Like your mashed potatoes super creamy? Then this recipe is for you. It makes the creamiest most perfect mashed potatoes. Warming milk and butter and then adding cream cheese is the secret to these mashed potatoes. If you don't have a food mill, a ricer will do the trick for helping to prevent lumps. My Mash Potatoes for Thanksgiving were a smash according to my two grandsons. My youngest grandson said, "Grandma, these are the best mashed potatoes ever!" My oldest said, "Yes, Grandma, I agree." My youngest grandson said, "You must give me this recipe, I am serious." I look at them with a smile on my face. It brings warmth to my heart to see how they enjoyed Granny's Creamy Mash Potatoes. Wonderful compliments coming from a six-year-old and a seven-year-old.
Ingredients :
- 3 pound(s) idaho potatoes
- 1 cup(s) water
- 1/2 cup(s) half & half
- 1/3 cup(s) cream cheese
- 1 teaspoon(s) pepper
- 2 teaspoon(s) seasoning salt
- 1/2 cup(s) sour cream
- 1/2 stick(s) butter
Intructions :
- Peel potatoes and cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil
- then lower the heat and simmer
- uncovered
- for about 10 to 12 minutes
- until the potatoes fall apart easily when pierced with a fork.
- Meanwhile
- heat the milk and butter in a small saucepan
- making sure it doesn't boil. Set aside until the potatoes are done.
- As soon as the potatoes are tender
- drain them in a colander. Place a food mill fitted with a small disc/blade over a glass bowl. Process the potatoes through the food mill
- turning the handle back and forth to force the potatoes through the disc.
- As soon as the potatoes are mashed
- slowly whisk in enough of the half and half/butter mixture to make the potatoes very creamy.
- Add 2 teaspoons of salt
- sour cream
- cream cheese
- and pepper, whisk to combine. Taste for seasoning and serve hot.
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Keyword : mashed-potatoes-American-Potatoes