Are you looking for the creamiest, tastiest recipe for Mashed Potatoes? Well here it is!
Once you try these you will never go back to simple butter and cream.
INGREDIENTS
7-9 Yukon or Russet Potatoes, washed & cut in similar size
(Red skinned potatoes work too but be sure to peel them first)
2-3 tbsp Herb & Garlic Cream Cheese OR Plain
3-4 tbsp Sour Cream
1/2 stick of Butter
Salt & Pepper
Chopped Parsley
INSTRUCTIONS
Begin by preparing potatoes. Be sure to wash and cut any dark spots or bits you wouldn't like to eat, if your really not a fan of skins feel free to peel potatoes.
Cut into similar sizes and place in a large dutch oven, filling 3/4 full of cold water. Be sure to use cold water, as warm or hot will cook the potatoes too quickly on the
outside and not enough on the inside! Sprinkle with a dash of salt and set on high. Allow potatoes to cook on a high boil until tender, be sure to mix often to avoid sticking.
Once fork-tender, pour into a colander placed in sink. Allow water to completely drain before transferring back to pot or upright mixing bowl.
I like to use an upright mixer as i find it quicker and much more efficient. If you only have a potato masher that works great too. Get ready for a mini arm work out!
Add the rest of the ingredients and season potatoes accordingly. Be sure to taste for flavor.
To keep warm transfer potatoes back to pot and turn on a low setting, mixing every so often.
Enjoy!
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