Archive | August, 2011

These Mashed Potatoes Will Spoil You.

7 Aug

Mashed potatoes have been a preferred food my entire life – just ask my mom. My mema’s mashed potatoes are still my ultimate favorite, and I have yet to successfully duplicate them.

In the meantime, I’ve combined various aspects of recipes from Michael Chiarello (pound cake potatoes!) and Paula Deen and ended up with these, which are pretty special. Yes, they’re terrible for you, but I love them. They’re also full of odd ingredients. Professional chefs would probably say there are too many competing flavors, which is probably true. Still, I find them to be delicious. They’re so good, they don’t even need gravy.

Yukon Gold potatoes 4 – 6 large. Half -peeled.

Butter – salted, several tablespoons

Cream

Salt

Pepper

Parmesan

Cream Cheese

Optional: Roasted Garlic

Cut the potatoes into one-inch cubes and gently boil in salted water until easily pierced with a fork. Drain and transfer to a bowl; mash with a potato masher. Add salt, pepper, cream, and lots of butter. Stir and re-mash if necessary.

Next, add Parmesan (about two tablespoons) and about a quarter-cup of cream cheese (adjust as needed). Toss in additional cream and butter if the situation merits. If you’re using roasted garlic, add it now. Stir. Enjoy. You’re now ruined on plain old mashed potatoes forever.

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