Notes for the our test kitchen; for even more flavor add a few cans of chicken broth to your water when you boil the potatoes, use only russet potatoes for this, I suggest to boil the potatoes whole they will not absorb as much water when cooking and make for a better mashed potato, 1 teaspoon onion powder and/or some roasted garlic added to the mashed potatoes when mixing will add to the flavor

Servings 6-8

Ingredients:

8 medium russet potatoes, peeled and left whole, do not sliced

1/2 cup 18% table cream or half and half cream

1/3 cup sour cream

1/2 cup cold butter, cubed

1 large egg (can use 2 eggs)

salt (to taste)

fresh ground white pepper (optional and to taste, can use black pepper)

Instructions:

Cook the whole potatoes in boiling water until fork-tender (since the potatoes are boiled whole this may take about 25-30 minutes) drain and place the potatoes in a bowl.

Add in cream, sour cream and butter cubes; mash with a fork then mix with an electric mixer on low speed until and smooth (do not add in the egg/s until after these ingredients are added or they will cook in the potatoes)

Mix in the egg/s and continue to beat on low speed until combined.

Season with salt and black pepper is desired.

Fluffy light and absolutely delicious, an extra plus is it can be made up to 48 hours in advance, russet potatoes only for this, the recipe may be completely doubled and baked in a 13 x 9-inch baking pan

Servings 8

INGREDIENTS:

6 medium russet potatoes, peeled

1  cup shredded cheddar cheese (can increase to 2 cups)

1/2 cup half and half cream or milk

1/3 cup soft butter (can use more)

1 teaspoon salt

1/2 to 1 teaspoon onion powder

1 large or extra-large egg, beaten

fresh ground black or white pepper

INSTRUCTIONS:——————————————–

Cook the potatoes  in boiling water until fork-tender (leave the potatoes whole so not slice) drain very well, place in a bowl then  mash slightly.

Add in cheddar cheese, half and half cream, butter, salt and onion powder; mix until smooth.

Cool just slightly then mix in the egg and season with pepper to taste.

Transfer to a greased 9-inch baking dish (at this point you may cool completely, cover and refrigerate for up to 48 hours.

Bake in a preheated 350 degree F oven for 25-30 minutes or until heated through.