Mashed Potatoes {from heaven}
These mashed potatoes are very forgiving. I usually just pour stuff in til it tastes good. So treat this as a guide rather than scripture. As I tell everyone who asks how to make these: when in doubt, add more butter and more salt.
Foto: The Food Charlatan — The Food CharlatanIngredients
- 5 pounds potatoes
- 6 tablespoons butter
- 1/3 cup sour cream (+ 2 tablespoons, I always use light)
- 1/4 cup milk (+ 1 tablespoon )
- 2 ounces cream cheese
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon seasoning salt
- 1 & 1/2 teaspoons dried parsley
- 1/4 teaspoon garlic
- 1/4 teaspoon onion
- 3 shakes lemon pepper (generous shakes)
Steps
Peel and chop the potatoes. (I weighed mine after peeling and it ended up being 4 pounds total.) Place the potatoes in a large pot of water and turn the heat to high. When it has reached a boil, lower the heat to medium, and continue to simmer for 20-25 minutes, or until the potatoes are fork tender. Drain the potatoes.
Use a potato masher to mash the potatoes, being sure to leave a few chunks. (Do not use a mixer. Then you get glue. Grooooss.) Add the butter, sour cream, milk, and cream cheese*, stirring well after each addition. Add the salt, pepper, seasoning salt, parsley, garlic, onion, and lemon pepper. Adjust seasonings to your taste and enjoy!
*Sometimes I don't have cream cheese in the fridge. No biggie. Just up your sour cream a bit. (Or "so-cray" as Eric calls it.)
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