Some days this is hard to do.
What is it with kids that makes them love peek a boo so much? We’ve done this about forty times in a row now.
I suffered from a severe case of writer’s block with this post. How do you write a post about mashed potatoes? I consulted someone who likes to eat possibly just as much as I do to get some inspiration. In all truthfulness, I straight up just asked her to do it. She refused, mostly because she said it would be a bizarre rambling of how great mashed potatoes are and how thats all she wants when she’s hungover.
I decided to forego the hungover route, but I do agree with what she said next- they go with everything and instantly make a dish more delicious and filling. I made these potatoes to photograph, and then ended up serving them with peppers stuffed with ground beef, black beans, corn and tomatoes. Couldn’t be more different than a Thanksgiving meal, but just as good!
I had a potato-making epiphany after reading an article in Bon Appetit a few years back. I love doing a combination of Yukon Gold potatoes and russets. The Yukon Golds have a slightly smoother texture and a more buttery (butterier?) flavor, they really enhance the classic dish nicely. Same with the cream cheese!
Now bring on the gravy….
- 2⅕ lbs russet potatoes
- 2½ lbs yukon cold potatoes
- 3 T cream cheese
- 8 T butter
- 1⅓-1½ cups whole milk
- Peel and dice potatoes into 1½ inch pieces.
- Cook in a pot of salted water until fork tender.
- Drain, then place back into the pot over medium heat. Using a wooden spoon or potato masher, break up pieces and cook off the excess water.
- Add butter and cream cheese to the pot. Using an electric hand mixture, beat the butter and cream cheese into the potatoes; then slowly add the milk. Season with salt and pepper to taste. Increase the speed of the hand mixer to high, then whip potatoes until fluffy and no lumps remain.