When I saw this over at Picky Palate I knew they were something I just had to make. Believe me, they are just as delicious as they look. The smoky aspect of the recipe is awesome. I must warn, the McCormick Smoked Paprika is an expensive spice. Actually, all of the gourmet-line spices are expensive. So I only bought the paprika. For the rest I just used regular spices I had in my cabinet. Some day I may own the fancy collection, but for now the others did just as well. These are the perfect addition to a holiday meal and an excellent variation of a traditional favorite!
Source: Picky Palate
3 lbs russet potatoes
4 tbsp butter
3 tbsp cream cheese
1 tsp McCormick Gourmet Sicilian Sea Salt
1/2 tsp McCormick Gourmet Coarse Grind Black Pepper
1/2 tsp McCormick Gourmet Smoked Paprika
1/2 tsp McCormick Gourmet Garlic Salt
1/2 c buttermilk
1 1/2 c shredded cheddar cheese blend
Preheat oven to 375 degrees F. and fill large Dutch oven (or pot) 3/4 full of water. Peel and cube potatoes and place in water filled Dutch oven (or pot). Bring to boil then cook for 10-15 minutes or until potatoes are fork tender. Drain and transfer to the bowl of a stand or electric mixer. Add butter and cream cheese to potatoes and mix on low to combine. Add seasonings and buttermilk until smooth and creamy. Transfer potatoes to individual oven proof baking dishes or one medium sized baking dish and top with cheddar cheese. Bake for 15 minutes, until cheese is melted. Remove and serve.