Seriously, your life will never be the same. Who said perfection was unattainable? Don't tell that to these perfect taters.
If you're like me, mashed potatoes are the perfect food. I have always loved potatoes, any kind of potatoes. But mashed potatoes done right, there is nothing better. This recipe is sure to win you points with your friends and family!
Tools you'll need:
Pot to boil potatoes in
Large metal or glass bowl
Electric beater
Cutting board
Vegetable peeler
Knife
Colander
Ingredients:
5-6 Large russet or Idaho potatoes (you can use red skin as well but will need more since they are smaller)
5-6 Large peeled whole cloves of garlic
1 large peeled and sliced thinly carrot
1 - 2 peeled and cut in chunks parsnips
2 tsp salt
Water to cover the potatoes and veggies
1 stick unsalted butter
Pepper to taste
1 8 oz block of full fat cream cheese
MAYBE: a couple tbs heavy cream
Optional: Shredded cheddar cheese
Instructions:
Peel all the vegetables. Cut the potatoes into approximately 1 inch cubes. Slice the carrot thinly and the parsnip(s) into 3 pieces. Place all the potatoes, carrot, parsnip(s), and garlic in a pot. Cover with water with about an inch or so above. Sprinkle in the salt. Crack a lid on the pot and put on medium-high heat.
Let the potatoes and veggies boil until easly pierced with a fork. Drain all contents into a large strainer and place in a metal or glass bowl. Add the butter (preferably already at room temperature), pepper, and block of cream cheese (also preferably already at room temperature). Beat on high until well combined. If it is too dry, add some heavy cream or whole milk. If desired, add in shredded cheddar cheese to taste. Taste to see if more salt is necessary. Add the salt if it is. These potatoes are super thick and super creamy. Shown in the photo with my balsamic glazed roasted pork tenerloin. Mangia!
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