If you want an extra creamy version of mashed potatoes that is easy to fix, you might want to consider this recipe. Rich and hearty, this mashed potatoes recipe yields a dish that is decadent like a rich savory dish instead of fluffy.
For a long time, this was the only mashed potato recipe I prepared during the holidays, because it was requested so often, and it was easily portable.
Make sure to stir the edges of your pot at least once, to avoid browning. You can prepare these mashed potatoes in advance, but you’ll get best results when you serve them right away.
You can also freeze the mashed potatoes, but because of the high diary fat content, they may separate. If this happens, add a bit of whole milk, heat and stir.
You’ll yield plenty of mashed potatoes for your holiday gathering.
Ingredients:
5 pounds potatoes
8 ounce package of cream cheese, softened
1-1/2 cups of full fat sour cream
2 Tbsp melted butter
3 tsp of garlic salt
2 tsp salt
1/4 tsp pepper
Directions:
Wash and peel the potatoes. Then cut them into quarters. Place the potatoes in a large pot and add water until the potatoes are just covered by a couple of inches of water.
Bring the pot to a boil and continue to cook until the potatoes are tender to the fork. This should take about 15 minutes.
Drain the potatoes and then return them to the pot. Warm over low heat for a few minutes to allow some of the water in the potatoes to steam and evaporate (this will make for fluffy potatoes). Shake the pot every so often to prevent browning.
Mash the potatoes and them combine them with the other ingredients, blending well but not mixing excessively. Place it all in the crockpot and then cook on low for five hours.
You can read more blog posts by Mary Ann Romans here!
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