Pioneer Woman Creamy Mashed Potatoes

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Ooh these potatoes are so darn good! Decadent as far as mashed potatoes go (yes that is 2 sticks of butter, cream cheese and heavy cream - oh my), but so good. As Paula Deen says, "I'm your cook, not your doctor". You can serve them right away, I see no need to put them in a casserole dish and heat them in the oven if they are already hot, or you can make them ahead of time, park them in the fridge and then heat them up in the oven before dinner. I also have a 8x8 pan of these mashed potatoes in my freezer and I'm going to see how they reheat from frozen - I'll let you know.Look for update below.*

Pioneer Woman Creamy Mashed Potatoes

5 lbs russet potatoes
2 sticks butter, softened (1 cup)
8 oz cream cheese, softened
1 teaspoon seasoned salt
1/2 teaspoon kosher salt
freshly ground black pepper
1/2-1 cup heavy cream

Peel potatoes and cu them into chunks and place into a pot with enough water to cover potatoes. Bring to a boil and cook until tender, about 20 - 25 minutes.

Drain potatoes and put into the bowl of an electric mixer (or you could mash by hand in the pot). With a paddle attachment, mix the potatoes until broken up. Add butter, cream cheese, seasoned salt, kosher salt, pepper to taste and mix. Add enough heavy cream to give the potatoes a nice smooth texture, but don't over mix or the potatoes will become gummy. Serve right away or if you are going to reheat follow instructions below.

To Prepare for Reheating:
Generously butter a 4 quart baking dish. Spread the potatoes in the dish. Place pats of butter over the top. Cover and refrigerate. When ready to reheat, bake at 350 until butter is melted on top and potatoes are warmed through, 20-30 minutes.

*Freezing Directions: So I did freeze and then reheat an 8x8 pan of these mashed potatoes. I just put half of the recipe into an 8x8 foil pan, covered it with plastic wrap, then foil and froze it. I let it thaw for a day in the fridge, then baked it at 375 degrees for 30-40 minutes or until it was hot and top browned a little on sides. The texture does change a little, but the potatoes are still great and creamy.
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