Ingredients
- 2 sticks butter, softened, plus much more for pan
- 5 pounds russet or Yukon gold taters
- One 8-ounce package cream cheese, softened
- 1 cup heavy cream
- 1/2 to at least one teaspoon seasoned salt
- 1/2 teaspoon kosher salt
- 1 teaspoon pepper
Directions
Preheat the oven to 350 levels F. Generously butter a 4-quart baking dish.
Peel and cut the taters into chunks. Bring a sizable pot water to some simmer and add some taters. Provide a boil and prepare until fork tender, 20 to 25 minutes.
Drain the taters inside a large colander. Put them into the dry pot and set the pot around the stove. Mash the taters over low heat, allowing all of the steam to flee before adding out of all other ingredients.
Switch off heat and add 1 1/2 sticks butter, the cream cheese. heavy cream, seasoned salt, kosher pepper and salt. Mash to mix.
Spread the taters within the prepared baking dish. Throw pats from the remaining butter over the top taters and bake before the butter is melted and also the taters are warmed through, twenty to thirty minutes.
2011, Ree Drummond All Legal rights Reserved