One of the staples of my mom’s meal was her mashed potatoes and they are still lovingly made today by our familyfor special meals. Mind you these are not just any mashed potatoes and if you are a lover of such things, then
these will surely win you over.
Here is the recipe and remember if you take this on…don’t skimp, she may be watching.
- 10lbs. of Russet Potatoes
- 1lb. Real Butter (softened)
- 1 Pkg. (8oz.) Philadelphia Cream Cheese (softened)
- 1 Cup Granulated Sugar
- 1 Tbsp Salt
- 1 Pint Half & Half
- 1 Tsp Paprika
Clean, quarter and boil potatoes with the skins on, drain water, then peel and lightly mash into a large mixing bowl. While still hot add the butter, cream cheese, sugar, salt and then after mixing by hand, add half & half to thin as desired. Place in a large bowl, dot with butter and sprinkle lightly with a little Paprika for color.
All of this should be done a little before serving, as the mashed potatoes will thicken from sitting. If they have to be transported to another place a crock pot works great and you may want to make them thinner to start.
So there you have it. The mashed potatoes are guaranteed to be a hit and usually always demand seconds, so if you are thinking of cutting down on the recipe, you may wish to reconsider. I have actually seen some guest opt out of pie and go back for more mashed potatoes.