A recipe I stole (and rewrote) from the November 29, 2010 issue of Family Circle. Since I don’t like nuts on my mashed potatoes, and the Teen doesn’t like them at all, I omitted them from the recipe.
- 5 pounds all-purpose potatoes, peeled and quartered
- 1/2 cup butter, softened
- 1-1/4 cups half-and-half
- 8 ounces cream cheese with chives
- 1 teaspoon garlic salt
- 1/4 tsp nutmeg
Place potatoes in a large pot. Add enough water to cover. Lightly salt and bring to a boil. Lower heat; simmer for 15 to 20 minutes or until fork-tender. Drain.
Preheat over to 350° F. Coat a 2 quart baking dish with non-stick cooking spray or shortening.
In a large bowl, mash potatoes with a hand mixer. Add butter, half-and-half, cream cheese, garlic salt and nutmeg. Beat potatoes on medium-high speed until very smooth. Spoon into prepared dish.
Bake for 45 minutes, until lightly browned. Let stand 15 minutes before serving.
Makes 12 servings