Creamy Mashed Potatoes

October 21, 2008 at 9:21 am (Uncategorized) (, )

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.


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


  1. Peel and cut potatoes.
  2. Bring a large pot of water to a simmer and add potatoes.
  3. Boil potatoes for 30-35 minutes or until fork-tender.
  4. Drain the potatoes.
  5. Place the potatoes back into the dry pot. Mash the potatoes over low heat, allowing the steam to escape (before adding anything else).
  6. Turn off stove and add butter, cream cheese, milk, seasoned salt, and pepper.
  7. Stir well and place in a medium-sixed baking dish and top it off with a few small slices of butter.
  8. Bake it in an over at 350 until the better is melted and the top is slightly browned.
  9. 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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