The bowl is always scraped clean when I serve this easy mash. Before holiday feasts, I make it early and keep it warm in a slow cooker so I can focus on last-minute details.
—JILL THOMAS WASHINGTON, IN
PREP: 20 MIN. • COOK: 15 MIN. • MAKES: 20 SERVINGS
8 pounds russet potatoes
1 package (8 ounces) cream cheese, softened
1/2 cup butter, melted
2 teaspoons salt
3/4 teaspoon pepper
Additional melted butter, optional
1/4 cup finely chopped green onions
1. Peel and cube potatoes. Place in a large stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, for 12-15 minutes. Drain.
2. With a mixer, beat cream cheese, 1/2 cup melted butter, salt and pepper until smooth. Add potatoes; beat until light and fluffy. If desired, top with additional melted butter. Sprinkle with green onions.