HOWEVER, I did finally find a mashed potato recipe that's a keeper. Trust me, I've tried and failed many times. They're too chunky! They're too whipped! Too dry! Too salty! Too tasteless!
But alas, the kitchen gods finally bowed in my favor. This one's courtesy of The Pioneer Woman. If you've never been to her site before, you'll end up staying for at least 30 minutes looking at the photo-by-photo instructions for all of her recipes. We paired these with some awesome New York strip steaks we found at the Teet (BOGO: $10.99 for two!). Nothing like a delicious dinner for a delicious price.
Creamy Mashed Potatoes
Ingredients
- 5 pounds Russet or Yukon Gold potatoes
- 3/4 cups butter
- 1 package (8 oz.) cream cheese, softened
- 1/2 cup (to 3/4 cup) half-and-half
- 1/2 tsp (to 1 tsp) Lawry's Seasoned Salt
- 1/2 tsp (to 1 tsp) black pepper
- Peel and cut the potatoes into pieces that are generally the same size. (Note: I used Yukon Gold potatoes and kept the skins on.) 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 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of 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-degree oven and heat until butter is melted and potatoes are warmed through.
Enjoy!
