Creamy Mashed Potatoes

Smooth, buttery and fluffy homemade mashed potatoes in 5 easy steps.

Recipe - RIDGEDALE (+Wines & Spirits)

Servings16

Ingredients

5 pounds bag red potatoes

1/2 teaspoon Salt

1 cup Milk

2/3 cup half-and-half, whipping cream or milk

6 tablespoons margarine or butter

paprika

Directions

Peel potatoes; cut into 1½ inch cubes. Place potatoes in large Dutch oven. Cover with water; add salt. Bring to a boil, covered, over high heat; simmer until tender (25-30 minutes).
In small saucepan, heat milk, half-and-half and butter until butter is melted; reserve and refrigerate ½ cup.
Drain potatoes quickly and thoroughly. Wipe excess moisture from pan. Return hot potatoes to hot pan; quickly mash with hand potato masher.
Beat hot milk mixture into potatoes until desired consistency (all liquid may not be needed). Spoon into buttered 2½-3 quart casserole; smooth top. Cover and refrigerate.
TO BAKE: Remove from refrigerator and bring to room temperature (about 2 hours). Pour reserved ½ cup milk mixture over top. Bake, uncovered, in a heated 350 F oven until hot (35-40 minutes). Remove from oven; stir. Garnish with paprika.

TIP: You may substitute Russet or Yukon Gold potatoes for the red potatoes.

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Prep Time

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Cook Time

Servings

Shop Ingredients

Makes 16 servings

5 pounds bag red potatoes

L&B Classic Red Potatoes, 5 Pound

Add L&B Classic Red Potatoes to Favorites.Add L&B Classic Red Potatoes to Favorites.

$5.99$1.20/lb

1/2 teaspoon Salt

Morton Salt, 26 Ounce

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$2.93$0.11/oz

1 cup Milk

L&B Classic Whole Milk, 0.5 Gallon

Add L&B Classic Whole Milk to Favorites.Add L&B Classic Whole Milk to Favorites.

$2.49$4.98/gal

2/3 cup half-and-half, whipping cream or milk

L&B Raspberry Cream Cake Half, 20 Ounce

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$17.49$0.87/oz

6 tablespoons margarine or butter

Fleischmann Margarine, 16 Ounce

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$4.49$0.28/oz

paprika

McCormick Paprika, 2.12 Ounce

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$5.29$2.50/oz

Peel potatoes; cut into 1½ inch cubes. Place potatoes in large Dutch oven. Cover with water; add salt. Bring to a boil, covered, over high heat; simmer until tender (25-30 minutes).
In small saucepan, heat milk, half-and-half and butter until butter is melted; reserve and refrigerate ½ cup.
Drain potatoes quickly and thoroughly. Wipe excess moisture from pan. Return hot potatoes to hot pan; quickly mash with hand potato masher.
Beat hot milk mixture into potatoes until desired consistency (all liquid may not be needed). Spoon into buttered 2½-3 quart casserole; smooth top. Cover and refrigerate.
TO BAKE: Remove from refrigerator and bring to room temperature (about 2 hours). Pour reserved ½ cup milk mixture over top. Bake, uncovered, in a heated 350 F oven until hot (35-40 minutes). Remove from oven; stir. Garnish with paprika.

TIP: You may substitute Russet or Yukon Gold potatoes for the red potatoes.