As much as I love food now, I was a total brat growing up. I would eat mac and cheese, potatoes, and cold hot dogs. My parents would play the "if you eat three more bites, you can leave the table" game, and I would sit at the table for hours because I was too stubborn. It's definitely not that I was full. I just didn't like it. One day, they served something that I didn't like (again), and I *kind of* threw a fit. A big fat fit. I kept loudly saying (some might say I was yelling) "I want a potato!" My mom looked at my dad and told him to get me a potato; so my dad got up, grabbed a potato, and slammed it on the table. I looked at him, burst into tears, and yelled "I want a baked potato!" Looking back, it's pretty funny, but I know I'm going to pay for that when I have kids. Big time.
At Thanksgiving, I would eat a tiny piece of turkey, a lot of mashed potatoes (with extra butter, no gravy), and a few rolls. My uncle looked at my plate once and asked if I ate anything that wasn't white. Clearly not. So I've had my share of potatoes over the years, especially at Thanksgiving. I've been making these for as long as I can remember, and I love how adaptable they are. I've learned a few tricks along the way, like to put a clove of garlic in the water while you're boiling them because everything is better with garlic.
This is my favorite mashed potato recipe (for right now). If you're making these for a crowd, I highly recommend you use evaporated milk. However, regular milk works great, too, especially if you don't want to open an entire can for a small serving. When we make these for Thanksgiving, we boil the potatoes and once they're finished cooking, we drain the water, place the butter in the pan with the potatoes, and put the lid back on. Once things are ready to start coming together for dinner, we quickly mash them and add the other ingredients. One tip, always make sure you add enough salt. Nothing is worse than undersalted potatoes!
Mashed Potatoes Recipe
Serves 3-4
Print this recipe
Note: This recipe makes enough for 3-4 people. To make more, just double or triple the recipe.
1 1/2 pounds of Russet potatoes, peeled (about 2 large potatoes)
1 garlic clove, peeled
4 tablespoons butter
4 ounces cream cheese
1/2 cup evaporated milk
1/2 teaspoon salt
1/2 teaspoon pepper
Chives (optional)
Cut your peeled potatoes into 1/2 inch slices and cut the slices in half. Place them in a large pan filled 2/3 the way full with salted water. Place the garlic clove into the pan with the water and potatoes. Cover the pan and heat it on high on the stove. Once the water boils, crack the lid and turn the heat down to medium-high. Let boil until the potatoes are fork tender, about 30 minutes from when you turn on the stove. Drain the water out of the pan, add the butter into the pan with the potatoes, and place the lid back on the pan.
After the butter has melted, add the cream cheese and mash the potatoes using a potato masher. Once the potatoes are mashed to your desired chunkiness, slowly add the milk while continuing to mash. Once the potatoes have reached your desired consistency, add the salt and pepper, adding more to taste if needed. Garnish with chives (optional but recommended) and serve.
A She Makes and Bakes recipe
At Thanksgiving, I would eat a tiny piece of turkey, a lot of mashed potatoes (with extra butter, no gravy), and a few rolls. My uncle looked at my plate once and asked if I ate anything that wasn't white. Clearly not. So I've had my share of potatoes over the years, especially at Thanksgiving. I've been making these for as long as I can remember, and I love how adaptable they are. I've learned a few tricks along the way, like to put a clove of garlic in the water while you're boiling them because everything is better with garlic.
This is my favorite mashed potato recipe (for right now). If you're making these for a crowd, I highly recommend you use evaporated milk. However, regular milk works great, too, especially if you don't want to open an entire can for a small serving. When we make these for Thanksgiving, we boil the potatoes and once they're finished cooking, we drain the water, place the butter in the pan with the potatoes, and put the lid back on. Once things are ready to start coming together for dinner, we quickly mash them and add the other ingredients. One tip, always make sure you add enough salt. Nothing is worse than undersalted potatoes!
Mashed Potatoes Recipe
Serves 3-4
Print this recipe
Note: This recipe makes enough for 3-4 people. To make more, just double or triple the recipe.
1 1/2 pounds of Russet potatoes, peeled (about 2 large potatoes)
1 garlic clove, peeled
4 tablespoons butter
4 ounces cream cheese
1/2 cup evaporated milk
1/2 teaspoon salt
1/2 teaspoon pepper
Chives (optional)
Cut your peeled potatoes into 1/2 inch slices and cut the slices in half. Place them in a large pan filled 2/3 the way full with salted water. Place the garlic clove into the pan with the water and potatoes. Cover the pan and heat it on high on the stove. Once the water boils, crack the lid and turn the heat down to medium-high. Let boil until the potatoes are fork tender, about 30 minutes from when you turn on the stove. Drain the water out of the pan, add the butter into the pan with the potatoes, and place the lid back on the pan.
After the butter has melted, add the cream cheese and mash the potatoes using a potato masher. Once the potatoes are mashed to your desired chunkiness, slowly add the milk while continuing to mash. Once the potatoes have reached your desired consistency, add the salt and pepper, adding more to taste if needed. Garnish with chives (optional but recommended) and serve.
A She Makes and Bakes recipe
