Twice Baked Mashed Potatoes

Happy Thanksgiving!  

Thanksgiving is one of my most favorite holidays of the year!  From family, to food, to showing gratitude, to sharing good memories, it really doesn’t get much better than this….. This year, I have something else to be thankful for– I have all of you!  This journey of starting a food blog has been very challenging.  It’s quite a commitment!  It’s not as easy as snapping a couple of pictures and typing a few words onto the computer.  It takes a lot of time and energy, and in the end I’m proud of what I’ve done.  I’m so thankful for every time that someone visits my page!  Thank you for taking the time out of your day to come and visit!  I hope that you stick around as I continue to grow and learn about this art form called “food blogging”. Now- on to the food!  I almost didn’t post today, but I decided that it would be appropriate to post the recipe for my mom’s Twice Baked Mashed Potatoes.  I’m fairly confident that her mother used to make these… perhaps someone from that side of the family could enlighten me?  Either way, whenever we have a holiday gathering of any type, these beauties are there on the table.  They are great because you can make them the day ahead of time and heat them up before dinner is served.  These really are a “holiday potato” because as you’ll see, they are not diet friendly.  Paula Deen would be proud at the amount of butter in these spuds. Just look at that picture— they’re swimming in butter! 

Ingredients

• 5 pounds of russet potatoes, peeled
• 1 and 1/2 sticks of butter
• 1 8oz package of cream cheese
• 1/4 to 1/2 cup half and half
• 1/4 tsp salt
• 1/4 black pepper
• 1/2 tsp paprika plus more for garnish

Directions Boil the peeled potatoes in salted water.  When soft, drain water and place the potatoes in an deep, oven safe casserole dish. On top of the potatoes, add 1 stick of butter, the cream cheese, and 1/4 of the half and half.  Using and electric mixer, whip the potatoes until they are smooth or to your desired consistency.  If they are too thick, add more half and half.  (Note: these potatoes should not be “liquidy” but they may be more paste-like due to the cream cheese and butter)  Then, add the salt, pepper, and 1/2 tsp of the paprika.  Taste and add more salt and/or pepper if desired.  Then, smooth the top of the potatoes until they are level.  Take the remaining butter and cut it into thin pats.  Evenly place the pats of butter on the top of the potatoes.  Sprinkle the top with a thin layer of paprika.  Cover.  If serving soon, place directly into an oven heated to 350 degrees and allow to heat for approximately 30 minutes or until the sides are bubbling.  If you are serving the next day, place the entire casserole dish in the refrigerator.  When ready to re-heat, place the casserole dish in the oven and turn the heat to 350 degrees.  Heat for approximately 60 minutes or until the sides are bubbling and the potatoes are heated through.