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Shannon's Creamy Mashed Potatoes Recipe

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This recipe for Shannon's Creamy Mashed Potatoes is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 lbs russet potatoes
1 1/2 sticks butter
8 oz softened cream cheese
1/2 - 3/4 cup of half-and-half
Lawry’s salt to taste
pepper to taste
Optional: crumbled bacon and cheddar cheese or smashed roasted garlic
extra butter pats
Directions:
Directions:
Peel potatoes and cut into same size pieces. Boil potatoes until fork-tender. Drain the potatoes in a large colander. Put them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat with old-fashioned masher, allowing all the steam to escape. Turn off the stove and add the butter, cream cheese, and about 1/2 cup of half-and-half. Mash thoroughly. Season with pepper and Lawry’s to taste. At this point you can either eat right away or save for later (these can be made ahead). If you've made them ahead, when you're ready to serve, stir well and place in a medium-sized baking dish. Place a few pats of butter over the top of the potatoes and cover. Heat at 350º until butter is melted and potatoes are warmed through.

Variation: before eating or placing in oven, mix bacon crumbles and cheese in with potatoes after all other ingredients are added. Same with the roasted garlic.

 

 

 

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