Creamy Mash Potatos

Ingredients

• 3 lbs Yukon Gold or russet potatoes, peeled and cut in chunks

• 3/4 cup butter (plus more for topping)

• 1 (8-oz) package cream cheese, softened

• 1/2–3/4 cup half-and-half or whole milk

• 1/2 teaspoon seasoned salt (or to taste)

• 1/2 teaspoon black pepper (or to taste)

• Chives or parsley for garnish (optional)

These potatoes are creamy, buttery, and hold their rich, smooth texture exceptionally well.

Instructions

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1. Place potatoes in a large pot, cover with cold water, and add a generous pinch of salt.

2. Bring to a boil and cook until fork-tender (about 20–25 minutes).

3. Drain the potatoes well and return to the pot. Place the pot back on low heat to help evaporate any remaining moisture, then mash thoroughly.​

4. Add butter, cream cheese, and about 1/2 cup of half-and-half or milk. Mash until the mixture is smooth and creamy.​

5. Season with seasoned salt and pepper. Stir to combine and add more milk as needed for preferred consistency.

6. Scoop into a serving bowl, top with extra pats of butter and chopped chives or parsley.

These potatoes are creamy, buttery, and hold their rich, smooth texture exceptionally well.