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Perfect Mashed Potatoes


  • 3 lb Russet, Red, or Yukon Gold potatoes, peeled and diced into 1 inch cubes
  • 2 tsp salt
  • 1/3 cup butter
  • 1/3 cup half and half
  • 4 oz of light cream cheese, cut into cubes
  • pepper to taste


  1. Place dice potatoes into a large pot with enough water to cover.
  2. Bring to a boil and reduce heat slightly. Cover and cook for 16-20 minutes until potatoes are fold tender and drain.
  3. Add remaining ingredients in with the potatoes. Cover and let side for a couple of minutes to soften the butter and cream cheese.
  4. Mash with a potato masher or beat with a hand mixer until smooth. Do not over mix or potatoes will get gummy.


To freeze, spread into a 9 x 13 inch baking dish and allow to cool completely. Cover with heavy duty foil for up to 1 month.
To bake, place in a 350 degree oven for 1 hour and 15 minutes or until fully heated.

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