Sunday, November 18, 2012

Baked mashed Potatoes

  • 5 pounds Yukon gold or Russet potatoes
  • 1 1/2 sticks softened butter salt free
  • 1 1/2 (8-ounce) of  cream cheese, softened
  • 1/2 cup of  half-and-half
  • 1/2 cup light cream
  •  Black ground pepper
  • Salt optional
Preheat you  oven at 350
Peel the potatoes and rinse in cold water. Cut the potatoes in fourths lengths and place potatoes into a large pot, cover with water and boil over medium heat, bringing to a boil cooking until fork tender, 25 to 30 minutes.

Drain the potatoes in collender, and then turn them back into the pan. Turn to low heat, mash the potatoes with a potato masher; notice that steam is being released while you mash for about 5-7 minutes. Remove from stove and add the butter, cream cheese and half and half, then sprinkle in remaining seasonings.  Stir well, if mashed potatoes is stiff, add some milk to thin it, also check your potatoes and season as needed

Fold the mashed potatoes into a buttered  serving dish.  Cover the mashed potatoes with foil and bake in the oven for 10-15 minutes, remove the foil baking another 10 minutes.  Serve hot from oven to table.
Pour the mashed potatoes into a large casserole pan. Dot the surface with butter.

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