The Best Creamy Mashed Potatoes Ever
Description
These mashed potatoes will be a definite hit at your holiday table. They are creamy and delicious, simple to make and can be made 1-2 days in advance, saving you much needed time.
Ingredients
5 lb. Russet or Yukon Gold potatoes
3/4 c. butter, plus more for topping
8 oz. cream cheese, softened
1/2 - 3/4 c. half-and-half
1/2 - 1 t. Lawry's Seasoned Salt
1/2 - 1 t. black pepper
Directions
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Bring a large pot of well salted water to a simmer.
While the water is heating, peel and cut the potatoes into pieces that are about the same size.
Add the potatoes to the simmering water; bring to a boil; cook 30 - 35 minutes. When potatoes are cooked through, a fork should easily pierce the potatoes, and the potatoes should almost fall apart.
Preheat oven to 350 degrees F.
Drain potatoes in a colander; place them back into the pot; place the pot back on the stove. Mash the potatoes over low heat, allowing all of the steam to escape, before adding in the remaining ingredients.
Turn off the heat; add the butter, cream cheese, and half-and-half. Mash the potatoes. Add Lawry's Seasoned Salt and black pepper; stir well.
Transfer potatoes to a medium-sized baking dish. Place a few pats of butter over the top of the potatoes. Place in the oven to heat until the butter has melted and the potatoes are warmed throughout.
10 servings.
Tip: To make 1-2 days in advance, remove the dish from the refrigerator 2 - 3 hours before serving time. Bake in a 350 degrees F preheated oven for about 20 - 30 minutes or until warmed through.