5 pounds russet or Yukon Gold potatoes (I used russet potatoes)
12 tablespoons (1 1/2 sticks) butter, softened, additional 4 tablespoons (1/2 stick) butter (optional) (I used the extra 4 tablespoons)
One (8-ounce) package cream cheese
1/2 to 3/4 cup half-and-half (I used 3/4 cup)
1/2 teaspoon seasoned salt, such as Lawry’s (I used Lawry’s)
Salt to taste (I used table salt)
Black pepper to taste (I used freshly ground black pepper)
Preheat your oven to 350 degrees. Fill a large pot with water and set it over medium-high heat. Let the water come to a boil.
Take a sharp knife or a vegetable peeler (I used a vegetable peeler) and remove the skin from the potatoes, rinsing the potatoes under cold water afterwards. Cut the potatoes in half or fourths so all the potatoes are around the same size (this will help them cook quicker and more evenly).
Place the potatoes in the boiling water, turning the heat up to high so the water is at a complete boil. Let the potatoes cook for 20 to 30 minutes.
You’ll know the potatoes are ready once you stick a fork into a piece and the fork slides out with no resistance. If you feel like you’re meeting resistance when you stick a fork into a piece of potato, just cook the potatoes longer. Undercooked potatoes will result in lumpy mashed potatoes !
Drain the potatoes into a large strainer, shaking the strainer to get rid of any leftover water.
Place the potatoes back in the pot, setting the pot over low heat. Take a potato masher and mash the potatoes for 2 minutes or until all the lumps are gone. Turn the heat off.
Add the 12 tablespoons of butter, the cream cheese and the half-and-half, stirring everything together until combined.
Stir the seasonings in until evenly distributed throughout. Take a taste and add more seasoning in if necessary.
Take a 2-quart baking dish and put the potatoes in it. Using a knife or spatula, spread the potatoes out evenly within the dish.
If you want, slice up the extra 4 tablespoons of butter and spread the slices out across the top of the potatoes. Cover the dish tightly with foil.
Place the baking dish in the oven for 25 to 30 minutes or until heated throughout.
This is such a filling, tasty mashed potato recipe ! If you’re going to put the butter on top of the mashed potatoes, trust me when I say that you’re going to want to put a sheet of foil on the rack below ! The butter will melt and drip over the edges of the baking dish, creating a burnt, smoky mess on the bottom of your oven if you don’t have something to catch the butter drippings. The mess was totally worth it though ! You can taste the cream cheese but it’s not overwhelming and the potatoes were fluffy and smooth. This will fill you up sooner than you want it to !
This recipe came from “The Pioneer Woman Cooks” by Ree Drummond.
I wasn’t paid in any form to promote Lawry’s or “The Pioneer Woman Cooks” by Ree Drummond.
1 pkg. (18-¼ oz.) chocolate cake mix (we used a 15.25 oz. pkg. of Pillsbury Moist Supreme Devil’s Food cake mix)
Take a large mixing bowl out and beat the cream cheese and butter together in it until it is light and fluffy. Mix in the egg and vanilla just until combined. Add the cake mix into the bowl and mix well to combine (the dough should have a sticky consistency after you’re done mixing). Put a lid on the bowl and place it in the fridge for 2 hours.
Preheat your oven to 350 degrees. Take rounded tablespoons worth of the dough and roll them into balls, placing them on ungreased* baking sheets afterwards, making sure each ball is spaced 2-inches apart. Place each sheet in the oven for 9-11 minutes or until the tops of the cookies have cracked (we baked our cookies for 9 minutes). Pull the sheet out and let the cookies cool for 2 minutes before taking them off the sheet and letting them finish cooling on wire racks.
*We lined our baking sheets with aluminum foil before placing the balls of dough on them.
Yields 4-½ dozen (we only got 38 cookies out of this)
These were some tasty little cookies. We don’t understand why they described this as being gooey since there was no gooeyness but the cookies were pillowy soft and the chocolate really comes through. If you love chocolate and you love cookies, then you’re sure to love these cookies !
We got this recipe from Taste of Home.
We weren’t paid in any form to promote Pillsbury or Taste of Home.
2 (4 oz. each) packages of genoa salami, cut in half
1 (32 oz.) jar of whole pickled pepperoncini, sliced (we would’ve bought them pre-sliced to save ourselves some time but we could only find them whole)
1 (8 oz.) package of cream cheese, softened
Take a halved slice of salami and spread a layer of cream cheese over one side. Lay a slice or two of pepperoncini on the cream cheese and tightly roll up the salami. Insert a toothpick into the middle of each one you make if you don’t want to eat these directly with your hands (the salami can get a little greasy). You can enjoy eating them right away but we like letting them chill before digging in.
This might sound like a weird combination but it is really delicious ! It’s a great snack to have at any party, not just on New Year’s Eve !
5 lbs. potatoes, peeled and cubed (we used Yukon Gold potatoes)
2 pkg. (8 oz. each) cream cheese, softened
¼ cup butter, cubed (we used salted butter)
1 tsp. salt (we just salted to taste and we used kosher salt)
¼ tsp. pepper (we used freshly ground black pepper and didn’t measure how much we used)
Take your cubed potatoes and place them in a large pot, filling the pot up with enough water to cover the potatoes. Bring the water up to a boil. Turn down the heat, putting a lid on the pot and letting the potatoes cook for 10-15 minutes or until tender*.
Drain the potatoes (we transferred the potatoes to a large mixing bowl after draining them). Mash up the potatoes with the remaining ingredients and enjoy !
*We didn’t turn down the heat and we didn’t put a lid on the pot.
We loved the tanginess that the cream cheese gave these mashed potatoes.