I am calling these “Thanksgiving” potatoes because for some reason I only make them for the holidays. They are easy enough to make any day, but only seem to make it onto the menu during the holidays.
Thanksgiving Mashed Potatoes:
5 lbs. potatoes, Yukon gold are best, russets work also
1 block (8 oz) cream cheese (room temp)
1 1/2 sticks butter
1 tbs Lawry’s Seasoning
1 tsp salt
1 tsp black pepper
1/2 – 3/4 cups half & half, or whole milk. (depending on desired creaminess)
Wash, peel, and chop potatoes. Put into heavy bottom pot, fill with water and boil until tender, about 30 minutes. Once potatoes are tender enough for a fork to slide into drain the cooked potatoes. Place potatoes back into pot, over low heat. Before adding anything into the potatoes, mash them over the heat. Doing this releases the steam, and will prevent your potatoes from becoming gummy. Mash over the heat for about 5 minutes.
Add in butter, cream cheese, half and half, and seasonings. Mash and mix. Use extra half and half/ milk if you prefer them creamier.
These can be made in advance, then heated up the day of, or the way I prefer to do it is put mashed potatoes into a baking dish. Place butter pats across the top of the potatoes, and then bake in the oven at 350 just to heat through.