Perfect Mashed Potatoes
When I thought mashed potatoes couldn't get any better, The Pioneer Woman saved me with her recipe. This mashed potatoes recipe is to die for. Why do I say this for every recipe on my blog. LOL. But, I'm not kidding.
I'm crying. I can't wait to make this recipe again for Christmas Eve.
5 pounds of russet or Yukon gold potatoes (the entire bag)
2 sticks of butter
8-ounce package of cream cheese
1/2 cup of half and half
1/2 cup of heavy cream
1/2 teaspoon of salt
1 teaspoon of pepper, to taste
Before you start peeling, preheat the oven to 350 degrees and bring a large pot of salted water to boil.
Then start peeling the potatoes. No skin allowed. Naked potatoes are the best potatoes, I always say.
As you peel, put them in a large bowl of cold water to prevent them from browning.
Cut the potatoes into cubes. This will help them cook faster and it will be easier to mash.
Place your cubed potatoes into the boiling water and let it boil over high heat for 20-25 minutes, until fork tender.
Drain the potatoes and place them back into the pot. Put the potatoes on low heat. Mash the potatoes for 2 to 3 minutes. Stop mashing when the potatoes are smooth.
Add the butter, cream cheese, heavy cream and half/half to the pot. Then add the salt and pepper.
Use the masher to combine all of the ingredients until the mixture is completely smooth. (If the potatoes seem to be watery, it's okay).
Spread the mashed potatoes evenly into a large buttered casserole baking dish. Dot the top of the potatoes with a little more butter. Three dots on one side and three dots on the other side.
Bake for 25-30 minutes, or until the potatoes are piping hot and golden brown on top.
To warm up leftovers (if you have leftovers), you can add a little butter and heat it up in the microwave or you can put it in the oven for 5 to 10 minutes at 350 degrees.
Now...go be a mashed potato queen and make this recipe!