Transfer the potatoes to a medium-sized baking dish. Stir well, and then taste and add more half-and-half, seasoning salt and pepper if needed. Mash, mash, mash! Next, add about 1/2 teaspoon seasoning salt and 1/2 teaspoon black pepper. Turn off the heat and add the butter, cream cheese and about 1/2 cup of half-and-half. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients. Place them back into the dry pot and put the pot on the stove. (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.)ĭrain the potatoes thoroughly in a large colander. Bring to a boil and cook until the potatoes are cooked through, 30 to 35 minutes. Bring a large pot of water to a simmer and add the potatoes. Bake in a 350✯ oven for about 20 to 30 minutes or until warmed through.Peel and cut the potatoes into pieces that are generally the same size. Tip: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Throw a few pats of butter over the top of the potatoes and place them in a 350✯ oven to heat until the butter is melted and the potatoes are warmed through. Step 4 Stir well, and place in a medium-sized baking dish.Mash, mash, mash! Next, add about 1/2 teaspoon of Lawry's Seasoning Salt and 1/2 a teaspoon of black pepper. Step 3 Turn off the stove and add the butter, cream cheese, and about 1/2 cup of half-and-half.Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Step 2 Drain the potatoes in a large colander.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. Bring to a boil and cook for 30 to 35 minutes. Step 1 Peel and cut the potatoes into pieces that are generally the same size.This way they cook more quickly and evenly. I chop the potatoes in half or fourths before boiling them. Is it better to boil potatoes whole or cut up for mashed potatoes? Whichever you use, just start with a little and add more as you need it. As a half-and-half substitute, you could also use heavy cream or whole milk. I use half-and-half! It gives the potatoes the perfect creamy texture and rich taste. Is milk or cream better for mashed potatoes? Don't skip this step! Of course, they wouldn't be near as creamy or delicious without the butter, cream cheese, half-and-half, and seasoning salt, either. You mash them right in the pot over low heat to let the steam escape so you're not left with watery or mealy potatoes. One tip that makes a difference is adding the potatoes back to the pot on the stove after they've drained. The fact that they're wonderfully delicious is simply the icing on the cake. This potato recipe has made a world of difference in my sanity, peace, blood pressure readings, and hormone levels. The wonderful thing about these mashed potatoes is that they can be made ahead of time, then reheated in the oven, making them the perfect Thanksgiving side. They're as much a part of Thanksgiving dinner as pecan pie and Uncle Festus.īut mashed potatoes are a little labor-intensive, and on Thanksgiving Day, that's not necessarily an asset.
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