Here is a mashed potato recipe by Ree Drummond (The Pioneer Woman) that I made to go with our Thanksgiving turkey leftovers on Friday. You can make it ahead of time as well which is a plus!
Delicious, Creamy Mashed Potatoes
5 lbs. russet or Yukon Gold potatoes
3/4 cup 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. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30-35 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 1/2 sticks of butter, an 8 oz. package of cream cheese, and about 1/2 cup of half-and-half. Mash, mash, mash! Next, add about 1/2 tsp. of Lawry's Seasoning Salt and 1/2 a tsp. of pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of potatoes and place them in a 350 degree oven and heat until butter is melted and potatoes are warmed through.
*When making this dish a day or two in advance, take it out of the fridge about 2-3 hours before serving time. Bake in a 350 degree oven for about 20-30 minutes or until warmed through.
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