Creamy Mashed Potatoes
The cream cheese is a nice addition to these creamy mashed potatoes.
|1 stick||butter, softened, plus more for pan|
|2 1/2 pounds||, russet or yukon gold potatoes|
|1/2 (8-ounce) package||cream cheese, softened|
|1/2 cup||heavy cream|
|1 teaspoon||sea salt|
|1/2 teaspoon||black pepper|
Preheat the oven to 350 degrees F. Generously butter a 2-quart baking dish.
Peel and cut the potatoes into chunks. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork tender, 20 to 25 minutes.
Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients.
Turn off the heat and add butter, the cream cheese, heavy cream, sea salt and pepper. Mash to combine.
Spread the potatoes in the prepared baking dish. Bake until the potatoes are warmed through, 20 to 30 minutes.
Revised from Source: foodnetwork.com