This recipe of mashed potato is creamy and cheesy. Perfect side this to any fried chicken or barbeque meat. My family and me loved it so much with gravy too, it was so delicious!
Mashed Potatoes Made in Heaven
1.5 Kilograms white or Yukon Gold potatoes
1 bar magnolia cream cheese, softened at room temp (8oz.)
1 stick unsalted butter or margarine, softened (117g)
1/2 cup fresh milk, warmed
250ml all purpose cream , warmed (or heavy cream)
Salt and pepper
Pre Boiling Preparation:
Slightly slice a thin line (or shallow cut) around each potatoes in the center. This is an easier technique in peeling potatoes. Potatoes skin will automatically separate from potatoes when it’s cooked.
In a pot add potatoes and 1 tablespoon salt and cover with cold water about 2 inch in height, and let it boil.
Simmer and lower down heat, until potatoes are soft, for 30 minutes. Drain, and let stand until just cool enough to handle. Rub off skins, and discard. Cut potatoes into small pieces and mashed it using a stainless steel potato masher or large fork alternatively. Mashed it until there is no more chunks left.
Combine potatoes, cream cheese, butter, milk, and 1/4 cup cream in a mixer bowl, it’s best if you can use an electric hand mixer to make it super silky smooth. Beat until so so smooth. The smoother the better, this is what will make your mashed potatoes unforgettably delicious.
Sprinkle with salt and pepper, and continue beating until well incorporated.
Place back mashed potatoes to pot, over medium heat. Pour remaining cream and keep stirring until heated through.
If serving at a later time you can reheat it in a steamer or keep it in a steamer and cover your bowl to avoid water drippings.
Serve warm with crispy fried chicken and gravy. Enjoy!
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Credits: Jam Casuyuran
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