Sunday, September 7, 2014

Creamy Mashed Potatoes

Today for Sunday dinner, we had sticky roasted chicken, gravy, mashed potatoes, and a garden salad with vine ripened tomatoes and homemade Thousand Island Dressing. The chicken was delicious, but the highlight of the meal was Amy's super creamy mashed potatoes. They were the perfect consistency, creamy, and buttery. She has adapted her recipe from a Martha Stewart version. Please try these. You will not be sorry!!

Creamy Mashed Potatoes

3 pounds red skin potatoes, peeled and quartered
1 stick butter
4 ounces cream cheese
2/3 cup Heavy Whipping Cream
Salt and pepper to taste

As I have mentioned time and time again. The secret to any recipe is in the seasoning. The water in which the potatoes are boiled must be salted. You will never get them seasoned correctly if you wait until mashing the potatoes to add salt and pepper. That said (again), cover the peeled and quartered potatoes with about three inches of water that has been salted. Bring to a boil, turn down the heat to low and simmer about 20 minutes, or until the potatoes are tender. Drain the potatoes and return to the original pot. Over low heat, mash with a potato masher, the drained potatoes, butter, cream cheese, and heavy cream. Add salt and pepper to taste.
Remove from heat and serve with extra butter or gravy.

They will be the creamiest potatoes that you have ever eaten.

Please let us know how you like them.

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