These mashed potatoes come out nice and creamy with rich flavor. A great side dish for roast beef or your favorite protein.


2 sticks butter, softened, plus more for the pan
5 pounds russet or Yukon gold potatoes
One 8-ounce package cream cheese, softened
1 cup heavy cream
1 teaspoon Lawry’s salt
1/2 teaspoon kosher salt
1 teaspoon black pepper

Peel and cut the potatoes into chunks. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork tender, about 20 to 25 minutes.

Meanwhile, preheat the oven to 350 degrees F. Generously butter a 4-quart baking dish.

Drain the potatoes in a large colander. Place them back into the dry pot and place the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in the other ingredients.

Turn off the heat and add 1 1/2 sticks butter, the cream cheese, heavy cream, Lawry’s salt, kosher salt and pepper. Mash to combine.

Transfer the potatoes to the prepared baking dish. Place pats of the remaining butter over the top of the potatoes and bake until the butter is melted and the potatoes are warmed through, about 20 minutes.

Serves 8-10