Delicious, Creamy Mashed Potatoes
The rich and creamy mashed potato casserole is a comforting classic that pairs well with any meal. The combination of fluffy mashed potatoes, butter, cream cheese, and seasonings creates a mouthwatering side dish that is sure to please everyone at the table. With a golden-brown buttery crust on top, these mashed potatoes will be the star of your dinner spread.
— Constant Cookbook
Ingredients
- 5 pounds Russet Or Yukon Gold Potatoes
- 3/4 cups Butter
- 1 package (8 Oz.) Cream Cheese, Softened
- 1/2 cup (to 3/4 Cups) Half-and-Half
- 1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
- 1/2 teaspoon (to 1 Teaspoon) Black Pepper
Instructions
- Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they're cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
- Drain the potatoes in a large colander. When the potatoes have finished draining, 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 stove and add 1 1/2 sticks of butter, an 8-ounce package of cream cheese and about 1/2 cup of half-and-half. Mash, mash, mash! Next, add about 1/2 teaspoon of Lawry's Seasoning Salt and 1/2 a teaspoon of black pepper.
- Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through. <br>
Cook Time
30M
Prep Time
PT1H
Yield
10
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