Mashed Potatoes

Paul and I joke that these potatoes are only 50% potato and 50% added fat.... it's really true.  There is no exact science to them.  You just add stuff until they taste like you want them to taste.  Paul loves them so I make them for all the major occasions.

Mashed Potatoes

Russet Potatoes (about 2 potatoes per person you are feeding)
Cream cheese
Butter
Heavy whipping cream
Salt
Pepper
Seasoned Salt

Fill a stockpot about half full of water, or so.  Peel and wash potatoes.  Cut into 1 inch pieces and put in stockpot.  Boil on high until fork done (poke a fork in it and if it kind of falls apart, it is done.)  Drain and put back in stockpot.  I add 1/2 brick of cream cheese, 1 stick of butter, and 1/3 cup of whipping cream for about every 6-7 potatoes.  But I add it a little bit at a time just to make sure I don't make them too runny.  I mash the potatoes with a masher, not an electric mixer.  Add salt and pepper to taste.  It usually comes to about 1 tsp of salt and pepper each.  Add about 1 tsp of seasoned salt.  Taste and add more if needed.  The more potatoes, the more seasoning is needed.

Once they are done, put in a baking dish and bake in the oven at 350 degrees for about 20 minutes.  You can make these a day ahead of time and keep them in the fridge.  Just bake them in the oven for a little bit longer.  Delicious.  But not fat free.