Recipe Rescue: Countdown to Thanksgiving: Best Ever Mashed Potatoes
There are a million and one ways to make mashed potatoes, but for perfect mashed potatoes every time, the formula is simple. Here’s the recipe for the best ever mashed potatoes.
WHAT YOU’LL NEED:
5 LB bag of russet potatoes, 1 8oz package of cream cheese (softened), 2 sticks of butter (softened), 1/2-3/4 cup of heavy cream, 3 garlic cloves, salt and pepper to taste and dried parsley to garnish
PUTTING IT ALL TOGETHER:
Peel, quarter and boil your potatoes, I’ve seen a lot of different methods, but my tried and true method is to start your potatoes off in cold water and bring up to a boil, unless you have someone in the crowd like my friend Jim M and don’t like reheated mashed potatoes, you can make these a day or two ahead of time. Peel your garlic, smash them with the flat side of your chef knife and add them to the water along with a little salt. Cook them till they are fork tender, drain in a strainer/colander and put back into the pot, turn the heat back on to low, let sit for about a minute then add the softened cream cheese and start mashing with your hand masher, NEVER use an electric mixer, unless you are aiming for wallpaper paste potatoes the heat awakens the starches and makes them gummy-yuck. Once you have them broken down and the cream cheese mostly mixed in add 1 1/2 sticks of butter (melted) and 1/2 cup of heavy cream (warmed) I usually put the butter and cream in the same measuring cup and melt/heat together and add to the potatoes. Sprinkle in the salt and pepper and mash till your desired mash-ness… some like a little chunks, some like it smooth (I like them smooth) , if they seem dry or seem like they could use more cream add some. Put in your serving bowl and cut up little pieces of the remaining butter and wedge them into the mashed potatoes ( I like to make little triangles that stick up out of the potatoes) Sprinkle with the dried parsley and set aside till dinner or if your oven is done cooking and acting as a warmer right now throw them in there till it’s time to serve. If you are slammed and the turkey, stuffing and sweet potatoes are still ragging at a cooking temp in the oven, remember you can pop them in the microwave just before serving.