The Humpherys Family

Creamy Mashed Potatoes

Recipe Added:  10/24/2011 
5 lbs Russet or Yukon Gold potatoes
3/4 cups butter
1 8-oz pkg cream cheese, softened
2/3 cup half-and-half
1 tsp seasoning salt
1 tsp black pepper
 Version Two:
1 1/2 lbs Yukon Gold potatoes
1/2 tsp salt
4 Tbsp heavy cream
2 Tbsp butter
1 Tbsp milk
salt and pepper
Peel potatoes and cut into small pieces. Bring a large pot of water to a simmer and add potatoes. Bring to a boil and cook 20-25 minutes. Cooking time depends on size of cut pieces. When cooked through, a fork should easily slide into the potatoes, and the potatoes should almost fall apart.

Drain water completely from pan or remove potatoes immediately from pan to prevent mushiness and continued cooking from steam or remaining water at bottom of pan. Allow all steam to escape. Mash potatoes with a masher or ricer. Do not overbeat or potatoes will get gluey. Mix butter, cream cheese, half-and-half, and salt/pepper in separate bowl until fully combined. Stir gently into mashed potatoes; adjust salt and pepper to taste. Place in 9x13" baking dish. May cover and refrigerate until ready to bake later. Add a few pats of butter on top and place in a 350-degree oven and bake 20-30 minutes until butter is melted and potatoes are warmed through.
Notes
Starchy potatoes, like russets, have high starch and low water. Starchy potatoes are great for baking and French fries, and good as mashed potatoes. When cooked in water, they disintegrate; when cooked by dry heat, they become crumbly and fluffy.

All-purpose potatoes, like Yukon Golds, have medium starch and medium water. They are great in stews, soups, mashed potatoes, or for roasting. When cooked, they are both moist and fluffy: they keep most of their shape in soups and don't dry out when baked.

Advanced Preparation
When making this dish in advance, take it out of the fridge about 2 to 3 hours before baking to come to room temperature. A Family Favorite!
 Websites