Creamy Mashed Potatoes
There are countless mashed potatoes out in the world, but this is the only one you'll need to keep around. Deliciously creamy, buttery, with just the right amount of garlic, these potatoes are sure to be a crowd pleaser.
Equipment
- 1 Large Stockpot
- Stovetop
- Colander
- Potato Masher
Ingredients
- 5 lbs Potatoes See Notes
- ¾ C Butter Plus more for topping
- 8 oz Cream Cheese Softened
- ½-¾ C Half and Half
- ½-1 tsp Lawry's Seasoned Salt
- ½-1 tsp Black Pepper
- Minced Garlic To Taste
- Chives For Topping
Instructions
- 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, a 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, allowing all the steam to escape, before adding in all the other ingredients.
- Turn off the stove and add the butter, cream cheese, and about ½ a cup of half-and-half. Mash, mash, mash! Next, add about ½ tsp of Lawry's Seasoned Salt and about ½ tsp of freshly ground black pepper.
- 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 a 350°F oven to heat until the butter is melted and the potatoes are warmed through.
Notes
The best potatoes to use are Russet or Yukon Gold Potatoes, but we like to add a few red potatoes into the mix as well. Depending on your preferences, you can leave the potatoes unpeeled and mash them to a slightly lumpier texture!
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