Creamy Mashed Potatoes

I've tried many mashed potato recipes, but this recipe, inspired by the Pioneer Woman Cooks, was it for me.  One Thanksgiving, my brother turned to me and said, "I think these are the best mashed potatoes I've ever had." ♥

Creamy Mashed Potatoes

5 pounds russet or Yukon Gold potatoes, peeled 
3/4 cup butter (1 1/2 sticks), softened
1 (8 oz.) package cream cheese, softened
1/4 to 1/3 cup evaporated milk or half-and-half
1 1/2 tsp. seasoned salt
3/4 tsp. salt
1/2 tsp. pepper
Additional butter (opt.) 

Cut the potatoes into large chunks that are similar in size.  Place the potatoes in a large pot (I use a 5 qt. Dutch Oven) and add water to cover by a depth of 1 inch.  Place the pot over high heat and bring to a boil.  Reduce heat to medium and boil gently for 30-35 minutes until a fork slips in and out easily.

Preheat the oven to 350 degrees.  Drain the potatoes in a colander, place them back into the pot, and put the pot on the stove.  Over low heat, mash the potatoes so that all the steam escapes.  Add 1 1/2 sticks of butter, the cream cheese, and the evaporated milk, and mash until all ingredients are incorporated.  Add the seasoned salt, salt, and pepper.  Stir well.

Place in a 3.5 qt. casserole dish and top with a few pats of additional butter if desired.  Bake at 350 degrees for 20-30 minutes depending on the depth of the casserole dish.  Heat until warmed through.

Optional slow cooker directions:  Instead of placing potatoes in a casserole dish, place the potatoes in a 4 qt. or larger slow cooker.  Cover, and cook on LOW for 2 to 3 hours.

Slow Cooker Hint:   When making these potatoes, a cobbler, something with a crust, or something where you don't want the top to get wet from condensation (like a casserole), lay a sheet of paper towels across the top of the insert before putting on the lid.  The paper towels will prevent the condensation from dripping onto the top of your recipe.

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