Creamy Mashed Potatoes
Source of Recipe
These are simply the best mashed potatoes ever! The wonderful thing about these mashed potatoes is that they can be made ahead of time, then warmed in the oven when you’re ready. They can also be warmed in a crock pot.
List of Ingredients
5 pounds russet or Yukon gold potatoes
3/4 cups (1-1/2 sticks) butter
1 (8 oz.) package cream cheese, softened
1/2-3/4 cup Half-and-Half
3/4 teaspoon Lawry's seasoned salt
3/4 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 butter, cream cheese and half-and-half. Mash, mash, mash!
Next, add Lawry’s seasoned salt and 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° 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° oven for about 20 to 30 minutes or until warmed through.