Print PDF
Favorite
Email
My family loves these rich, creamy mashed potatoes. They aren't for the calorie-conscious, but sometimes you've just gotta splurge... and today is as good a time as any!
This recipe makes approx. 4 scrumptious 1/2 cup servings.
Ingredients:
Peel the potatoes and cut into 1" thick slices.
Place potato slices in a medium saucepan. Completely cover with water. Add 1 teaspoon Salt. Bring to a boil over high heat. Reduce heat to low, cover and simmer 10-15 minutes or just until fork tender. Don't make the mistake of over-simmering your potatoes until they're mush.
Drain Potatoes in a colander, allowing them to sit at least 2 minutes to fully drain.
Place the hot boiled potatoes in a deep, medium-size Bowl.
Add the Cream Cheese and Butter. stir briefly with a fork to facilitate melting.
Add Sour Cream. Using an electric hand mixer on medium speed, blend for about 30 seconds. Use a wooden spoon to scrap the sides.
Taste your mashed potatoes to see if they need salt. If so, add it sparingly.
Drizzle the Heavy Cream in slowly, about 1 teaspoon at a time. With each addition, mix on high speed until the potatoes are at your desired consistency. Take it slow. You can always add more cream, but once it's mixed in, you can't take it out.
Be sure to test the temperature before serving. They may need a quick 60 seconds in the microwave.
Top with dollop of Butter and finely chopped Green onions. (optional)
Serve the Creamiest Mashed Potatoes on the Planet Earth while piping hot...
Or: Spoon then into a glass serving bowl, cover with plastic wrap and set aside until dinner-time (like I often do). There's no need to refrigerate these Mashed Potatoes if you are serving them the same day.
A few minutes before dinner is ready, remove the plastic wrap and pop them in the microwave for 60 seconds. At the beep, remove and stir with a fork. Check the temperature and continue to microwave them in 30 second intervals until the temperature is just right!
Enjoy!
This recipe makes approx. 4 scrumptious 1/2 cup servings.
Ingredients:
- 1 lb Russet Potatoes
- 2 Tablespoons Butter- room temperature
- 1 oz. Cream Cheese- room temperature
- 1 Tablespoon Sour Cream
- 1/4 cup Heavy Cream (Half & Half may be substituted)
- Salt
- Pepper (optional)
- Chives or Green Onion Garnish- optional
Peel the potatoes and cut into 1" thick slices.
Place potato slices in a medium saucepan. Completely cover with water. Add 1 teaspoon Salt. Bring to a boil over high heat. Reduce heat to low, cover and simmer 10-15 minutes or just until fork tender. Don't make the mistake of over-simmering your potatoes until they're mush.
Drain Potatoes in a colander, allowing them to sit at least 2 minutes to fully drain.
Place the hot boiled potatoes in a deep, medium-size Bowl.
Add the Cream Cheese and Butter. stir briefly with a fork to facilitate melting.
Add Sour Cream. Using an electric hand mixer on medium speed, blend for about 30 seconds. Use a wooden spoon to scrap the sides.
Taste your mashed potatoes to see if they need salt. If so, add it sparingly.
Drizzle the Heavy Cream in slowly, about 1 teaspoon at a time. With each addition, mix on high speed until the potatoes are at your desired consistency. Take it slow. You can always add more cream, but once it's mixed in, you can't take it out.
Be sure to test the temperature before serving. They may need a quick 60 seconds in the microwave.
Top with dollop of Butter and finely chopped Green onions. (optional)
Serve the Creamiest Mashed Potatoes on the Planet Earth while piping hot...
Or: Spoon then into a glass serving bowl, cover with plastic wrap and set aside until dinner-time (like I often do). There's no need to refrigerate these Mashed Potatoes if you are serving them the same day.
A few minutes before dinner is ready, remove the plastic wrap and pop them in the microwave for 60 seconds. At the beep, remove and stir with a fork. Check the temperature and continue to microwave them in 30 second intervals until the temperature is just right!
Enjoy!
Regrettably I have to limit calories as Im on the Weight Watcher loss track.
Over here when we want to limit Vodka production, my wife mixes liberal amounts of white cauliflower with mashed spuds to bulk up volume without disturbing potato taste or revealing the cruciferous vegetable flavor.
A
Your wife knows a well-kept secret:
Cauliflower is an AMAZING vegetable that can enhance the texture and flavor of MANY foods.... and it leaves no cauliflower taste, whatsoever.
I've never tried adding it to Mashed Potatoes, but I do use it as a base for cream-based soups and chowders.
Thanks for your comment, iceng!
sunshiine