For years the secret to delicious mashed potatoes at Thanksgiving was for Jacob and I to do the last minute prep for them. We would get out the potato ricer and his strong muscles would push the potatoes through while I stirred in the butter and cream. Then the race to the table to make sure they were served hot. A successful as that was timing was everything and then not all of you have Jacob to help you out. This do-ahead method delivers the goods with out the panic. Your welcome!
Print Recipe
Creamy Mashed Potatoes
Instructions
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, and 8 oz package of cream cheese and about 1/2 cup of half and half. Mash, Mash, mash! Next, add about 1/2 teaspoon each of seasoned salt and 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.
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.
Related