Sunday, March 28, 2010

Creamy Mashed Potatoes

My husband is the official mashed potato maker in our home. That's because he is VERY good at it! The other night we invited my brother over for dinner since his wife was out of town. I realized as I was planning the menu that we always make mashed potatoes when he visits since it's an effort to step up the meal quality. Since the meal I had planned was pot-roast and who doesn't like potatoes with their roast I decided to try a new recipe to give my ol' brother some variation. To make things even more exciting I made the potatoes instead of my husband. ("Ooooooooo! Ahhhhhhh!) End result: these were a HIT!

Creamy Mashed Potatoes
(Pioneer Woman)

5 pounds Russet Or Yukon Gold Potatoes
3⁄4 cups Butter
1 package (8 Oz.) Cream Cheese, Softened*
1⁄2 cups (to 3/4 Cups) Half-and-Half
1⁄2 teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt
1⁄2 teaspoons (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 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 of Lawry’s Seasoning Salt and 1⁄2 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.

(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.)

*My Note: I didn't do the last step of warming it in the oven because of a lack of time. Thankfully my mashed 'taters were still steaming hot for service at dinner.

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