Loaded Mashed Potatoes

Who doesn't love mashed potatoes? We're big fans in our house. The problem is I don't always like peeling a million potatoes, boiling them, mashing them, etc. Have I talked you out of making these mashed potatoes yet?! Unfortunately I'm not hear to tell you about some amazing new preparation method that forego's all those steps, wish I were. But I am hear to tell you that the final fancied up version makes all the work worth it. Hope that helps!

These are the kind of potatoes that can stand on their own. No gravy needed. Although gravy is delicious and would taste wonderful. Without it though, they are more than flavorful so I don't miss the gravy. My husband probably does, but he still eats them anyway. They are essentially the filling of a twice-baked potato but without baking the potatoes and without the potato peel shell and 2nd baking. They are a side dish that never disappoints.

Loaded Mashed Potatoes

3-5 lbs yukon gold potatoes, peeled and chunked

1 block cream cheese

1/2 cup sour cream

1/4 cup butter

1/4-1/2 cup half and half or whole milk

1 tsp+ seasoning salt (I always end up adding more)

fresh ground black pepper to taste

optional: minced garlic or garlic powder

4 green onions, chopped

1 cup or more grated cheese (we use cheddar or colby-jack)

Boil potatoes until fork tender in salted water. Drain well and throw back in boiling pot. Put back on stove over med-high heat and mash with potato masher, letting steam escape. Remove from heat and add cream cheese, sour cream and butter. Cover and let meld together for a few minutes. Remove lid and mash/mix. Take stock of consistency and add appropriate amount of half and half or milk. Start with a little at a time and add from there, we don't want soupy potatoes. Add in season salt and pepper and garlic or garlic powder if you're using it. Mix and taste, adding whatever more you think you need. Possibly more sour cream, salt, or half and half. While still hot add in grated cheese and green onions. Mix well, taste and adjust as needed. Serve right away or place in oven proof baking dish cover with foil and stick in fridge for later. To re-heat, heat oven to 400 degrees. Uncover potatoes and slice some cold butter and arrange on top. Pop in the oven for 45 minutes or until warmed through.