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, then dice the potatoes into medium size cubes.
You do this by slicing each potato 3 times lengthwise, then 4-5 times widthwise. - 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, cover with a lid, and 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, then add in the butter, milk, cheese, and seasonings, and stir well.
- Lightly whisk until the cheese melts, then add in the potatoes.
If you didn’t decided to omit the cheese, add in the potatoes once the butter melts.* - Stir, mash, and whisk the potatoes for about 5 minutes or until they’re thick and smooth!
Nutrition
- Serving Size: 8
