Creamest mashed potatoes: When we first moved to the country an old farmer (who helped us out with our pasture fencing & we invited to thanksgiving) told me the secret to creamy potatoes......... *3 pounds Russet Or Red Potatoes *1/2 cups Butter *1/2 package (4 Oz.) Organic Cream Cheese, Softened (this is the secret part 1) *1/4 cup (to 1/2 Cups) Half-and-Half (the 2nd secret) *Salt & Pepper to taste Instructions: Peel and cut the potatoes into pieces that are generally the same size (in half or quarters). Bring a large pot of water to a boil & add the potatoes. Bring back to a boil and cook for approx 30 minutes. When they’re done, the fork should easily slide into the potatoes with no resistance, and they 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 on the stove. Mash the potatoes over low heat, this allows all the steam to escape, before adding in all the other ingredients. Turn off the stove and add the butter, cream cheese and half-and-half (start small & add as needed. Mash, mash, mash! Next, add salt & pepper (i like 1/2 tsp each). Stir well and place in a medium-sized baking dish. (if making ahead stop here and put in the fridge, pick up following instructions when ready to serve)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. Note: When making this dish in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake time: about 20 to 30 minutes or until warmed through. (Can make 2-3 days prior)
Posted on: Mon, 24 Nov 2014 01:34:01 +0000
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