Creamy Mashed Potatoes
(from SallyV’s recipe box)
The original recipe calls for Lawry’s Seasoned Salt. I haven’t tried it that way yet, but it’s terrific with regular salt.
Source: Ree Drummond
Prep time: 20 minutes
Cook time: 45 minutes
Serves 6 people
Categories: Side Dish
Ingredients
- 5 lb. potatoes
- 1-1/2 sticks butter, softened
- 1 package (8 Oz.) cream cheese, softened
- 1/2 to 3/4 C. half-and-half
- 1/2 to 1 t. salt (or Lawry's)
- 1/2 to 1 t. black pepper
Directions
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Peel and cut the potatoes into same size pieces. Put potatoes in a large pot of well-salted water; bring to a boil and cook for 20-25 minutes. When cooked through, a fork should easily slide into the potatoes with no resistance, and the potatoes should almost fall apart.
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Drain the potatoes in a large colander. Place them back into the dry pot and put on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
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Turn off the stove and add 1-1/2 sticks of butter, an 8-ounce package of cream cheese and about 1/2 cup of half-and-half. Mash, mash, mash! Next, add about 1/2 teaspoon salt and 1/2 teaspoon of black pepper. Taste and adjust seasonings.
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Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and Bake in a 350° oven, covered, and heat until butter is melted and potatoes are warmed through, about 15 minutes. Or microwave for 15-20 minutes at 50%, stirring half way through warming.
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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° oven, covered, for about 20 to 30 minutes or until warmed through. Or microwave for 15-20 minutes at 50%, stirring half way through warming.