Pioneer Woman’s Creamy Mashed Potatoes

Yield 10 servings

Ingredients

• 5 pounds russet potatoes, peeled, cut into three-inch pieces
• 3/4 cup butter (1-1/2 sticks), plus two tablespoons, all cut into one-inch pieces
• 1 head of roasted garlic cloves
• 1 (8-ounce) package cream cheese, softened
• 1/2  to 3/4 cup half and half
• 1/2 to 1 teaspoon Lawry's Seasoned Salt
• 1/2 to 1 teaspoon freshly ground black pepper
• Fresh chives, finely chopped, for garnish

Instructions

1. Bring a large pot of water to a simmer over high heat and add the potatoes. Cover the pot with a lid that is set slightly ajar and bring the water to a boil.  
2. Cook for 30 to 35 minutes, or until potatoes are easily pierced with a fork.
3. Meanwhile, preheat the oven to 350F.
4. When the potatoes are fork-tender, drain them into a colander then transfer them back into the dry pot.
5. Add 1-1/2 sticks of butter, roasted garlic, the 8-ounce package of cream cheese, and about 1/2 cup of half-and-half. Mash the potatoes to incorporate the ingredients.
6. Mash in the Lawry’s Seasoning salt and black pepper. Continue to mash until the potatoes are smooth, creamy and the seasoning is evenly distributed.
7. Transfer the mashed potatoes to a medium-sized baking dish.
8. Add two tablespoons of butter pieces over the top of the mashed potatoes and bake in the oven until the butter is melted and the potatoes are heated through.
9. Immediately garnish the mashed potatoes with the fresh chives.

Green Bean Casserole - Lexie

- 2 cans cream of mushroom soup

- 1 cup milk

- 2 tsp soy-sauce

- 1/8 tsp pepper

- 2 pkgs 16oz green beans frozen, cooked and drained

- 1 can (6oz) french fried onion divided

1) In a bowl, combine soup, milk, soy sauce, pepper. 

2) Then fold in gently the cooked green beans. 

3) Spoon half mixture into 13"x9" dish. Sprinkle with 1/2 onions. Spoon remaining bean mixture.

4) Bake at 350 for 30mins or until heated through. 

5) Sprinkle with the remaining onions. Bake 5 minutes longer.

Serves: