WHAT TYPE OF POTATOES ARE BEST FOR MASHING RECIPES

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.
  

Steps:

• Using part of one stick of butter, butter the inside of your crock pot. Cube the remaining and set aside.
• Place cubed potatoes into the slow cooker and top with remaining butter cubes. (from the first stick - reserve the other stick)
• Sprinkle with garlic powder.
• Pour chicken stock over potatoes. Cover and cook on high for 4 hours, or on low for 6. Potatoes will be fork tender when they are done.
• Carefully drain the liquid from the slow cooker and place the potatoes back into the cooker.
• With a potato masher, mash your potatoes.
• Add in the remaining stick of cubed butter, the cubed cream cheese and the sour cream. Continue to mash them until they are your desired smoothness.
• Salt and pepper to taste and add in fresh chives if desired.
• Keep warm in the crockpot until ready to serve.