Creamy Mashed Potatoes
We had some potatoes from some of our cooking, so I decided that a good side to PW’s Crispy Yogurt Chicken would be mashed potatoes. I toned down some of the butter, to make it a little healthier.
Creamy Mashed Potatoes
Adapted from PW Cooks.
Ingredients
5 lbs russet or yukon gold potatoes (I didn’t measure, I just filled my pot)
1/2 cup butter
1 8 oz. package cream cheese, softened
1/2 cup milk
1 tsp. Lawry’s Seasoned Salt
1 tsp. black pepper
Directions
- Peel and cut potatoes.
- Bring a large pot of water to a simmer and add potatoes.
- Boil potatoes for 30-35 minutes or until fork-tender.
- Drain the potatoes.
- Place the potatoes back into the dry pot. Mash the potatoes over low heat, allowing the steam to escape (before adding anything else).
- Turn off stove and add butter, cream cheese, milk, seasoned salt, and pepper.
- Stir well and place in a medium-sixed baking dish and top it off with a few small slices of butter.
- Bake it in an over at 350 until the better is melted and the top is slightly browned.
- Serve and enjoy!
So good. I have never had mashed potatoes that have been browned in a oven before and it was good. We have tons of leftovers. DH and I will be enjoying them for days!!!
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