My Square foot garden started out beautiful, my potatoes plants were growing nice and big. The peppers plants were coming along, green beans, cucumbers were growing nice. Then Teva’s owner came and picked her up, and my husband and kids thought that we needed to replace her and so we did. That’s when my garden went to pot. The two new dogs Midnight and Daisy got into my peeper plants and ripped them out of the ground. They dug up my potatoes plants and this is when I gave up on my garden.
Then I started to notice that new potatoes plants were growing so I started to water and take care of them. Today I went out in the garden and dug up a couple of strainers full of potatoes.
They looked so good that my husband said that we should make these they look really good.
Ingredients 2 sticks butter, softened, plus more for pan 5 pounds russet or Yukon gold potatoes One 8-ounce package cream cheese, softened 1 cup canned milk 1/2 to 1 teaspoon seasoned salt 1/2 teaspoon salt 1 teaspoon black pepper Directions Preheat the oven to 350 degrees F. Generously butter a 4-quart baking dish. Peel and cut the potatoes into chunks. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork tender, 20 to 25 minutes. Drain the potatoes in a large colander. 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 heat and add 1 1/2 sticks butter, the cream cheese, canned milk, seasoned salt, salt and pepper. Mash to combine. Spread the potatoes in the prepared baking dish. Throw pats of the remaining butter over the top of the potatoes and bake until the butter is melted and the potatoes are warmed through, 20 to 30 minutes.
I used canned milk instead of heavy cream. I also used reg salt.