Creamy Mashed Potatoes

Hey everyone! I am back from out of town and cannot wait to share this creamy, delicious recipe with you. I pulled it straight from the Pioneer Woman's cookbook. OH. MY. GOSH. We had our friends Jorge and Tricia over for dinner and Jorge put these in his mouth and said, "These are the best mashed potatoes I have ever had." and let me just say I have to agree. In my next post I will show you what I served them with which is also divine southern food. Any guesses on what it will be? So for those of y'all craving some good southern cooking stay tuned...this is just the beginning. From the Splendid Kitchen enjoy!!!

Ingredients:
5 pounds Russet Or Yukon Gold Potatoes
¾ cups Butter
1 package (8 Oz.) Cream Cheese, Softened
½ cups (to 3/4 Cups) Half-and-Half
½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt (I used Accent)
Salt to taste
½ teaspoons (to 1 Teaspoon) Black Pepper

Begin by peeling and slicing your potatoes. I would recommend cutting them in fourths or just a bunch of small piece; this will just allow them to cook quicker. Also as I cut them I go ahead and put them in the pot so that it will be easy to transfer them. So wash them off in cold water and place in a large pot of water.




Bring the water to a boil and allow to cook for 20-30 min. You will know they are done when they pass the fork check. Bear with me because the picture showing how it should be is 1) extremely blurry 2) the little mermaid plate is making an appearance again...



Drain your potatoes and place back into the pot.


Turn your heat on low. Now you can begin to mash them. If you have a potato masher more power to you. If you are like me and do not then simply improvise with either a fork or spoon. They are "mashed" when all the lumps are out. Turn heat off.


Time to make this dish sinful! Add two sticks of butter and mix it together.



Now I am going to ask you to add the cream cheese. It's OK you can do this. It is no calories...I..um...promise ;) Mix together!



So I am going to ask you to add one more thing that just might make you either elated because you know the outcome is going to be fantastic or feel more guilty. I choose to feel happy about it. Half and Half. That's right...go ahead...pour in in, mix it in.


Add seasoned salt (I used Accent), salt and pepper to taste. You know the drill...mix it on in!



All that is left is to scoop those savory mashed potatoes into a 2-quart baking dish. Smooth out the top and if you feel compelled to add a few tabs of butter to the top, which, I think you should, then please do so. It might even melt on top before you put them in the oven like mine did.



So you can cover and refrigerate for up to 2 days or simply pre-heat your oven to 350 degrees and cover with a lid or foil and bake for about 25-30 min.
All done.... :)

Pure bliss. and I served it with.... well you will have to wait for the next post to see that :) Happy mashing from the Splendid Kitchen!

Printable recipe:
http://thepioneerwoman.com/cooking/2007/11/delicious_creamy_mashed_potatoes/