Post date: Nov 25, 2013 2:06:06 PM
Ingredients:
5 lb russet or Yukon gold potatoes, peeled and chopped
1 cup (2 sticks) butter, cut into pieces, plus more for dish and topping
1 8 oz package cream cheese, softened
1/2 cup half-and-half
1/2 cup heavy cream
1/2 tsp seasoned salt, plus more to taste
1/2 tsp kosher salt, plus more to taste
1 tsp pepper, plus more to taste
Preparation:
1): Put potatoes in a large pot. Cover with water and boil over high heat 20 to 25 minutes, until fork-tender. Drain, then put back in pot. Over low heat, mash potatoes 2 to 3 minutes until mostly smooth, allowing steam and excess moisture to escape.
2) Add butter, cream cheese, half-and-half, heavy cream, seasoned salt, salt, and pepper. Use masher to combine all ingredients until totally smooth. Spread potatoes in a buttered casserole dish, smoothing out surface. Cover and refrigerate up to 2 days.
3) When ready to bake, preheat over to 350 degrees. Dot top of potatoes with more butter. Bake until piping hot and golden brown on top, 25 to 30 minutes.
Per Serving: 280 cal, 21g carbs, 4g protein, 20g fat, 60mg chol, 200mg sodium, 1g fiber.
Found in Dash newspaper magazine from November 2013
First made on 11/23/2013