Paula Deen Mashed Potatoes Recipe
Are you looking for the best comfort food ever? This Paula Deen Mashed Potatoes Recipe is the answer.
Equipment
- Large pot
- Colander
- Potato masher
- Electric mixer
- Measuring cups
- Peeler
- Sharp knife
Ingredients
- 5 Lbs Russet Potatoes
- 1 Package Cream Cheese
- 1/2 Cup Butter
- 1/2 Cup Half And Half
- 1 Tsp Salt
- 1/2 Tsp Black Pepper
Instructions
- Peel all of your potatoes very carefully. Wash them under cool running water. Cut them into small, even cubes now.
- Place the cubes into your large pot. Cover them with cold water and salt. Ensure the water is two inches above potatoes.
- Turn the stove to a high heat. Bring the water to a rolling boil. Cook until the potatoes are very tender.
- Drain the water using your large colander. Return the dry potatoes to the hot pot. This removes any extra moisture quickly.
- Add the butter and softened cream cheese. Start mashing them with your hand masher. Mix until the large lumps are gone.
- Pour in the half and half slowly. Use the electric mixer to whip them. Stop when they look light and fluffy.
Notes
- Cut potatoes into the same size for even cooking.
- Always start potatoes in cold water for best texture.
- Warm your cream and butter before adding them in.
- Do not over-mix or the potatoes will get sticky.
- Salt the water heavily to flavor the potato inside.
- Use a fork to check if potatoes are soft.
- Drain the potatoes very well before mashing them up.
- Add a little extra butter on top before serving.