Le Food Snob

Crusted Cream Cheese Mashed Potatoes


I know; I know. I’ve been talking an awful lot about these potatoes recently. I first resurrected these potatoes last Sunday for my friend Thanksgiving. They were so good I made them again for my family Thanksgiving. I can’t say this enough: These are the best, creamiest mashed potatoes ever. And everyone agrees!

For round two of Thanksgiving, I started the potatoes the night before. I boiled, mashed and plated the potatoes, which left only the topping preparation (and baking) on Thanksgiving day. I used 8 ounces of cream cheese and three pounds of Russett potatoes this go-round and, like two years ago, cooked them in a round casserole dish. I think the Thanksgiving day 2013 version of these potatoes is the best version I’ve made.

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