HOW TO MAKE THE CREAMIEST MASHED POTATOES RECIPES

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BEST MASHED POTATOES RECIPE - HOW TO MAKE CREAMY MASHED ...



Best Mashed Potatoes Recipe - How to Make Creamy Mashed ... image

A little half and half makes these creamy mashed potatoes just right. Bonus: You can make this recipe ahead of time and simply warm when ready to serve.

Provided by Ree Drummond

Categories     Thanksgiving    comfort food    dinner    side dish    snack

Total Time 1 hours 30 minutes

Prep Time 1 hours

Cook Time 30 minutes

Yield 10 servings

Number Of Ingredients 6

5 lb. russet or Yukon Gold potatoes
3/4 c. butter
1 package (8 oz.) cream cheese, softened
1/2 c. (to 3/4 cups) half-and-half
1/2 tsp. (to 1 teaspoon) Lawry's Seasoned Salt
1/2 tsp. (to 1 teaspoon) black pepper

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.

THE CREAMIEST, BUTTERIEST, TASTIEST MASHED POTATOES EVE…



The Creamiest, Butteriest, Tastiest Mashed Potatoes Eve… image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Total Time 1 hours 30 minutes

Cook Time 25 minutes

Yield 8 portions

Number Of Ingredients 10

5 pounds Idaho russet potatoes, peeled and cut into 1-inch pieces
Kosher salt
6 ounces cream cheese 
1 stick (8 tablespoons) butter, softened, plus more for greasing dish
1 cup half-and-half, warmed 
1/2 tablespoon cracked black pepper 
2 cloves garlic, zested 
1/2 stick (4 tablespoons) butter, melted
1/4 cup minced fresh chives 
2 tablespoons fresh parsley, minced 

Steps:

  • For the mashed potatoes: Add the potatoes and 1 tablespoon salt to a large saucepan and cover with water. Bring to a boil and cook over medium-high heat until fork-tender, about 15 minutes. Drain the potatoes and set aside to dry.
  • Whip together the cream cheese and butter in a large bowl with a hand mixer on medium speed until thoroughly blended, about 2 minutes. Add the still-warm potatoes alternating with the half-and-half. Whip until blended. Add in the pepper and garlic and season with salt to taste.
  • Grease a 9-by-14-inch glass baking dish with butter and pour the potato mixture into it. Bake right away, or cover and refrigerate for up to 2 days.
  • When ready to bake and serve, preheat the oven to 350 degrees F.
  • For the topping: Pour the melted butter over the potato mixture and bake until bubbly and slightly golden, about 45 minutes. Garnish with the chives and parsley. The potatoes can be kept warm in a 200-degree oven or tented with foil until ready to serve, up to 2 hours.

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