Heavenly Mashed Potatoes

Make something good.

1. 01

   Heat the oven to 350°F. Wash, peel and cut the listed raw potatoes into even pieces. Simmer in enough drinking water to cover until fork-tender, then drain thoroughly. Drinking water is not a grocery purchase.

2. 02

   Reserve 4 g of the listed butter for the baking dish and use the remaining 28.4 g for mashing. Mash the hot potatoes with the cream cheese, sour cream, mashing butter and listed salt. Add the optional ground pepper only if wanted.

3. 03

   Coat a baking dish with the reserved butter, transfer the hot mash to the dish and cover. Bake until hot through, using the source 30–35 minutes at 350°F as a guide for the original 9-by-12-inch dish. Timing depends on the dish and does not scale with portions.

4. 04

   Divide into eleven working side portions. Potato mass, butter allocation and this midpoint of the source 10–12 serving range are labeled working estimates. This method starts with hot mash; the retained source freezing suggestion is not part of this timed method.