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Sunday, November 30, 2008

Creamy Mashed Potatoes

Every time I make these mashed potatoes, I am surprised at how delicious they are! These are my go to for Thanksgiving. I typically make them ahead of time and and then bake them right before serving.


Ingredients:
5 pounds Russet or Yukon Gold potatoes, peeled
1 1/2 sticks (3/4 cup) butter, plus slightly more
1 8 oz package cream cheese, softened
1/2 to 3/4 cup half and half
1/2 to 1 tsp Lawry's seasoning salt
1/2 to 1 tsp black pepper

Directions:
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 20-30 minutes. When they're cooked through, the fork should easily slide into the potatoes with no resistence 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 the other ingredients.

Turn off the stove and add the butter, cream cheese and 1/2 cup of half and half. Mash to combine. Add the seasoning salt and pepper to taste. Add more half and half, if needed.

Stir well and place the potatoes in a medium sized baking dish. Top it off with a few pats of butter. (If making in advance, you can refrigerate the potatoes at this point and remove them 1 to 2 hours before cooking). Bake at 350 and heat until butter is melted and potatoes are warmed through, about 20-30 minutes. I like to sprinkle them with a bit of paprika before baking to give them some color.

Recipe from the Pioneer Woman

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2 Comments:

Blogger Mo said...

I recognize this recipe! I made these for Thanksgiving. They were amazing. Pioneer Woman is my hero.

November 30, 2008 at 9:29 PM  
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C + C Marriage Factory: Creamy Mashed Potatoes

Creamy Mashed Potatoes

Every time I make these mashed potatoes, I am surprised at how delicious they are! These are my go to for Thanksgiving. I typically make them ahead of time and and then bake them right before serving.


Ingredients:
5 pounds Russet or Yukon Gold potatoes, peeled
1 1/2 sticks (3/4 cup) butter, plus slightly more
1 8 oz package cream cheese, softened
1/2 to 3/4 cup half and half
1/2 to 1 tsp Lawry's seasoning salt
1/2 to 1 tsp black pepper

Directions:
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 20-30 minutes. When they're cooked through, the fork should easily slide into the potatoes with no resistence 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 the other ingredients.

Turn off the stove and add the butter, cream cheese and 1/2 cup of half and half. Mash to combine. Add the seasoning salt and pepper to taste. Add more half and half, if needed.

Stir well and place the potatoes in a medium sized baking dish. Top it off with a few pats of butter. (If making in advance, you can refrigerate the potatoes at this point and remove them 1 to 2 hours before cooking). Bake at 350 and heat until butter is melted and potatoes are warmed through, about 20-30 minutes. I like to sprinkle them with a bit of paprika before baking to give them some color.

Recipe from the Pioneer Woman

Labels: ,