Creamy Mashed Potatoes


The wonderful thing about these mashed potatoes is they can be made ahead of time and then warmed in the oven when you’re ready. You can cover the casserole with foil and refrigerate for one or two days before it’s needed. Perfect for upcoming Easter or any holiday or gathering where saving time is an asset. Just remove from fridge 2- 3 hours before baking to allow the center to warm up. Everyone will love these creamy, delicious mashed potatoes.

Recipe Photo Colour March 28-2017

Creamy Mashed Potatoes

• 5 pounds Russet or Yukon Gold Potatoes
• 3/4 cups Butter softened ( plus more for top)
• 1 package (8 Oz.) Cream Cheese, Softened
• 1/2 cup (to 3/4 Cups) Half-and-Half
• 1/2 teaspoon (to 1 Teaspoon) Lawry’s Seasoned Salt
• 1/2 teaspoon (to 1 Teaspoon) 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 to 35 minutes. When they’re 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 into the dry pot and put the pot on the stove. Mash the potatoes over low heat with a potato masher, allowing all the steam to escape, before adding in all the other ingredients. This prevents them from being watery or “mealy”. Turn off the stove and add ¾ cup of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper. Stir well, taste and adjust seasonings. Place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place in a 350-degree oven and heat until butter is melted and potatoes are warmed through. You can cover the casserole with foil when baking if you want it to stay soft or leave the foil off for a crustier top.
Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

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