Mashed potatoes. Just saying it makes my husband salivate a little. We do adore mashed potatoes in our house. I don’t make them very often because they aren’t very healthy and I hate peeling the potatoes. Honestly it is probably the task I hate the most in the kitchen. Sometimes I try using my apple peeler/corer but that doesn’t work very well. Other times I can bribe Michael into peeling them since he loves the final dish. I always make them for Thanksgiving and Christmas dinner. Now that I think about it I do believe that Christmas was the last time I made them. I guess I will have to add it to the menu sometime soon as a treat for the guys.
Mashed potatoes from actual potatoes are so much better than the instant kind. Sometimes I kick myself for making the instant kind in the past. Once you get past the manual labor of peeling the potatoes this is a fairly simple recipe to make.
Now some people will suggest not using a mixer to mash the potatoes because it can break down the starch and cause your final product to be gummy. I have never had that problem before I think you just have to make sure not to over mix it. But feel free to use a potato masher instead of a mixer.
5 lbs potatoes
1 stick of butter
8 oz cream cheese
½ cup milk
Garlic powder, salt, pepper to taste
Peel and cut potatoes into pieces that are about the same size.
Fill a large pot with water and potatoes and bring to a boil
Depending on the size of the potato pieces you will have to boil for 20 - 30 minutes
You can tell the potatoes are done when you can pierce them with a fork without any resistance.
Drain the potatoes and return to the pot
Add butter, milk, cream cheese and seasonings.
Beat with mixer until smooth and creamy
If you need to you can add additional milk
Calories: 255 Total Fat: 12.6 g Cholesterol: 36.3 Sodium: 43 Total Carbohydrates: 33 Dietary Fiber: 2.5 Sugars: 1.3 Protein: 4.9
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