Crusted Cream Cheese Mashed Potatoes

I took these potatoes to my first Thanksgiving dinner of the season, which was tonight on the South Waterfront. Me and my potatoes were making a first impression with a group of established friends of my new friend, Sam. I’m not sure what kind of first impression I made, but my potatoes were a hit.

Here’s how I converted this dish into an 11×15-inch dish, which is enough to feed a crowd:


  • 6 lbs. Yukon Gold Potatoes
  • 2 + 6 cloves of garlic
  • salt
  • 2 c. half and half
  • 12 oz cream cheese
  • ½ c. butter
  • salt and pepper to taste
  • 3 c. fresh bread crumbs
  • 2 c. shredded romano cheese
  • ½ c. butter, melted



  1. Wash, peel, and cut the potatoes into pieces. Don’t make the pieces too small, but try to make them somewhat even in size.
  2. Place the potato pieces into a pot and fill the pot with cold water — water should rise above the potatoes by a good inch. (I did this in two pots.)
  3. Add salt to the pot and 2 cloves of garlic and turn the burner to high heat until the water boils, then reduce the heat and let the potatoes simmer until they are done. (About 20 to 30 minutes. Test the doneness by poking with a fork. The potatoes should easily release from the fork when you poke them.) Drain potatoes and transfer to your mixing bowl.
  4. While the potatoes are simmering; mix half and half, 1/2 cup butter and  cream cheese over low heat until cream cheese has melted. (Mixing hot potatoes with cold milk can make potatoes gluey.) Add salt and pepper to taste.
  5. Mash the potatoes and remaining garlic cloves (minced) using an electric mixer. Slowly add the liquid mixture to the potatoes while mashing. Adjust seasoning by adding more salt and pepper, if necessary.
  6. Spread the mixture evenly in a 11×15-inch glass baking dish. Mix bread crumbs, romano cheese and melted butter together in a bowl. Sprinkle mixture over top. Bake in a 400 degree oven for 30 minutes, or until bread crumbs are golden brown. Broil the top for a few minutes if necessary.

Recipe rating: 

Food Snob

Otherwise known as the best mashed potatoes to ever meet your mouth, these are the potatoes my family looks forward to eating every Christmas Eve (AKA Grandma Mo’s Christmas Mashed Potatoes). I decided to make grandma’s potatoes for me and my Dad on Christmas Day since we wouldn’t be home to enjoy hers. I played around a bit with the recipe and I would not be misguiding you in the least when I say these truly are the best mashed potatoes in existence.

Here’s where I diverged from the above-listed recipe: I left the skin on the potatoes (my grandma recently mentioned she’d been contemplating leaving the skin on her potatoes but was afraid this wouldn’t work well in the dish), added ½ cup of butter to the warm cream mixture and increased the half-and-half amount by ½ cup.

Copious amounts of butter and cream – what could make your mashed…

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1 Comment

  1. Reblogged this on Le Food Snob and commented:

    I know; I know. I’ve been talking an awful lot about these potatoes recently. I first resurrected these potatoes last Sunday for my friend Thanksgiving. They were so good I made them again for my family Thanksgiving. I can’t say this enough: These are the best, creamiest mashed potatoes ever. And everyone agrees!


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