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Delicious Creamy Mashed Potatoes

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La Belle Cuisine

Delicious Creamy Mashed Potatoes


The Pioneer Woman Cooks:
Recipes from an Accidental
Country Girl
Copyright 2009 Ree Drummond
Publisher William Morrow 

[from the PW blog]:“Sigh. Mashed potatoes. They’re as much a part of
Thanksgiving dinner as pecan pie and Uncle Festus. But mashed potatoes
are labor-intensive, and on Thanksgiving Day, that’s not necessarily an
asset. The wonderful thing about these mashed potatoes is, they can be
made ahead of time, then warmed in the oven when you’re ready. This
has made a world of difference in my Thanksgiving Day sanity, peace,
blood pressure readings, and hormone levels. The fact that they’re won-
derfully delicious is simply the icing on the cake. So let’s go make ‘em! ”
AMEN, Sistah!

[from the cookbook]: "The other wonderful thing abut these mashed
potatoes is that they're about as creamy and decadent as it gets."

Prep Time 1 Hour
Cook Time 30 Minutes
Servings 10
Difficulty Easy

5 pounds russet or Yukon Gold Potatoes
3/4 cup (12 tablespoons) butter
One 8-ounce package cream
cheese, softened
1/2 to 3/4 cup half-and-half
1/2 teaspoon (to 1 teaspoon)
seasoned salt, such as Lawry's
1/2 teaspoon (to 1 teaspoon)
black pepper

1. Bring a large pot of water to a slow boil over medium-high heat.
2. Using a sharp knife or vegetable peeler, peel the potatoes and rinse in
cold water. Chop the potatoes in halves and/or fourths. This
helps the potatoes cook more quickly and evenly.
3. Add the potatoes to the pot. Increase the heat to high and bring to a
full boil. Cook for 20 to 30 minutes.
4. The potatoes are ready when they pass the ol' fork check: a fork
should easily slide into the potatoes with no resistance, and the
potatoes should almost - but not completely - fall apart. Important:
If the fork meets with much resistance, that means the potatoes
aren't done, and the mashed potatoes will be lumpy!
5. Drain the potatoes in a large colander. Give yourself a nice steam
facial while you're at it.
6. Return the potatoes to the pot and turn the heat on low. With a potato masher, mash the potatoes over low heat to allow much of the steam
to escape. Continue mashing until all lumps are gone, about 2 minutes.
Turn off the heat.
7. Add the butter. Feel really guilty.
8. Add the cream cheese, Feel even more guilty.
9. Next, add the half-and-half and stir together. And let go of your guilt.
Food is to be enjoyed. (At least that's what I tell myself.)
10. Add the seasonings. Stir together until well combined, Taste and
adjust the seasonings as needed - be sure not to underseason!
11. Spread the mashed potatoes in a 2-quart baking dish, evenly out
the surface with a knife or spatula.
12. Finally, if you're worried the potatoes aren't decadent enough, you
can dot the top with butter. This just screams rebellion, don't you
think? At this point you can cover the dish tightly with foil and
refrigerate up to 2 days before baking.
13. When you're ready, preheat the oven to 350 degrees F, cover the
potatoes with foil or a lid, and bake for 25 to 30 minutes, until
warmed through.
14. Serve piping hot...
Note: When making this dish a day or two in advance, take it out
of the fridge about 2 to 3 hours before serving time.

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Potato Lovers Unite!
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