Creamiest Mashed Potatoes
Description
This is the last mashed potato recipe that you will ever need because they are just the best. Make them in advance for special holidays or make them the day of the event.
Ingredients
5 lb. Yukon gold or russet potatoes
1 1/2 sticks softened butter, plus more for baking
1 1/2 8 oz. packages/blocks cream cheese, softened
1/2 c. half-and-half
1/2 c. cream
salt and freshly ground black pepper
milk, if needed, for thinning
Directions
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Preheat oven to 350 degrees.
Peel potatoes; rinse in cold water; chop potatoes in fourths.
Place potatoes in a large pot; cover with well salted water; bring to a boil; cook until fork tender, 20 - 25 minutes.
Drain potatoes; return to the pot. With the burner on low heat, mash potatoes with a potato masher, releasing steam while mashing. Mash for about 5 minutes. Turn off the burner.
Add softened butter, cream cheese, half-and-half and seasonings; stir to combine. If potatoes need thinning, add milk. Check the seasonings, adding salt and pepper, to taste, if needed.
Transfer potatoes to a large casserole dish. Dot the surface with butter pats. Cover with foil; bake for 15 minutes. Remove the foil; bake for 10 more minutes.
Serve immediately.
12 servings.