Creamy Mashed Potatoes

These are not your ordinary, run of the mill mashed potatoes!  These are The Pioneer Woman's Creamy Mashed Potatoes and they are fabulous!  The only changes that I made to The Pioneer Woman's original recipe is that I used red potatoes, and I didn't bother to peal them.  If you use a russet or anything with a thicker skin, then I would recommend peeling them.  But if you go with red or Yukon gold, there's really no need.  These are the ultimate in creamy, tangy, buttery, mashed potato yumminess.  I love that you can make them in advance, perfect for entertaining!  Give these a try, you will not be disappointed!! 
5 lbs Red Potatoes
1, 8 oz Cream Cheese, softened
1 cup Heavy Cream
2 sticks of Butter
Salt & Pepper, to taste

Wash the potatoes & cut in half or quarter, depending on the size of the potatoes.  Place in a large pot & cover with water.  Bring to a boil over high heat & cook until fork tender, about 20-25 minutes. 
While the potatoes are boiling, preheat the oven to 350 degrees & generously butter a large casserole dish. (I halved the recipe so you would need a larger casserole for the whole recipe.)
When the potatoes are fork tender, drain & place back into the pot, on the stove with the heat off.  Mash until smooth. 
Add in 1 1/2 sticks of butter, the heavy cream, the cream cheese & season with salt & pepper.  Stir to combine well. 
Spread the mashed potatoes into the buttered casserole dish evenly.  Then top with a few pats of butter.  Do not skip this part!  Trust me!!  (If you want to make these in advance, you can stop here.  Cover & refrigerate the casserole dish.  When you are ready to eat, pull the potatoes out of the refrigerator & bring to room temperature.  Then continue with the directions below.)
 Bake at 350 degrees uncovered, until the potatoes are warmed through & the top is browned, about 20-30 minutes.
Let the potatoes sit for a few minutes before serving.  Enjoy!! 
This recipe serves 10-12 people.
(I halved the recipe for these pictures!)

No comments:

Post a Comment