The Creamiest, Dreamiest Mashed Potatoes (PW)

• μερίδες: 10-12

Υλικά

5 pounds Yukon Gold potatoes or russet potatoes* (TJM-mixes them both)

1 cup (2 sticks) salted butter, cut into pieces, plus 5 optional tablespoons

One 8-ounce package cream cheese, at room temperature

¾ cup heavy cream

½ cup half-and-half, plus more as needed

2 teaspoons kosher salt, plus more as needed

1 tablespoon ground black pepper, plus more as needed

1 teaspoon seasoned salt, plus more as needed

*Yukon Gold potatoes are a little waxier, so the mashed potatoes will be slightly firmer than with russets, which are a little fluffier and will result in a looser mashed potato. The beautiful thing is that there is no right or wrong answer! I use both interchangeably.

Οδηγίες

1. Peel the potatoes and cut them into quarters. Bring a large pot of water to a gentle boil over medium-high heat.

2. Add the potatoes to the water...

3. And let the water come to a boil. Cook until a fork easily slides into the potatoes with very little resistance, about 30 minutes. If they seem like they're still a little firm, cook for 5 to 10 more minutes.

4. Drain the potatoes and return them to the same pot. Reduce the heat to low.

5. Mash the potatoes over several minutes, allowing a lot of the steam to release as you mash them (the heat on the stove will help with this.

6. Turn off the heat and add the 1 cup butter...

7. Along with the cream cheese, heavy cream, and half-and-half.

8. Sprinkle in the kosher salt, pepper, and seasoned salt...

9. And mash to mix in the ingredients. As you mash, go slow and use more of a folding motion; you don't want the potatoes to get gummy, and being gentle is the best way to prevent this.

10. After everything is mashed, stir everything a few times to make sure all the potato chunks are mixed in. Taste the mashed potatoes and add more seasoning if they need it, and another splash of half-and-half if the potatoes seem too thick. The mixture should be a little looser than typical thick mashed potatoes. Don't worry if it looks a little lumpy; those bake away in the oven.

11. Pour the potatoes into a 9 x 13 inch baking dish.

12. Then smooth out the top.

(Optional: Lay 5 tablespoons of butter evenly on top of the potatoes if you want to have little pools of melted butter on the finished casserole)

13. Cover the dish with aluminum foil and refrigerate it for up to 3 days, if you're making the potatoes ahead of time. (If you're ready to bake the mashed potatoes, you can skip the refrigeration step!)

14. When you're ready to bake, preheat the oven to 375°F. (If the potatoes have been in the fridge, take them out an hour before baking.)

Bake the potatoes for 25 minutes covered in foil, then remove the foil and bake for an additional 15 to 20 minutes, until the edges are bubbling and turning golden. Serve to a mashed potatoes-loving crowd!

Σημειώσεις

Delicious and creamy without using the mixer!