5 from 1 vote
Company Mashed Potatoes
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr

These incredibly creamy mashed potatoes can be prepped a day ahead and then baked in the oven when you're ready for them to be served which makes them perfect for Thanksgiving Day or any other special occasion! 

Course: Side Dish
Cuisine: American
Keyword: Mashed Potatoes
  • 5 pounds russet or Yukon gold potatoes
  • 1 stick butter plus more for topping
  • One 8-ounce package cream cheese softened
  • 1 cup half-and-half
  • Salt and pepper
  1. Peel and cut the potatoes and add them to a large pot of water.  Bring to a boil and cook until the potatoes are fork tender.
  2. Drain the potatoes thoroughly in a large colander. Place them back into the dry pot and mash the potatoes using an electric mixer or a ricer.
  3. Using your electric mixer, add the butter, cream cheese and about 1/2 cup of half-and-half and mash. Adding more of the half-and-half as needed.  (I usually use the whole amount).
  4. Season with salt and pepper.
  5. Transfer the potatoes to a medium-sized baking dish that has been sprayed with non-stick cooking spray.
  6. Add a few tablespoons of butter over the top of the potatoes and place in a preheated 350 degree oven until the butter is melted and the potatoes are warmed through; about 30 - 40 minutes.

Recipe Notes

1. If you prepare these potatoes the day before Thanksgiving you will need to cover them with plastic wrap and/or aluminum foil and place in the refrigerator.

2. Reheating takes about 30 minutes or so. I like to take them out of the refrigerator to bring to room temperature for about an hour.

3. You can stir in chopped cooked bacon into the potatoes too!

4. I always double this recipe and use ten pounds of potatoes. We love this recipe that much!