Just so you know, mashed potatoes are literally one of my favorite foods. Definitely a top five. They’ve been my favorite since I was little. My grandma knew to make extra mashed potatoes because I would eat so much. They are basically just the ultimate comfort food and always remind me of big family get togethers. What’s better than a forkful of mashed potatoes, corn and a little gravy. OMG.
I started making the mashed potatoes for family gatherings at a young age. Mainly just because I wanted to make sure they were really, really good. I like a good creamy but rustic mashed potato and don’t skimp on the butter.
So I’m sharing my mashed potato recipe since Thanksgiving is coming up soon. Now, this is the recipe, however, I feel like I do a lot by taste. So start with these amounts and then taste and add more to make it perfect for your taste. This recipe calls for a lot of butter, do not be alarmed. But it’s Thanksgiving!
Enjoy my absolute favorite mashed potatoes!
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Mashed Potatoes
Ingredients
5 pounds Russet potatoes
1 cup (2 sticks) butter
1 package (8 ounces) cream cheese
1/2- 1 cup milk
1 teaspoon Lawry’s season salt
1 teaspoon black pepper
Instructions
1. Cook the potatoes. Whatever way you like best, oven, boil or microwave. I choose microwave because I’m impatient and I have this cool fabric pocket thing my grandma gave me for microwaving potatoes. Also, I leave the skin on my potatoes because I like a more rustic taste. But you can totally peel them if that is your preference.
2. Once cooked, cut into chunks and place in a mixer bowl. Add butter, cream cheese and milk. Mix on low for about a minute.
3. Scrape down bowl, add Lawry’s and black pepper. Mix again on low for about 30 seconds. Taste to see if you want more butter or milk, then mix again.
4. Careful not to overmix, otherwise potatoes will become gummy. Always mix on low. Mix until you get the desired consistency.
5. Transfer to serving bowl and enjoy my favorite food!
Notes
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