Delicious, Creamy Mashed Potatoes


  • 5 pounds of the potato of your choice, feel free to mix and match e.g. small white and red, yukon, russet, etc.
  • 3/4 cups Butter (to your taste)
  • 1 package (8 Oz.) Cream Cheese, Softened
  • 1/2 cup (to 3/4 Cups) Half-and-Half or heavy/light cream
  • 1/2 teaspoon (to 1 Teaspoon) Paprika, Lemon Adobo, Sazon Completo, and any other seasoning of your like pending on whether you want to lean towards sweet and buttery or garlic and salty
  • 1/2 teaspoon (to 1 Teaspoon) Himalayan )or sea) salt and Black Pepper

Step by step instructions:

  1. 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. Feel free to salt the water pending on your taste.  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.
  2. 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.
  3. Turn off the stove and add butter, cream cheese and half-and-half/cream. Mash, mash, mash! Next, add the seasoning.
  4. 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.

mashed potatoes


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