The Creamiest, Butteriest, Tastiest Mashed Potatoes Ever Recipe
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Ingredients: |
Ingredients: 5 lbs Idaho Russet Potatoes, peeled and cut into 1 inch pieces
Kosher Salt
6 oz Cream Cheese
1 stick (8 oz) butter, softened, plus more for greasing the dish
1 cup Half-and-Half, warmed
1/2 tbsp Cracked Black Pepper
2 cloves Garlic, zested
1/2 cup minced Fresh Chives (optional)
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Directions: |
Directions:For the mashed potatoes: Add potatoes and 1 tablespoon salt to a large saucepan and cover with water. Bring to a boil and cook over medium-high heat until fork-tender, about 15 minutes. Drain the potatoes and set aside to dry.
Whip together the cream cheese and butter in a large bowl with a mixer on medium speed until thoroughly blended, about 2 minutes. Add the still warm potatoes alternating with the half-and-half. Whip until blended. Add in the pepper and garlic and season with salt to taste.
Grease a 9 x 14 inch glass baking dish with butter and pour the potato mixture into it. Bake right away, or cover and refrigerate for up to 2 days.
When ready to bake and serve, preheat the oven to 350º.
Pour melted butter over the potato mixture and bake until bubble and slightly golden, about 45 minutes. If using, garnish with chives. The potatoes can be kept warn in a 200º oven or tented with foil until ready to serve, up to 2 hours. |
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Number Of
Servings:8 |
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Personal
Notes: I was looking for mashed potatoes that I could prepare ahead of time for our Thanksgiving dinner. I made these for Thanksgiving 2017 and they were a hit!!
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