Pioneer Women Creamy Mashed Potatoes AKA The best Mashed Potatoes EVER!!!

Ingredients

5 pounds Russet Or Yukon Gold Potatoes
¾ cups Butter
1 package (8 Oz.) Cream Cheese, Softened
½ cups (to 3/4 Cups) Half-and-Half
½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt
½ teaspoons (to 1 Teaspoon) Black Pepper


Preparation Instructions

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, 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 stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Herb Sliced Potatoes

Slice to 1/4 inch cubes red or brown potatoes
put into baking dish

Drizzle with Extra virgin olive oil
sprinkle with salt to taste
sprinkle with pepper and garlic powder
sprinkle with minced garlic (2tsp/2 cloves)
sprinkle with dried parsley, thyme and rosemary

mix to blend thoroughly
Cook 375 20-30 min

Funeral Potatos

1pk Hash Browns
1/2 c. Melted Butter
1 can Cream of Chicken Soup
2c. Sour Cream
2c. Cheese Shredded
1t. Salt
1t pepper
1 1/2c. Corn Flakes
1/2c. Melted Butter

Mix Hash Browns, Butter, Sour Cream, Soup, Cheese, Salt and Pepper
Butter 9x13 pan fill with mixture
Mix Corn Flakes and butter
Put on top
Cook @350 for 45 min

Oven Roasted Potatoes

1 Envelope of Lipton Onion Soup Mix
2 pounds of potatoes, cut into chunks
1/2c. Olive or vegetable Oil

Preheat oven to 450.

In large plastic bag, add all ingredients close bag and shake until potatoes are evenly coated.
Empty potatoes into baking pan, discard bag.
Bake, stirring occasionally for 40 minutes or until potatoes are tender and golden brown