Perfect Mashed Potatoes

From The Pioneer Woman - Ree Drummond

Photo by Joanne R.
Adapted from parade.com

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Adapted from parade.com

Ingredients

  • 5

    lb russet or Yukon gold potatoes, peeled and chopped

  • 1

    cup (2 sticks) butter, cut into pieces, plus more for dish and topping

  • 1

    (8-oz) package cream cheese, softened

  • 1/2

    cup half-and-half

  • 1/2

    cup heavy cream

  • 1/2

    tsp seasoned salt, plus more to taste

  • 1/2

    tsp kosher salt, plus more to taste

  • 1

    tsp pepper, plus more to taste

Directions

Put potatoes in a large pot. Cover with water and boil over high heat 20 to 25 minutes, until fork-tender. Drain, then put back in pot. Over low heat, mash potatoes 2 to 3 minutes, until mostly smooth, allowing steam and excess moisture to escape. Add butter, cream cheese, half-and-half, heavy cream, seasoned salt, salt, and pepper. Use masher to combine all ingredients until totally smooth. Spread potatoes in a buttered casserole dish, smoothing out surface. Cover and refrigerate up to 2 days. When ready to bake, preheat oven to 350°F. Dot top of potatoes with more butter. Bake until piping hot and golden brown on top, 25 to 30 minutes. Nutritional Information: Serves 12-16. Per serving: 280 calories, 21g carbs, 4g protein, 20g fat, 60mg cholesterol, 200mg sodium, 1g fiber

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