November 24, 2010

Tiny Holidays: The Perfect Mashed Potatoes

Mashed potatoes, for me, are the key to Thanksgiving dinner. They facilitate the meal and the eating of the leftovers. Good, creamy, flavorful ones are essential. Warning: our recipe is NOT low-cal, carb-free or any of that nonsense. Didn't you know that calories don't count on Turkey Day? Duh! So eat as many of these potatoes as possible, because they are super good for you! This is how we make them.

Garlic Mashed Potatoes

5lbs yukon gold, Maine or other mashing potatoes, peeled and cubed

2 cloves garlic

8oz cream cheese

1/4 cup sour  cream

1 stick butter

1 tsp salt

1/4- 1/2 cup whole milk

Bring potatoes to a boil in a large pot of salted water. Cook until tender, drain. Combine milk, cream cheese, butter and garlic in a saucepan. Heat gently until everything is melted together and warm. Return potatoes to low heat and pour in milk mixture. Mash with potato masher (we use a pastry blender). Taste and add salt as needed. Place into a oven-proof serving dish. Sprinkle with 1/2 cup Parmesan cheese. If you're making these ahead, wrap with foil and refrigerate. If you're using them right away, bake at 350°f for 10-15 minutes or until the cheese is melted and the top is lightly browned.

1 comment:

  1. [...] is our spread. From the top left, pumpkin cream pie, Chris’ banana bread, pecan pie, mashed potatoes, stuffing, rosemary rolls, cranberry sauce, broccoli casserole from Mike’s mom that had 42 [...]


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