Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6–8

Ingredients

• 3 pounds russet potatoes, peeled and cut into large chunks
• 6 tablespoons butter
• 4 ounces cream cheese, softened
• ½ cup heavy whipping cream, warmed
• 1 teaspoon seasoned salt (plus more to taste)
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• ¼ teaspoon lemon pepper
• Chopped fresh parsley, for garnish (optional)

Directions

1. Place the peeled potatoes in a large pot and cover with cold water by about an inch.
2. Bring to a boil and cook for 18–22 minutes, or until the potatoes are fork tender.
3. Drain well and return the potatoes to the warm pot for 1–2 minutes over low heat to allow any remaining moisture to evaporate.
4. Add the butter and cream cheese, letting them melt into the hot potatoes.
5. Pour in the warmed heavy whipping cream.
6. Mash until smooth and creamy using a potato masher or hand mixer on low speed. Avoid overmixing to keep the potatoes light and fluffy.
7. Stir in the seasoned salt, garlic powder, black pepper, and lemon pepper.
8. Taste and adjust the seasonings if needed.
9. Transfer to a serving bowl, top with an extra pat of butter, and garnish with parsley if desired.

Helpful Tip:
For extra fluffy mashed potatoes, let the drained potatoes sit in the hot pot for a minute or two before adding the butter and cream. This removes excess moisture and creates the creamiest texture.