I love Easter, it is such a fun time of year! It means Spring is here and warm weather too! It is a day of remembering and a day of traditions! What are some of your favorite Easter traditions? Of course there is the traditional Easter baskets from the Easter Bunny, Easter Egg Hunts and decorating Easter Eggs. I have heard a fun of idea of an Easter Egg Hunt with a twist for an older audience. They hunt in the dark with flash lights and they hunt for the confetti eggs and then have a fight with them. Sounds fun huh!
One of my favorite traditions is the Easter Dinner! Do you guys do the traditional Honey Baked Ham, mashed potatoes, Deviled Eggs, Rolls,  Glazed Carrots…that is what my house was like growing up and it was oh so yummy!
If this is your family, than you may having noticed that in last week's redplum there was coupons for HONEYBAKED! My personal favorite for Easter Ham!

One of my favorite food bloggers has my favorite recipe for Mashed Potatoes. The Pioneer Woman Miss Ree Dummond. They are seriously heavenly! Every time we have a family get together for a holiday I am in charge of making the mashed potatoes and I use her recipe. These are not for the faint of heart, for those who eat fat free or lite foods…so if this is you, step aside and save more for me! 🙂

Photo Credit | The Pioneer Woman

Doesn't that look “creamy, steamy, flavorful and delicious”! For step by step instructions with pictures go to The Pioneer Woman‘s cooking page.

Ingredients

  • 5 pounds Russet Or Yukon Gold Potatoes
  • ¾ cups Butter
  • 1 package (8 Oz.) Cream Cheese, Softened
  • ½ cups (to 3/4 Cups) Half-and-Half
  • ½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt
  • ½ teaspoons (to 1 Teaspoon) Black Pepper

Preparation Instructions

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.