My son loves mashed potatoes. So for Thanksgiving this year, I made them extra special using The Pioneer's recipe. Granted, it's not exactly the healthiest version and one I won't make all the time, but it was a nice treat to indulge just a bit. The key to the recipe is using softened cream cheese. It makes it even creamier with a little bit more depth and richness. You can ease up on the calories and fat by substituting low fat or even fat free cream cheese, 1% or skim milk and if you must, margarine (I'm a real butter kind of gal). The original recipe is a great base to play with so feel free to incorporate other ingredients like cheese, other fresh herbs, or even bacon! For now, this is my favorite mashed potato recipe and I plan on making lighter versions so I can enjoy all the richness without the guilt!
5 pounds Yukon Gold potatoes
2 1/2 sticks unsalted butter
1 package (8 Oz.) cream cheese, softened
1/2 cup (to 3/4 Cups) half & half, warmed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1/4 cup minced chives
Peel and cut the potatoes into pieces that are generally the same
size. Bring a large pot of water to a simmer and add the potatoes.
Bring to a boil and cook for 30 to 35 minutes or until soft enough to easily poke with a fork.
Drain the potatoes in a large colander and return to the empty pot. Place over low heat and mash the potatoes until any liquid/water has evaporated.
Preheat the oven to 350 degrees.
Remove the pot from stove and add 2 sticks of butter, cream cheese and warmed half & half to the mashed potatoes. Continue mashing until fully incorporated.
Add the seasonings and chives, folding them in. Transfer the mixture to an oven-proof 9x13 serving dish and top with slices of the remaining butter.
Bake uncovered in the preheated oven for 20-25 minutes or until potatoes are warmed through.
To make ahead/freezer meal: Prepare the dish above up until it gets baked in the preheated oven. You can wrap and cover the dish to refrigerate up to 3 days before serving. When ready to bake, preheat the oven, cover the dish and bake per recipe above.
Drain the potatoes in a large colander and return to the empty pot. Place over low heat and mash the potatoes until any liquid/water has evaporated.
Preheat the oven to 350 degrees.
Remove the pot from stove and add 2 sticks of butter, cream cheese and warmed half & half to the mashed potatoes. Continue mashing until fully incorporated.
Add the seasonings and chives, folding them in. Transfer the mixture to an oven-proof 9x13 serving dish and top with slices of the remaining butter.
Bake uncovered in the preheated oven for 20-25 minutes or until potatoes are warmed through.
To make ahead/freezer meal: Prepare the dish above up until it gets baked in the preheated oven. You can wrap and cover the dish to refrigerate up to 3 days before serving. When ready to bake, preheat the oven, cover the dish and bake per recipe above.
