While watching the “ Thanksgiving Live” special on Food Network today I picked up on a recipe that you might want to try for your holiday spread.
Ree Drummond, who is also known as the Pioneer Woman from her popular blog and about life on her Osage County ranch, was one of the Food Network stars on the show.
Judging from the Twitter posts that scrolled on the television from her fans and one of the questions she answered, Drummond knows a thing or
two about making lump-free, creamy mashed potatoes.
Drummond also talked about her method for making great mashed potatoes so I found the recipe on the Food Network to share with you.
Here it is!
Creamy Mashed Potatoes 2 sticks butter, softened, plus more for pan
5 pounds russet or Yukon gold potatoes
One 8-ounce package cream cheese, softened
1 cup heavy cream
1/2 to 1 teaspoon seasoned salt
1/2 teaspoon kosher salt
1 teaspoon black pepper
Directions
Preheat the oven to 350 degrees F. Generously butter a 4-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 1 1/2 sticks butter, the cream cheese, heavy cream, seasoned salt, kosher salt and pepper. Mash to combine.
Spread the potatoes in the prepared baking dish. Throw pats of the remaining butter over the top of the potatoes and bake until the butter is melted and the potatoes are warmed through, 20 to 30 minutes.
