Ok. Before you make these would you please just go to the bottom of the page and sign the waiver so I cannot be sued if you have a heart attack. There is a lot of butter AND cream cheese in these potatoes. It reminds me of a cooking show on Oprah where Paula Dean was appearing. Oprah was horrified by how much butter was in the cake recipe and Paula turned to her and said, ” I’m a cook. I’m not your doctor!” Anyway, I didn’t mean to put you off these lovely creamy mashed potatoes. I figure, I probably eat mashed potatoes 2-3 times per year so why not make them the best they can be! And they have to be their absolute best when you have company. (I do have a recipe for a much lighter version of mashed potatoes if you want to skip these but I’m warning you now, you will be missing out!) I made these for my Thanksgiving dinner and they were beautiful with the gorgeous gravy… whoops I just drooled!
Recipe sourced by the Pioneer Woman
Prep time: 1 hour Cook time: 30 minutes Servings: 12-14 Difficulty: easy
5 lbs. (2 1/2 kgs) Russet or Yukon Gold Potatoes
3/4 cup Butter
1 package (8 oz) (225 grams) cream cheese, softened
1/2 cup (to 3/4 cup) cream (half and half)
1 tsp or more to taste salt (If in America it calls for Lawry’s seasoned salt)
1 tsp black pepper
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 30-35 minutes. When they are 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 onto the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing the steam to escape, before adding in all the other ingredients. Turn the stove off and add the butter, cream cheese and the cream (half and half). Mash, mash, mash!!! Next, add 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 350F (175C) oven and heat until butter is melted and potatoes are warmed through.
Note: When making this dish a day or two in advance, take it out of the fridge about 2-3 hours before serving time. Bake in a 350F (175C0 oven for about 20-30 minutes nor until warmed through.
