Monday, February 7, 2011

Perfect Mashed Potatoes

Eric and I are huge fans of mashed potatoes! But we just like plain, creamy mashed potatoes - we do without the chive and garlic versions! Eric even prefers them without the skins. I like to leave them on.  It's easier, and you won't miss out on the vitamins and minerals found in them. In my opinion, I have found how to make the perfect mashed potatoes that compliment any home-style and hearty dinner. What makes them so creamy are 2 things: using Yukon Gold Potatoes & adding cream cheese. Other potatoes like red and russet are either too bland tasting or too starchy. I added cream cheese one day because I forgot to buy sour cream. That was the best mistake I've ever made! It really made a difference in the taste and texture!

Perfect Mashed Potatoes
recipe by Sabrina W. for eat.drink.and be merry.
yields 4 to 6 servings
6 medium Yukon Gold potatoes
1/2 cup half & half or milk
3 tablespoons butter
1/4 cup cream cheese
salt & pepper

Wash and quarter potatoes, add to a pot of very salty water. Bring to a boil and simmer until fork tender. Drain water and put potatoes back in pot.  Add butter, cream cheese, milk or half & half, and salt and pepper to taste. Mash to desired consistency. I like mine well blended but chunky. Enjoy!


Leslie said...

Ohhh yeah baby! Cream cheese is the key ingredient to all good mashed potatoes..oh and LOTS of butter

sarahworldcook said...

Just about anything is better with cream cheese! I found that mayonnaise is also good- one of my hubby's tidbits he passed on when we were first married.

Dulce Dough said...

Cream cheese is such a great addition to mashed potatoes!


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