Growing up my favorite dinners were ones that corn and mashed potatoes were served. Whether it was meatloaf or chicken my picky palate was so happy to see mashed taters and corn on my plate. Well as I grew up my picky palate has become a little more refined but I still can't get enough of mashed potatoes and corn.
Although at Thanksgiving dinner, you will see my plate heavy with stuffing, mashed potatoes and corn, I will take a small piece of turkey. It is Thanksgiving after all. My daughter takes after me as a carbivore. We have to get really creative to make sure she is getting enough protein. I mean I can't blame her. Look at those potatoes. {{{slurp}}}
We went to KFC drive through the other night because Munchkin and I were feeling under the weather. What do I want when I don't feel good? Taters! And again, Munchkin is exactly like me. Funny thing is, we got home and cracked them open. I started eating my KFC potatoes and Munchkin turned to me and said with the saddest face: I don't like these Mommy. I want your potatoes.
Yes, my heart melted a little. Well, needless to say the next night (as we were both still not feeling well). I had to whip up my Best Ever Mashed Potatoes for us and they did not disappoint!
So, what is so magical about these potatoes? They are thick and creamy mashed potatoes with little chunks of potato through out.
Made with cream cheese, sour cream, heavy cream and butter these potatoes are certainly fit for a special occasion, but are simple enough to be whipped up any night.
A hint of garlic gives these potatoes the perfect flavor and trust me your family will be begging for them again and again.
Made with cream cheese, sour cream, heavy cream and butter these potatoes are certainly fit for a special occasion, but are simple enough to be whipped up any night.
A hint of garlic gives these potatoes the perfect flavor and trust me your family will be begging for them again and again.
Tips for the best ever mashed potatoes
- I prefer my potatoes a little chunky, but mash until you like them. If you prefer them extra fluffy you can use an electric mixer on about half power for about 2 minutes. Then stir and scrape down side and them mix for another minute.
- To make ahead. Prepare ahead and refrigerate. Place in slow cooker the day you wish to serve 2-4 hours before hand. Add 1/2 cup milk and stir. Cover and stir occasionally.
Recommended tools for making this recipe:
- Potato Masher
- Large Pot-
Enjoy!
With love from our simple kitchen to yours.
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Other favorite potato side dish recipes:
Yield: 12
Best Ever Mashed Potatoes
The Best Ever Mashed Potatoes are rich and creamy and buttery. Make this potato side dish recipe for dinner tonight!
Ingredients
- 5 pounds Yukon Gold (or Russet) potatoes, peeled and cut into bite size pieces
- 1 stick (1/2 cup) unsalted butter
- 4 ounces cream cheese
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- Optional garnish: chives, chopped
Instructions
- Place the potatoes into a large pot, and cover with salted water. Cover and bring to a boil over medium-high heat. Reduce heat to medium and cook until fork tender (meaning they break apart when you put a fork into a potato), approximately 15 minutes.
- Drain water. Return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat.
- Add remaining ingredients. Begin mashing the potatoes with a potato masher. Mash until they are your desired consistency.
- Serve and enjoy! Top with chives if desired.
DONNA'S NOTES
- I prefer my potatoes a little chunky, but mash until you like them. If you prefer them extra fluffy you can use an electric mixer on about half power for about 2 minutes. Then stir and scrape down side and them mix for another minute.
Originally published 11/12/14
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