Description
Smooth, creamy, mashed potatoes seasoned to perfection and cooked with milk, butter, and cheese. The perfect dinner side dish.
Ingredients
- 2 Lbs Russet Potatoes
- 2 Cups Water
- 1 Qt Chicken Broth
- 1/2 Cup Heavy Cream or Half & Half
- 1/2 Cup Butter
- 2 Tbs Philadelphia Cream Cheese (optional)
- 2 Tbs Grated Parmesan Cheese (optional)
- 1 Tsp Salt + 1/8 Tsp Salt
- 1–1/2 Tsp Minced Garlic
- 1/4 Tsp Black Pepper
Instructions
- Fill a big mixing bowl with cool water and add in 1/8 tsp of salt.
- Peel the potatoes with a potato peeler.
Don’t forget to dig into the sprout holes and remove the potato skin and dark spots. - Dice the potatoes into medium size cubes.
You do this by slicing each potato in half and laying them flat side down, then slice them 3 times lengthwise and 4-5 times widthwise, then cut all the cubes in half. - Place the potatoes in the bowl of water immediately after cutting them so they don’t turn brown.
- Once you’re done, drain the water and rinse them well.
- Place the potatoes in a medium size pot and cover them with the broth and cool water.
- Place the pot over high heat and cover with a lid, leaving a crack on the side.
- Boil the potatoes for 40 minutes or until they’re very tender.
- Once the potatoes are tender, strain the broth or water, and clean the pot.
- Place the same pot over medium heat.
- Add in the butter, milk, cheese, and seasonings, and stir well.
- Lightly whisk until the cheese melts, then add in the potatoes.
If you decide not to use cheese, add in the potatoes once the butter melts and make sure the potatoes are dry before adding them back to the pot.* - Stir, mash, and whisk the potatoes for about 5 minutes or until they’re thick and smooth!
Nutrition
- Serving Size: 8
