Helen’s Potatoes, V2.0

My watercolor’s instructor asked her friend Hellen for her mashed potatoes recipe. Helen had been making it so long she really didn’t have precise ingredients. I added some bells and whistles of my own device. The results were very tasty. A nice variation that I thought of while cooking this was to pan fry the potato slices in stead of boiling.





5-7 Russet potatoes, peeled, halved lengthwise and sliced in to 3/8in slices
8 oz of cream cheese, softened
8 Tbs unsalted butter, softened
1/2 cup Monterey Jack Cheese, grated
1 tsp Tajin spice
t tsp Garlic powder
Kosher salt and coarse ground pepper to taste


  1. Boil the potatoes. If you like your potatoes more like scolloped potatoes, drain when potatoes are still somewhat firm, if you want fully mashed potatoes boil until softened.
  2. Preheat oven to 350 degrees.
  3. In a large mixing bowl, mix together cream cheese, butter, scallions, garlic powder and potatoes Add milk in small increments until the desired consistency is reached. Add salt and pepper to taste.
  4. Transfer mixture to a casserole dish, sprinkle Tajin on top, cover with foil and bake at 350 degrees for ~20 minutes or until bubbling,
  5. Remove foil and add Pepper Jack not top and return to the over for another ~10 until the cheese is fully melted and just starting to brown.

Serve hot with your favorite main course.