PW's Creamy Mashed Potatoes - Revision history

Dhanson: /* Ingredients */

2024-12-24T03:57:29Z

Ingredients

← Older revision		Revision as of 03:57, 24 December 2024
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	=== Ingredients ===		=== Ingredients ===
	* 5 pounds Russet or Yukon gold potatoes		* 5 pounds Russet or Yukon gold potatoes
	* 8-12 cloves of garlic ~~(optional)~~		* 8-12 cloves of garlic
	* 3/4 cups butter		* 3/4 cups butter
	* 1 package (8 oz.) cream cheese, softened		* 1 package (8 oz.) cream cheese, softened

Dhanson: /* Preparation */

2023-04-10T17:38:10Z

Preparation

← Older revision		Revision as of 17:38, 10 April 2023
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	=== Preparation ===		=== Preparation ===
	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 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.		Peel and cut the potatoes into pieces that are generally the same size. If adding the garlic, peel and crush the garlic. Bring a large pot of water to a simmer and add the potatoes and garlic. 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.		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.

Dhanson: /* Ingredients */

2023-04-10T17:37:21Z

Ingredients

← Older revision		Revision as of 17:37, 10 April 2023
Line 8:		Line 8:
	=== Ingredients ===		=== Ingredients ===
	* 5 pounds Russet or Yukon gold potatoes		* 5 pounds Russet or Yukon gold potatoes
			* 8-12 cloves of garlic (optional)
	* 3/4 cups butter		* 3/4 cups butter
	* 1 package (8 oz.) cream cheese, softened		* 1 package (8 oz.) cream cheese, softened

Dhanson: /* Preparation */

2020-12-15T23:34:28Z

Preparation

← Older revision		Revision as of 23:34, 15 December 2020
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	[[Category:Side Dish]]		[[Category:Side Dish]]
	[[Category:Delicious]]		[[Category:Delicious]]
	~~[[Category:Thanksgiving 2015]]~~

Dhanson: /* Preparation */

2020-11-27T19:59:11Z

Preparation

← Older revision		Revision as of 19:59, 27 November 2020
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	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.		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.

	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. Bake in a 350-degree oven until warmed through; if cold, will take 60-90 minutes at 350°.		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. Bake in a 350-degree oven until warmed through; if cool/cold, will take 60-90 minutes at 350°.

Dhanson: /* Preparation */

2020-11-27T19:59:02Z

Preparation

← Older revision		Revision as of 19:59, 27 November 2020
Line 23:		Line 23:
	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.		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.

	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. Bake in a 350-degree oven ~~for about 20 to 30 minutes or~~ until warmed through.		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. Bake in a 350-degree oven until warmed through; if cold, will take 60-90 minutes at 350°.

Dhanson: /* Preparation */

2015-11-25T00:44:19Z

Preparation

← Older revision		Revision as of 00:44, 25 November 2015
Line 29:		Line 29:
	[[Category:Side Dish]]		[[Category:Side Dish]]
	[[Category:Delicious]]		[[Category:Delicious]]
			[[Category:Thanksgiving 2015]]

Dhanson: Created page with '{{RecipeSummary |PrepTime=20 min |CookTime=50+ min |Source=[http://thepioneerwoman.com/cooking/2007/11/delicious_creamy_mashed_potatoes/ Pioneer Woman] |Rating=Delicious! |Yield=…'

2011-04-17T19:17:56Z

Created page with '{{RecipeSummary |PrepTime=20 min |CookTime=50+ min |Source=[http://thepioneerwoman.com/cooking/2007/11/delicious_creamy_mashed_potatoes/ Pioneer Woman] |Rating=Delicious! |Yield=…'

New page

{{RecipeSummary
|PrepTime=20 min
|CookTime=50+ min
|Source=[http://thepioneerwoman.com/cooking/2007/11/delicious_creamy_mashed_potatoes/ Pioneer Woman]
|Rating=Delicious!
|Yield=8+ servings
}}
=== Ingredients ===
* 5 pounds Russet or Yukon gold potatoes
* 3/4 cups butter
* 1 package (8 oz.) cream cheese, softened
* 1/2 cups (to 3/4 cups) half-and-half
* 1/2 teaspoons (to 1 teaspoon) Lawry's seasoned salt
* 1/2 teaspoons (to 1 teaspoon) black pepper

=== Preparation ===
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 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 1/2 sticks of butter, an 8-ounce package of cream cheese and about 1/2 cup of half-and-half. Mash, mash, mash! Next, add about 1/2 teaspoon of Lawry’s seasoning salt and 1/2 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.

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. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

[[Category:Potatoes]]
[[Category:Side Dish]]
[[Category:Delicious]]