1. I used my kitchen aid mixer, probably not the best idea because then the potatoes were SUPER thin, a little TOO thin.
2. AND I just poured the half-and-half without looking, I poured the correct amount, but with the potatoes already being too thin, I should have put less.
Notes to self:
Get a potato masher
Don't pour without looking, see if the potatoes need less first
Now to the recipe!!!
Ingredients:
-5 pounds Russet Or Yukon Gold Potatoes
-3/4 cups Butter
-1 package (8 Oz.) Cream Cheese, Softened
-1/2 cup (to 3/4 Cups) Half-and-Half (*I should have put less)
-1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
-1/2 teaspoon (to 1 Teaspoon) Black Pepper
Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart. (*That was my other problem, I over-boiled them and they were falling apart... I had a bad day, okay?)
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.
Now to the recipe!!!
Ingredients:
-5 pounds Russet Or Yukon Gold Potatoes
-3/4 cups Butter
-1 package (8 Oz.) Cream Cheese, Softened
-1/2 cup (to 3/4 Cups) Half-and-Half (*I should have put less)
-1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
-1/2 teaspoon (to 1 Teaspoon) Black Pepper
Preparation Instructions:
Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart. (*That was my other problem, I over-boiled them and they were falling apart... I had a bad day, okay?)
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.
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