This recipe is from my all time favorite cook- Pioneer Woman!! I have yet to fix one of her recipes and it not become a new favorite that I make over and over again. Her recipes are simple and delicious, so if you haven't checked out her blog or her show.. you are really missing out!! Now these mashed potatoes are good. But I have one issue with them. They taste just like my Mom's mashed potatoes.. only my Mom doesn't add *quite* that much butter.. close.. but not quite. And she doesn't add the heavy cream and the cream cheese. Also Mom's potatoes don't take 40 minutes to make. SO while these were delicious, I probably wouldn't make them like this again only because if I have a faster, easier, and a little healthier (I mean.. they are mashed potatoes.. not health food!) way to make them, then I am going to make them that way. That being said, if you don't have a good mashed potato recipe- this is a goooood one. Which reminds me, I really need to have Mom help me write down her recipe for mashed potatoes. It's simple but they always turn out perfectly delicious. As most things Mom makes do, of course!
Creamy Mashed Potatoes
Ingredients
- 2 sticks butter, softened, plus more for pan
- 5 pounds russet or Yukon gold potatoes
- One 8-ounce package cream cheese, softened
- 1 cup heavy cream
- 1/2 to 1 teaspoon seasoned salt
- 1/2 teaspoon kosher salt
- 1 teaspoon black pepper
Directions
Preheat the oven to 350 degrees F. Generously butter a 4-quart baking dish.
Peel and cut the potatoes into chunks. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork tender, 20 to 25 minutes.
Drain the potatoes in a large colander. 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 heat and add 1 1/2 sticks butter, the cream cheese, heavy cream, seasoned salt, kosher salt and pepper. Mash to combine.
Spread the potatoes in the prepared baking dish. Throw pats of the remaining butter over the top of the potatoes and bake until the butter is melted and the potatoes are warmed through, 20 to 30 minutes.
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