Monday, May 7, 2012

{recipe} the best mashed potatoes.

happy monday! hope everyone enjoyed their weekend! today i wanted to post a recipe that isn't as glamorous as cupcakes, cookies or cocktails : ) but is a classic favorite that i am always looking to perfect. i know what you are probably thinking, really? mashed potatoes... whats so hard about boiling potatoes.

well folks, i have had some great mashed potatoes and i have had some not so great mashed potatoes. but if you are like me and love comfort food, i like to honor spuds and make them right.

after trying lots of different recipes over the years, i think i have finally found THE ONE.  and of course it came from the hysterically funny ree over at the pioneer women. ree's amazing mashed potatoes are not only amazingly tasty and perfect in every way but they also are ideal for making ahead! score one for time management!

so the next time you are grilling some steaks, make this recipe, you won't regret it. enjoy!

{photo source: the pioneer women}
The Best Mashed Potatoes.

Servings: 10

5 pounds Russet Or Yukon Gold Potatoes
3/4 cups Unsalted Butter
1 package (8 Oz.) Cream Cheese, Softened
1/2 cup (to 3/4 Cups) Half-and-Half
1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
1/2 teaspoon (to 1 Teaspoon) Black Pepper
1. 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.

2. 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.
3. Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
4. 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, about 25 minutes.
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.

*Recipe adapted from and photo via the pioneer women.

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