Creamy Mashed Potatoes

MMmmm mashed potatoes. One of my favorite foods. And I've gotten very good at making them! These are the Pioneer Woman's mashed potatoes, and since I love her, I decided to try them myself! I even peeled the potatoes, which is pretty much my most un-favorite task EVER! They are good. Once again, not a healthy option (butter, cream cheese, half and half), but delicious! I served mine straight off the stove, but over on here website (here), she has directions for if you would like to cook them to serve in a day or two (like for a party). Might be good for a try! But these are delicious!

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
Serves 8

• 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!