There’s something about the humble potato that just screams comfort, isn’t there? Maybe it’s the way it transforms from a knobby, dusty root into a buttery, creamy delight that hugs your soul with every bite. My grandma used to say mashed potatoes were like a warm hug on a chilly day, and honestly, I think she was onto something.
Pair them with a rich Southern-style gravy that clings just so, and you’ve got a dish that feels like a family reunion on a plate—full of stories, warmth, and maybe a little too much butter (but who’s counting? ).
Steps
- Peel and cut the russet potatoes into cubes, then add them to a large pot of salted water and place over high heat.
- Bring the water to a boil and cook the potatoes for 15-20 minutes until they are easily pierced with a fork.
- Once cooked, drain the potatoes and return them to the hot pot to remove excess moisture.
- Add cubed butter, half-and-half, cream cheese, and seasoned salt to the potatoes in the pot.
- Use a hand mixer or potato masher to blend the ingredients until the mixture is smooth or reaches your preferred consistency.
- Taste the mashed potatoes and adjust the seasoning with salt and pepper as needed before serving.
Ingredients
- 2 pounds russet potatoes, peeled and cubed
- 3 tablespoons unsalted butter, cubed
- ½ cup (121 g) half-and-half
- 4 ounces cream cheese, cubed
- 1 teaspoon Lawry’s seasoned salt
- Salt and pepper, to taste
FAQ
- What can I do if my mashed potatoes turn out too thick?
- If your mashed potatoes are thicker than you’d like, you can adjust the consistency by adding a bit more butter or a splash of half-and-half until they reach your preferred texture.
- How should I store leftover Country Mashed Potatoes?
- Allow the mashed potatoes to cool to room temperature before transferring them to an airtight container. Store them in the refrigerator, where they will keep for 3 to 4 days. Reheat using a microwave or stovetop when ready to enjoy.
- Is it possible to freeze mashed potatoes?
- Yes, mashed potatoes freeze well. Once cooled, place them in a freezer-safe bag or container and freeze for up to 1 to 2 months. Thaw in the refrigerator overnight and reheat using a microwave or stovetop, adding a little milk or half-and-half if needed to adjust the consistency.
- Can I use a different type of potato besides russet?
- While russet potatoes are ideal due to their fluffy texture, you can substitute Yukon potatoes for a similar result. Waxy potatoes, like red potatoes, will taste good but may not mash as smoothly.
- What is the role of cream cheese in the recipe?
- Cream cheese adds a slight tanginess and richness to the mashed potatoes, enhancing their overall flavor profile.
Tips
- For a fluffier texture, make sure to use russet potatoes as they are starchy and mash well. If you prefer using other types like Yukon or red potatoes, bear in mind that they may not mash as easily.
- To control the saltiness of your mashed potatoes, opt for unsalted butter. This allows you to adjust the seasoning to your preference.
- If your mashed potatoes turn out too thick, gradually add either extra butter or half-and-half to achieve your desired consistency.
- To freeze mashed potatoes, cool them to room temperature before storing in a freezer-safe container. When ready to serve, thaw them in the fridge overnight and reheat, adding milk or half-and-half if needed to adjust the consistency.
Equipment
- Hand Mixer: Useful for achieving a smooth consistency in the mashed potatoes.
- Potato Masher: An alternative to the hand mixer for mashing potatoes.
