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Thanksgiving: Perfect Mashed Potatoes *

Source of Recipe


From "The Pioneer Woman Cooks: A Year of Holidays"



List of Ingredients



• 5 pounds russet or Yukon Gold potatoes
  
• 1 cup (2 sticks) butter, cut into pieces, more for the dish and topping
  
• One 8-ounce package cream cheese, softened
  
• 1/2 cup half-and-half
  
• 1/2 cup heavy cream
  
• 1/2 tsp seasoned salt, more to taste
  
• 1/2 tsp salt, or to taste
  
• 1 tsp black pepper, more to taste
  






Instructions



1. Peel all the potatoes, placing them in a bowl of cold water as you go to prevent browning. Cut the potatoes into large cubes, then place them in a large pot. Cover them with water and boil over high heat for 20 to 25 minutes, until fork-tender.
   
   
2. Drain the potatoes, then place them back into the pot. With the heat on low, mash the potatoes for 2 to 3 minutes, allowing the steam and excess moisture to escape. Stop mashing when the potatoes are mostly smooth.
   
   
3. Place all the butter into the pot, then add the cream cheese, the half-and-half, and cream. Add the seasoned salt, salt, and pepper. Use the masher to combine all the ingredients until totally smooth. Then spread them in a large buttered casserole dish, smoothing out the surface of the potatoes. Cover and refrigerate for up to 2 days.
   
   
4. When you're ready to bake the potatoes, preheat the oven to 350°F. Dot the top of the potatoes with a little more butter.
   
   
5. Bake for 25 to 30 minutes, or until the potatoes are piping hot and golden brown on top. Serve 'em with your turkey, gravy, and fixins!
   
   Makes 12 to 16 servings.
   
   
   
   Cat's Note:
   
   OhMyGawd were these indulgent...and good! Loved the Make-Ahead'ability (is that a word?) of these fabulous potatoes, so I served them both at Thanksgiving and Christmas. People couldn't get enough of them and a few asked for the recipe! These are seriously good potatoes. And indeed "perfect." But they are probably not an ideal daily staple...