These mashed potatoes? They’re not your posh, delicate, triple-milled type. They’re the kind that you pile up next to a roast, drown in gravy, and somehow still go back for more. I started making this Hairy Bikers version a few years ago, mostly because it involved cream cheese, and I was curious. (Also because they never skimp on comfort — they just get it.)
The first time I made them, I was late, stressed, and forgot to heat the half-and-half. Still turned out lush. I mean, you really can’t go too wrong here. They’re rich, fluffy, savoury in that addictive “wait, is that seasoned salt I taste?” kind of way. Honestly, they’ve ruined plain mash for me forever — but in a good way.
If you’re still using just butter and milk, no judgement… but mate, once you’ve tried cream cheese in mash, you’re not going back. This is Sunday dinner material, but easy enough for a Wednesday slump.
Why You’ll Love It
- It’s like velvet in a bowl — super creamy, but not fussy.
- Ridiculously easy, even if you’re half-distracted or juggling gravy.
- No gravy needed, though it does take it beautifully.
- Proper crowd-pleaser — kids, grownups, everyone’s in.
- Freezer stash worthy — makes loads, reheats like a dream.
- Totally adaptable — garlic, chives, bacon? Go wild.
Ingredients
- 5 lbs russet or Yukon Gold potatoes
- ¾ cup butter, plus extra for the top
- 1 (8 oz) block cream cheese, softened (or… mostly soft)
- ½ to ¾ cup half-and-half (warm it if you remember)
- ½ to 1 tsp Lawry’s Seasoned Salt
- ½ to 1 tsp black pepper
How to Make It
Peel, chop, and throw in a pot:
Get your potatoes peeled and chopped into chunks — I do about golf ball size. Doesn’t have to be perfect, but keep ’em similar-ish so they cook evenly. Cover with cold water and salt it like you mean it.
Boil ‘til falling apart (but not gone):
Bring to a boil and simmer 30–35 minutes. You’ll know they’re done when a fork slips in like butter and the chunk kinda crumbles.
Steam off the sog:
Drain, then throw them back in the pot — no liquid, low heat. Shake the pan a bit, leave them for a minute or two. You’re just drying off the extra water so the mash isn’t sad and wet.
Mash and melt:
Turn off the heat, grab your masher, and go to town. When it’s mostly mashed, add the cream cheese and butter first. Stir it around until it disappears into the spuds.
Loosen and season:
Pour in the half-and-half a bit at a time — just until it’s the right kind of creamy. Some people like it looser, some firmer. You do you. Add your seasoned salt and pepper, stir again, and taste it. You’ll probably add more salt. Everyone does.
Bake for bonus points:
Spoon it into a baking dish, dot with more butter (yes, more), and warm it in a 350°F oven for 15–20 mins. Not essential, but if you’re serving guests — do it. They’ll think you’ve made an effort.
Common Mistakes and How to Dodge Them
Why are they gluey?
You probably overmixed. Happens. Next time, mash by hand and stop before it looks like wall paste. And no hand blenders — ever.
My potatoes are watery.
Did you skip the drying step? Be honest. Always put them back in the pot for a minute or two.
Too bland?
Use more seasoned salt. I’m serious — regular salt doesn’t do the same job here. And a cheeky bit of garlic powder helps too.
Can I use milk instead of half-and-half?
Sure. Won’t be as rich, but still works. Just warm it up first, otherwise it’ll seize the butter.
Storage and Reheating
Fridge:
Lasts about 5 days in a sealed container. Gets firmer when cold, but don’t panic — it softens again when warmed.
Freezer:
Spoon into a freezer bag, flatten it (easier to store), label it like a responsible adult. Good for up to 2 months.
Reheat Like This:
- Microwave: High for 2–3 mins, splash of milk, stir halfway.
- Oven: 350°F, covered with foil, about 20 minutes. Add butter before heating.
- Stovetop: Low heat, stir gently, splash of cream or milk to loosen.
Frequently Asked Questions
Can I skip the cream cheese?
You can. But it’ll taste less indulgent — I’ve done it, and it felt like something was missing. Like when you forget your keys but don’t know it yet.
What’s the best potato for mash?
Russet for fluffiness, Yukon Gold for creaminess. Use a mix if you’ve got both. Honestly, I just use what’s in the bag.
How do I mash without it getting lumpy?
Boil until super tender, then mash while hot. If you’ve got a potato ricer, use it — but a good old masher works fine too.
Can I make this the day before?
Absolutely. Assemble, cover, fridge. Reheat in oven when ready to serve. Add butter on top because you deserve nice things.
Nutrition Facts (Per Serving):
Calories: 180
Fat: 12g
Carbs: 18g
Protein: 2g
Sugar: 1g
Sodium: Varies (depends how generous you are with the seasoned salt)
More Hairy Bikers Recipe:
Hairy Bikers Mashed Potatoes
Description
Creamy, buttery, and full of flavour — these Hairy Bikers mashed potatoes are the kind you’ll want a second helping of before the gravy even hits the table.
Ingredients
Instructions
- Peel and chop potatoes; boil until fork-tender.
- Drain and return to pot to dry out over low heat.
- Mash, then add butter, cream cheese, and half-and-half.
- Season to taste, stir well.
- Optional: bake at 350°F with extra butter until heated through.
Notes
- Drying the potatoes is the secret to fluffy, not watery, mash.
- Don’t overmix or you’ll get gluey texture.
- Warm your dairy — trust me, it matters.
- Season in layers and taste often. Potatoes are thirsty.