Although I can’t take the credit for this MOUTH WATERING delicious mashed potatoes recipe, I can say they are approved by 75% of my family (25% being Garrett who hasn’t tried them yet). Even my 8 year old son Dylan who might I add HATES anything mashed, loves them. Please beware, these are in no way shape or form healthy and I am pretty sure the butter, cream cheese, and half and half goes directly to my you’know’what, but I have never in my life made homemade mashed potatoes that I want to constantly lick the spoon, bowl, plate, etc. I’m pretty sure a couple of times I double dipped, but who’s judging.
Recipe: Creamy Mashed Potatoes
By Pioneer Woman
Prep Time: 1 Hour | Cook Time: 30 Minutes | Difficulty: Easy | Servings: 10
■5 pounds Russet Or Yukon Gold Potatoes
■3/4 cups Butter
■1 package (8 Oz.) Cream Cheese, Softened
■1/2 cup (to 3/4 Cups) Half-and-Half
■1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
■1/2 teaspoon (to 1 Teaspoon) Black Pepper
Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.
Mmmm….creamy, steamy, flavorful, delicious mashed potatoes. They’re as much a part of Thanksgiving dinner as tryptophan and whiskey.
Go for it, guys!