The Best Mashed Potatoes Ever
Description
Do you want the best mashed potatoes ever? Then you need to make these. Cream cheese, Half-and-Half and Lawry's Seasoned Salt make them special. If you want to make them ahead of time, you can pull them out of the fridge in advance then pop them in the ov
Ingredients
5 lb. Russet or Yukon Gold Potatoes
3/4 c. butter
1 - 8 oz. pkg. cream cheese, softened
1/2 to 3/4 c. Half-and-Half
1/2 to 1 t. Lawry's Seasoned Salt
1/2 to 1 t. black pepper
Directions
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Peel and cut potatoes into pieces that are flat and the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil, cook for 30 to 35 minutes. When cooked through, the fork should easily slide into the potatoes.
Drain potatoes. When potatoes have finished draining, place them back into the dry pot and place the pot back on the stove. Mash the potatoes over low heat, allowing all steam to escape, before adding in the other ingredients.
Preheat oven to 350 degrees.
Turn off the stove and add 1 ½ sticks of butter, an 8 oz. package of cream cheese and about ½ cup of half-and-half. Mash to desired consistency. Add ½ teaspoon of Lawry’s Seasoning Salt and ½ teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Place a few pats of butter on the top of the potatoes and place them in the oven and heat until butter is melted and potatoes are warmed through.
If 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.
Makes 10 servings.