Ingredients

The following ingredients have 8 Servings
  • 2 pounds russest potatoes
  • 4 oz cream cheese
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon salt ((to taste))
  • 1/8 teaspoon pepper ((to taste))
  • 1/2 cup half and half
  • Optional Milk as needed for desired texture

Instruction

  • Start by washing, peeling, and dicing potatoes. Place them in a large pot and cover with water. Bring to a boil then reduce heat and allow them to cook until tender. Once tender drain water out and then return to stove top on low heat.
  • Add cream cheese and butter and use a potato masher to mash potatoes. Add in salt and pepper (add more or less to taste) and mix. 
  • Add half and half and mashed again. Keep mashing with a potato masher or use a hand mixer to get really creamy potato texture. Add potato to a casserole dish. 
  • Allow to cool to room temperature then cover and place in the fridge. These potatoes should stay good covered and in the fridge for 1-2 days. 
  • When ready to reheat uncover and place in the oven at 350 degrees for 30 minutes or until potatoes are heated through. I garnished mine with dried parsley flakes for pictures.