HALF AND HALF OR HEAVY CREAM FOR MASHED POTATOES RECIPES

Steps:

• Place potatoes and 1 teaspoon salt into a medium Dutch oven and cover with cold water over medium-high heat; bring to a boil. Reduce heat to medium-low and simmer until tender, 16 to 20 minutes. Drain.
• Return potatoes to the pot, still over the heat. Cook until water evaporates and potatoes look dry, about 3 minutes. Move potatoes to a mound on one side of the pot. Add cream cheese, butter, and half-and-half to the other side of the pot. Cook until butter melts and mixture starts to boil, 1 to 2 minutes.
• Remove from the heat. Beat with a hand-held electric mixer to desired degree of smoothness, 30 seconds to 1 minute; do not overbeat. Serve immediately.

Steps:

• 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 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. 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.