If you’re new to Cooking with Christina, you need to know:
- I cook mainly by eyeballing
- I measure with my soul
- We’re mostly winging it (outside of cooking included)
Creamy Mashed Potatoes
What you’ll need:
- red potatoes (any will work. Red potatoes make for thick, creamy mashed potatoes, though!)
- a pot of water
- salt
- butter
- cream cheese
- sour cream
- half and half, heavy whipping cream, or 1-2% milk
What you’ll do:
- add salt to your water in the pot, bring to boil
- while water is heating up, chop your potatoes into small chunks
- if you don’t like skins in your mashed potatoes, peel before you chop
- once potatoes are chopped, drop in water
- boil til they’re soft but not mushy, about ~30 minutes (check with fork)
- drain potatoes
- once drained, add in 3 heaps of butter (I use ~5-6 medium sized potatoes, so add butter accordingly)
- add in 1/3 brick of cream cheese
- add in one heap of sour cream
- mix it together. I use a fork to mash, my husband uses a hand mixer.
- if your potatoes have formed a paste, add in 1/4 c (quick splash) of milk or creamer
- sprinkle in some garlic powder at some point, too
- mix again
- taste and texture test- if they need to be thicker, add in more cream cheese or sour cream. If too thick, add more milk
- butter will make it saltier, so will more salt (duh)
- pepper to taste
Cooking mashed potatoes with an exact recipe is sacrilegious in this house. You measure this shit with your soul!
Seriously the creamiest, most comforting bowl of mashed potatoes ever awaits you. Serve with whatever you want, but check out this salmon recipe that pairs perfectly.
Happy eating!