Perfect Mashed Potatoes


Eric and I are huge fans of mashed potatoes! But we just like plain, creamy mashed potatoes – we do without the chive and garlic versions! Eric even prefers them without the skins. I like to leave them on.  It’s easier, and you won’t miss out on the vitamins and minerals found in them. In my opinion, I have found how to make the perfect mashed potatoes that compliment any home-style and hearty dinner. What makes them so creamy are 2 things: using Yukon Gold Potatoes & adding cream cheese. Other potatoes like red and russet are either too bland tasting or too starchy. I added cream cheese one day because I forgot to buy sour cream. That was the best mistake I’ve ever made! It really made a difference in the taste and texture!

Perfect Mashed Potatoes
recipe by Sabrina W. for eat.drink.and be merry.
yields 4 to 6 servings
6 medium Yukon Gold potatoes
1/2 cup half & half or milk
3 tablespoons butter
1/4 cup cream cheese
salt & pepper

Wash and quarter potatoes, add to a pot of very salty water. Bring to a boil and simmer until fork tender. Drain water and put potatoes back in pot.  Add butter, cream cheese, milk or half & half, and salt and pepper to taste. Mash to desired consistency. I like mine well blended but chunky. Enjoy!

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