Rustic Mashed Potatoes

Rustic and buttery mashed potatoes. The real deal with these.

Prep time: 15 min  |  Cook time: 25 min  |  Total: 40 min



5 pounds Yukon gold or russet potatoes

1 1/2 sticks softened Hiland butter, plus more for topping

1 1/2 (8-ounce) packages cream cheese, softened

1/2 cup Hiland half-and-half

1/2 cup Hiland heavy cream

Salt and freshly ground black pepper

Milk, if needed, for thinning


  1. Preheat oven to 350 degrees. Peel the potatoes and cut into fourths. Place the potatoes in a large pot and fill with water to just cover them. Bring to a boil and cook for about 25 minutes or until tender with a fork.
  2. Drain water from the potatoes and return to the pot. Turn the burner to low and mash the potatoes with a masher. Mash together for about 4-5 minutes until smooth. Turn off the burner.
  3. Add the butter, cream cheese, half and half, heavy cream and salt and pepper. Stir to combine. If the potatoes are too thick, add a little bit of milk to thin out. Taste test and add more salt and pepper if needed.
  4. Scoop the mashed into a large casserole dish. Place dollops of butter on top of the potatoes. Cover with foil and bake for about 10 minutes. Remove the foil and then bake for 10 more minutes.
  5. Serve warm!