I love me some mashed potatoes! If it was up to me, I’d eat them everyday. However, my mashed potatoes are pretty killer, and I should probably limit it to once a month. Maybe twice. You see, what makes these mashed potatoes so killer is the tons of yummy goodness that I add into them. Basically, most dairy products from my fridge end up in this recipe.
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With Thanksgiving coming up, I figured I’d share this recipe that makes it way to my table for most holiday celebrations. It’s relatively easy to make, so it’s perfect for when you have other dishes that you have to focus on. Tossing them into a stand mixer with a whisk attachment, gets them smooth and fluffy.
- 4 pounds Russet Potatoes, peeled and chopped into 2ish inch pieces
- 1/2 cup (1 stick) Butter
- 8 ounces (1 block) Cream Cheese
- 1/4 cup Grated Parmesan Cheese
- 1 cup Sour Cream (or Greek Yogurt)
- 1/4 cup Heavy Cream or Half & Half
- Add the potatoes to a large pot and add enough water to cover them. Salt the water liberally and bring the water to a boil.
- While the potatoes are cooking, slice the butter into 6-8 pieces and quarter the cream cheese. Add the butter, cream cheese, Parmesan cheese, sour cream and heavy cream to a large mixing bowl. Allow these ingredients to soften at room temperature while the potatoes are cooking.
- When the potatoes are tender (15-20 minutes), drain well and add them while still hot to the mixing bowl. Whip until smooth. I prefer to use my KitchenAid stand mixer with the whisk attachment, but a hand mixer will also work well.
- If the potatoes are too thick, slowly add more half and half (or milk) until they reach the desired consistency.
- Over-boiling the potatoes will cause them to absorb too much water and lead to runny mashed potatoes
The best part about these potatoes is that my dad said they taste better than the ones my mom makes, and mom makes some rockin’ potatoes!
Are mashed potatoes your favorite Thanksgiving side dish too?