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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Creamy Baked Mashed Potatoes Recipe

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This recipe for Creamy Baked Mashed Potatoes is from Brush And Floss Dental Center's 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:  
2 sticks butter, softened, plus more for pan
5 pounds Yukon gold potatoes
One 8-ounce package cream cheese, softened
1 cup heavy cream
1/2 to 1 teaspoon seasoned salt
1/2 teaspoon kosher salt
1 teaspoon black pepper
Directions:
Directions:
Preheat the oven to 350 degrees F. Generously butter a 4-quart baking dish.

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 1 1/2 sticks butter, the cream cheese, heavy cream, seasoned salt, kosher salt and pepper. Mash to combine.

Spread the potatoes in the prepared baking dish. Throw pats of the remaining butter over the top of the potatoes, lightly sprinkle with smoked paprika. Bake until the butter is melted and the potatoes are warmed through, 20 to 30 minutes.
Personal Notes:
Personal Notes:
This is Ree Drummond's recipe (from food network). I have been making it for years. It's a holiday favorite. They come out best mashed, not whipped. Also, be sure to use Yukon gold potatoes.

 

 

 

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