Total Time
24hrs 45mins
Prep 24 hrs
Cook 45 mins

This is made ahead to save time -- remember to save 1/2 cup cream for the top just before baking and feel free to add in green onions and/or cooked chopped bacon :)

Ingredients Nutrition

  • 5 lbs russet potatoes (peeled and cubed)
  • 34 cup 18% table cream (DIVIDED, or use full-fat milk)
  • 12 cup butter, softened
  • 1 (3 ounce) package cream cheese (softened and cut into chunks)
  • salt and pepper
  • paprika


  1. Place the potatoes in a large saucepan; cover with water then add in 2 teaspoons (or more) salt bring to a boil over high heat, reduce heat to medium and cook potatoes until fork tender (about 15 minutes) drain then place in a large bowl.
  2. Mash the potatoes with a potato masher or on low speed of an electric mixer adding in ONLY 1/4 cup 18% table cream, butter and cream cheese; mix until smooth and fluffy (about 1-2 minutes).
  3. Season with salt and pepper to taste.
  4. Transfer to a 3 or 4-quart casserole dish.
  5. Cool to almost room temperature then cover and refrigerate up to 24 hours in advance.
  6. When ready to bake, set oven to 325 degrees.
  7. Pour 1/2 cup milk over the cold potatoes; cover and bake for about 30 minutes; remove from oven and stir with wooden spoon, return to oven and continue to bake covered for another 15-20 minutes or until thoroughly heated through.
  8. Sprinkle lightly with paprika if desired.


Most Helpful

These were great, nice & creamy. I made them in the morning to heat for tea tonight. I made as directed this time but next time will also add bacon & onion. Thanks!

**Mandy** April 18, 2007

I made this for Thanksgiving and it delivered--good texture. I don't think I ever used Russet potatoes to mash before. It might have needed just a tad more milk. Next time I think I'll test it with one of those "flavored" cream cheeses. It held up with left overs also--just kept adding a little more milk to soften it up.

Puffy Taco November 28, 2006

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