Who doesn’t love mashed potatoes? Even when they’re bad they’re still pretty good. All you have to do is pour some gravy on em or add some salt and butter and I think they’re doable. There are so many good variations out there. But out of all the potato recipes in the world, I am going to share thee absolute BEST you will EVER have. These are an old family recipe from my Mothers aunt and they are everything.
What’s so special about mashed potatoes?
Let me tell you. These potatoes are one of my favorite recipes. They are the creamiest and most decadent potatoes you’re going to have. They are whipped with a lot of butter and a lot of milk but that’s not all. There is a major star ingredient here and it is a life changer. It’s cream cheese! That’s right, the secret delicious game changing ingredient here is a bar of cream cheese. Now I’m not sure where on earth this truly originated from or if my great Aunt Hattie discovered it by accident. But how ever it happened, I’m glad it did.
The cream cheese adds an extra level of creaminess and depth that make these so addicting. Trust me, even if you think this sounds crazy, even if you’re not a fan of cream cheese, these will not taste like cream cheese. I promise and you won’t regret it. If you’re looking for a stunning side piece to your dinner, these are for you. They are perfect for Thanksgiving, a Sunday pot roast or even all on their own.
Ingredients:
- 5lb bags of Potatoes
- 1/2 – 1 cup of whole milk
- 1 stick of butter
- 3/4 bar of cream cheese
- Salt
Directions:
Fill a large pot of water and salt generously. This is the best way to get your potatoes perfectly seasoned. Peel and dice all of the potatoes and add to the cold pot of water. Bring to a boil and boil for about 15 minutes or until fork tender. Once this happens drain the water and add potatoes back to the pot. Start with a half cup of milk, butter and cream cheese. Using a hand mixer, food processor* or kitchenaid mixer, begin to mix on low speed and gradually bring up to high speed. You will continue doing so until all the lumps are gone. If they seem dry while mixing continue to add milk in small increments until you get a nice creamy consistency. Also taste to make sure they are salted to your liking.
*Food Processor- Is a great option for making mashed potatoes but take care not to over mix or your potatoes will have a gluier consistency (they will still taste delicious but be gooey)
