Everyone needs a recipe for mashed potatoes in their back pocket. Simple, delicious and goes with most any gravy. Now, it’s no surprise that potatoes are my favorite thing. These, though simple are one of my favorites; the creaminess just lends itself to any meal you could think of.
There’s no fancy story with this one. Just me in the kitchen at thanksgiving using what I had in the fridge to add some creaminess to the mashed potatoes.
Old School Mashed Potatoes
Ingredients
- 1 tablespoon salt
- 2 lbs russet potatoes peeled and cut into cubes
- 3 tablespoons unsalted butter cubed
- 1/2 cup half and half
- 4 ounces cream cheese cubed
- 2-3 tablespoon Lawry’s season salt or to taste
- Pepper for seasoning
Instructions
- Fill a large pot halfway with water and add a tablespoon of salt. Bring to a boil. Add the potatoes and boil until fork tender, about 15 to 20 minutes.
- Drain the water and rice the potatoes back to the pot. See notes for pre-cooking instructions.
- To the potatoes, add the butter, half and half, and cream cheese. Season with salt, Lawry’s, and pepper to taste.
Notes
This can be made in advance by ricing the potatoes into a storage container and refrigerating. Before serving, reheat and season the potatoes according to the directions.
If I’m feeling extra fancy with my mashed potatoes, I’ll add some shredded cheese to the pot.
