And I actually feel like I learned something new here. Mash the potatoes first before you add any butter or milk. I felt like they came out much more smooth than lumpy!
Creamy Mashed Potatoes-Adapted from The Pioneer Woman Cooks by Ree Drummond
Total Time: 30 Minutes
- 5 pounds russet potatoes, peeled
- 1 1/2 sticks butter, softened
- 8 ounces cream cheese, softened
- 1/2 cup half and half
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon black pepper
Bring a large pot of water to boil over medium-high heat. Add the potatoes and increase the heat to high and bring to a full boil. Cook potatoes for 20-30 minutes, or until they are fork tender.
Drain the potatoes then return them to the pot and turn the heat off. Mash the potatoes with a potato masher, until all lumps are gone, about 2 minutes.
Add the butter, cream cheese, half and half and seasonings. Mix together again with the potato masher. Serve with gravy--or even plain!