Creamy Mashed Potatoes

Now this recipe is something special. This is not my recipe by any means, but man I wish it was. I got this from Pioneer Woman. This woman can cook! The one thing I keep going back to is her Creamy Mashed Potatoes. These things are seriously straight from the heavens! Every time I need mashed potatoes, I go for these. No more of those gross boxed mashed potatoes. I never realized how unappealing those flakes of potatoes were until I came across this recipe.


What's even better? EVERYONE loves these! But shh..don't tell them that they're not that great for you, but who cares about calories when eating a big pile of mashed potatoes? These don't even need gravy on them! They're amazing just by themselves! :D

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Creamy Mashed Potatoes:

5 lbs Russet or Yukon Gold potatoes

3/4 cup butter

1 package (8 oz) cream cheese, softened

1/2 cup (to 3/4 cup) half and half

1/2 teaspoon (to 1 teaspoon) seasoned salt

1/2 teaspoon (to 1 teaspoon) black pepper

1. Preheat oven to 450°.

2. Peel and cut potatoes into pieces that are about 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.

3. Drain potatoes and put back in the pot. Mash over low heat. Turn off the stove. Add butter, cream cheese, and half and half. Mash. Add seasoning salt and black pepper.

4. 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 the preheated oven. Heat until butter is melted and potatoes are heated through.

Pioneer Woman says you can make these a day or two ahead and heat them up when you need them. I've never done this (they're too good to not eat right away). But if you do it that way, take it out of the fridge 2 or 3 hours before serving time. Heat in a 350° oven for 20-30 minutes or until heated through.