoes. Bring to a boil. Cook for 15-20 minutes, or until the potatoes are fork-tender. Drain and place the potatoes back into the hot pot.
  • To the potatoes, add the butter, half-and-half, cream cheese, and seasoned salt. Using a hand mixer or potato masher, mix together until smooth or until the potatoes reach your desired consistency.
  • Serve. Season with salt and pepper, to taste.

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Country Mashed Potatoes

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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.

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