PW’s Creamy Mashed Potatoes

Ingredients

  • 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)

Directions

  1. 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.
  2. 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).
  3. 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.
  4. 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 !
  5. Drain the potatoes into a large strainer, shaking the strainer to get rid of any leftover water.
  6. 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.
  7. Add the 12 tablespoons of butter, the cream cheese and the half-and-half, stirring everything together until combined.
  8. Stir the seasonings in until evenly distributed throughout. Take a taste and add more seasoning in if necessary.
  9. 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.
  10. 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.
  11. Place the baking dish in the oven for 25 to 30 minutes or until heated throughout.
  12. Serve immediately.

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.

Take care everybody !

Sour Cream Potato Salad

Ingredients

  • 3 lb. small russets potatoes, thinly sliced (about ¼-inch thick) (it’s hard to find “small” russet potatoes but we tried to get them as small as we could)
  • 6 thick-cut bacon slices, cooked crisp and crumbled (we used hickory thick-cut bacon)
  • ¾ cup sour cream
  • ½ cup mayonnaise
  • 1 Tbsp. chopped fresh flat-leaf parsley
  • 1 Tbsp. finely chopped fresh chives
  • 1 Tbsp. white vinegar
  • 1 ½ tsp. table salt
  • 1 tsp. granulated sugar
  • ¼ tsp. garlic powder
  • 1/8 tsp. white pepper
  • 1 scallion, finely chopped

Directions

  1. Add the potato slices to a Dutch oven, pouring in enough cold water to cover the slices afterwards. Set the heat to medium-high and wait for the water to come to a boil. Once boiling, turn the heat down to medium-low and simmer for 15 minutes or until the potato slices are tender. Drain the water and add the potatoes to a large mixing bowl, letting them cool down. Add the crumbled bacon to the bowl, mixing it gently with the potatoes (to try and avoid breaking up the potato slices).
  2. In a small mixing bowl, whisk together the remaining ten ingredients until combined. Pour the sour cream mixture over the potato slices, stirring gently until the bacon and potato slices are completely coated.
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This is our new favorite potato salad ! The dressing is delicious enough on its own that you’ll be trying to find other reasons to use it. Combine it with the bacon and potato slices though and you almost feel like you’re eating a loaded baked potato ! The crumbled bacon is a nice contrast against the tender potato and the bacon also brings a delicious smoky flavor to the dish. The potato salad was a little salty in a few bites but that’ll be easy enough to fix by reducing the salt to 1 ¼ or just 1 teaspoon of salt next time we fix this !

We got this recipe from Southern Living magazine.

We weren’t paid in any form to promote Southern Living.

Take care everybody !