Tuesday, November 18, 2008

Ultimate Cream Cheese Mashed Potatoes

Ultimate Cream Cheese Mashed Potatoes - Cream cheese mashed potatoes, with butter and cream of course, are all the rage these days. This version is from Martha Stewart's mom, Big Martha so I'm guessing its been around awhile.

Ultimate Cream Cheese Mashed Potatoes

These are the perfect holiday mashed potatoes. Period. Potatoes. Butter. Heavy cream. Whole milk. Cream cheese. And more butter. You really do not need another one. I was watching The Martha Stewart Show and she was making her mom (Big Martha's) mashed potato recipe with Snoop Dogg. (yeah, you heard that right ... Snoop Dogg on Martha Stewart, seems they're BFFs!) Now... in all fairness, this recipe probably isn't a recipe that you'd want to prepare on an every day basis, but more like a special occasion or holiday recipe.

Me, I haven't done the big solo Thanksgiving or Christmas spread for all the family since I married The Cajun because my parents have passed on, my son is married and my daughter in law has a very large family event, so he and I usually go to my cousin's house, to the in-laws, or sometimes, to my son's house for the holidays when they host. I often miss having all the leftovers - especially the turkey - so almost every year I do a before or after mini Thanksgiving spread with all my favorites just for me and him... and just for the leftovers.

Anyway, I love when Martha features Big Martha's recipes, and this one is a definite winner. The best ever mashed potatoes, hands down. Here's how I make them.

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Recipe: Ultimate Cream Cheese Mashed Potatoes

©From the Kitchen of Deep South Dish
Prep time: 5 min |Cook time: 45 min | Yield: About 8 servings

  • 3-1/2 pounds potatoes, Russets or Yukon Gold
  • Kosher salt and white pepper or freshly ground black pepper
  • 8 ounces cream cheese, softened at room temperature
  • 1/2 cup (1 stick) of unsalted butter, softened at room temperature
  • 1/4 cup whole milk, warmed
  • 1/2 cup heavy cream, warmed

Place unpeeled potatoes and 1 tablespoon salt in a medium pot, cover with cold water by 2 inches, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain, and let stand until just cool enough to handle. Rub off skins, and discard. Cut potatoes into large pieces.

Combine potatoes, cream cheese, butter, milk, and 1/4 cup cream in a mixer bowl fitted with the paddle attachment. Beat until combined. Season with salt and pepper, and beat to desired consistency.

Return mashed potatoes to pot, and place over medium heat. Add remaining cream, and cook, stirring constantly, until heated through. Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours.

Cook's Notes: These potatoes, with a tiny bit of adaptation, are perfect to make a large tray of Make-Ahead Mashed Potatoes for a Crowd for a potluck or a bigger holiday dinner. Lighten these up by using lower fat products in place of the butter, cream and whole milk. You won't have the same flavor as full fat, but some things to try include low fat and fat free cream cheese, plain or Greek yogurt, sour cream, fat free evaporated milk, 1% milk, fat free half and half, buttermilk or a fat free broth. Margarine may also be used in place of the butter.

Garlic Mashed Potatoes: You can add the peeled cloves directly into the boiling water with the potatoes, then remove, roast in a pan for additional flavor, and mash them. Add to the cooked potatoes. For this recipe you'll want most of a full head of garlic, but use it to taste, adding some and tasting before adding more. Even better is roasted. Cut off the tip end of a whole head of garlic, place it with the cut side up into a piece of aluminum foil, drizzle all over with good olive oil, pull the sides up a bit and loosely cover. Roast in a preheated 400 degree oven for about 30 minutes or until the cloves are fork tender. Let cool, then squeeze out what you want to use and mash. Add to the potatoes. Save or eat the rest!

Source: http://deepsouthdish.com

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Posted by on November 18, 2008

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