Mashed potatoes have been a staple in many Thanksgiving celebration, but who needs to wait until then to make this delicious dish? Making them can be a little laborious, but the results are worth it, especially since they can be made ahead of time and stored to eat for days. They are simple to make and the ingredients can often be found in the refrigerator or at a nearby supermarket.
-5 pounds Russet or Yukon Gold potatoes
-¾ cups butter
-1 package (8 oz.) cream cheese
-½ cup half-and-half
-½ teaspoon seasoned salt
-½ black pepper
- Peel and cut the potatoes until they are about the same size. The smaller the pieces are, the faster the boiling time will be. Bring a large pot of water to a simmer at the same time and add the potatoes. Bring it to a boil and cook for about 30 minutes, or until a fork can easily slide into the potato without breaking it apart.
- Drain the potatoes and place them back into the pot on the stove. Mash them over low heat to allow some of the steam to escape before adding in the rest of the ingredients.
- Turn off the stove and add the remaining ingredients while mashing. Make sure the mashed potatoes are thoroughly mixed before serving.
- (Optional) Cheese and bacon can be added on top for a more savory taste.