last night i tried a new mashed potato recipe – it was so good! and easy! most importantly, everyone in this family loved it. yes, all 5 of us….which means one less extra side dish this mommy needs to make to appease everyone.
you might be surprised with how this simple recipe made such an impression that i would blog about it and share…but i had never before added cream cheese to our mashed potatoes. i’ve added lots of other ingredients, but never cream cheese. it gave the potatoes a little more tang than just sour cream. really good!
i found the recipe in katie lee joel’s cookbook – The Comfort Table (pretty sure she dropped the “joel” part of her name).
i added this side dish along with my homemade breaded organic chicken cutlets (will post this recipe if anyone is interested) and boiled green beans. made a really yummy, and easy, Sunday evening dinner. this recipe walked its way right into our family recipe binder!
Creamy Mashed Potatoes
2 1/2 pounds Yukon gold potatoes, peeled and quartered
1 tablespoon kosher salt
1 8 oz package of cream cheese, cut in chunks (i only used about 2/3 of the package)
1/2 cup milk
4 tablespoons unsalted butter, melted
1/2 teaspoon freshly ground black pepper (did not add this – my kids and i don’t like pepper)
Place the potatoes in a medium pot. Cover with cold water and add 1 teaspoon salt. Bring water to a boil over medium-high heat. Lower the heat to a simmer and cook until the potatoes are fork tender, about 20 minutes. Drain.
Return the potatoes to the pot and add the cream cheese, milk, butter, 2 teaspoons salt, and pepper. Using a handheld electric mixer, whip the potatoes until smooth and creamy with no lumps. Adjust the seasoning to taste.