Ingredients
- 5 pounds russet or Yukon gold potatoes
- 12 tablespoons (1 1/2 sticks) butter, softened, plus 4 tablespoons (1/2 stick), optional
- One 8-ounce package cream cheese, softened
- 1 cup heavy cream
- 1/2 to 1 teaspoon seasoned salt
- 1/2 teaspoon salt
- 1 teaspoon black pepper
Directions
Preheat the oven to 350 degrees F.
Peel and cut the potatoes into chunks. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork tender, 20 to 25 minutes.
Drain the potatoes in a large colander. 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 heat and add the 1 1/2 sticks of butter, the cream cheese, heavy cream, seasoned salt, salt and pepper. Mash to combine.
Spread the potatoes in a medium buttered baking dish. Throw a few pats of butter if desired over the top of the potatoes and place in the oven until the butter is melted and the potatoes are warmed through, 20 to 30 minutes.
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By rubytuesdays13
NYC
on March 05, 2013
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I love watching Ree's show, but the truth is most of her recipes are too heavy for me. But this past weekend was a special occassion and I was making pork chops so I thought I'd give her mashed potatoes a whirl. They're good and my guests enjoyed them, but we all felt like the cream cheese flavor and the sourness it gave was overally prominant. I normally make my mashed potatoes using buttermilk and personally I prefer the subtler taste and the creamier texture that gives.
By rficken
on January 15, 2013
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Tremendous!!!!! A hit at Thanksgiving and Christmas. As well, goes with the Chicken Fried Steak w/cream gravy.
By skpcmom
southern cal
on December 29, 2012
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OMG these potatoes were delicious!! I made them for Christmas dinner and my family loved them so much that we had no leftover. The only change I made was using red potatoes. I highly recommend this recipe!!
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