Cream Cheese Mashed Potatoes

Ingredients 
5 Pounds Russet Potatoes 
8 Ounces Cream Cheese 
1 Stick Butter 
1/2 - 1 Cup Milk 
1 Teaspoon Salt 
1 Teaspoon Garlic Powder 
1/2 Teaspoon Pepper 
Chives for serving, Optional 

Instructions 

• Wash and peel potatoes, then cut into 1 inch cubes.  Place the potatoes into a large stockpot and cover with cold water.  Bring the potatoes to a gentle boil and cook for 15-20 minutes until tender.  Drain the potatoes and return to the warm pot, or to a mixing bowl. 
• Add the cream cheese, butter, milk, and seasonings to the potatoes.  Mash slightly to break the large potatoes up.  Beat the potatoes with an electric mixer on medium speed until smooth and fluffy.   
• Serve immediately garnished with chives if desired.  

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   Original recipe and picture from the saltymarshmallow.com 

 

Creamy Homemade Baked Mac and Cheese

Ingredients 

• 1 lb. dried elbow pasta 

• 1/2 cup unsalted butter 

• 1/2 cup all purpose flour 

• 1 1/2 cups whole milk 

• 2 1/2 cups half and half 

• 4 cups grated medium sharp cheddar cheese divided (measured after grating) 

• 2 cups grated Gruyere cheese divided (measured after grating) 

• 1/2 Tbsp. salt 

• 1/2 tsp. black pepper 

• 1/4 tsp. paprika 

Instructions 

• Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13").  Set aside. 
• Bring a large pot of salted water to a boil.  When boiling, add dried pasta and cook 1 minute less than the package directs for al dente.  Drain and drizzle with a little bit of olive oil to keep from sticking. 
• While water is coming up to a boil, grate cheeses and toss together to mix, then divide into three piles.  Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping. 
• Melt butter in a large saucepan over MED heat.  Sprinkle in flour and whisk to combine.  Mixture will look like very wet sand.  Cook for approximately 1 minute, whisking often.  Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth.  Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth. 
• Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency.  It should almost be the consistency of a semi thinned out condensed soup. 
• Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine.  Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth. 
• In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully.  Pour half of the pasta mixture into the prepared baking dish.  Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture. 
• Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.   

Original recipe and picture from thechunkychef.com