PW's Creamy Mashed Potatoes: Difference between revisions
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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 | |||
* 3/4 cups butter | * 3/4 cups butter | ||
* 1 package (8 oz.) cream cheese, softened | * 1 package (8 oz.) cream cheese, softened | ||
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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. | ||
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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°. | ||
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[[Category:Side Dish]] | [[Category:Side Dish]] | ||
[[Category:Delicious]] | [[Category:Delicious]] | ||
Latest revision as of 03:57, 24 December 2024
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 50+ min |
| Source | Pioneer Woman |
| Yield / serves | 8+ servings |
| Rating | Delicious! |
Ingredients
- 5 pounds Russet or Yukon gold potatoes
- 8-12 cloves of garlic
- 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. 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.
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 until warmed through; if cool/cold, will take 60-90 minutes at 350°.
