You've had mashed potatoes, but you've never had THESE mashed potatoes
IngredientsSection titled: Ingredients
| Ingredient | Amount |
|---|---|
| Potatoes | 5 lbs |
| Butter | 8 - 12 tbsp, softened |
| Cream Cheese | 8 oz, softened |
| Half and Half | ½ cup |
| Lawry’s Seasoned Salt | 1 tsp |
| Black Pepper | 1 tsp |
Make ItSection titled: Make It
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Peel the potatoes. After peeling, rinse them under cold water
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Chop the potatoes into quarters so that they cook more quickly and evenly
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Boil a large pot of water and toss in the potatoes. Let them cook for about 30 minutes.
- When they’re cooked through, a fork should slide easily into the potatoes with no resistance. They should almost — but not totally — fall apart. If the fork meets any resistance, that means lumpy potatoes!
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Drain the potatoes and put them back into the pot on the stove
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Turn the burner on low and begin to mash the potatoes with, you guessed it, a potato masher.
- Mashing the potatoes before adding the other ingredients allows all of the steam to escape so that the final product won’t be watery - Using the sharp blades of an electric mixer can break down the starch in the potatoes and make the final product gummy. That’s why a hand masher is recommended.
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Turn off the stove
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Add the butter, cream cheese, and half & half - A note on the cream cheese: I was skeptical too. But it just adds such a nice flavor to the mashed potatoes, and you’ll never know it was there.
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Mash it again, until everything is combined nicely
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Add the Lawry’s and the pepper, and mash again!