|Sunny's Mashed Potatoes|
I am in a potato coma and I don't care!
I dove into these creamy, tangy potatoes and just couldn't stop. We usually reserve these for special occasions, because they are so rich (...and by "rich", I mean fattening!). I made them tonight, though, mostly because I recently got braces and can only drink soup using a straw (frustrating!) and I was dying for something "solid" that I didn't need to chew.
Anyway, these are always on our table at Thanksgiving so I wanted to share this easy recipe with you. I'm reasonably certain, that once you have these, you will love them as much as we do. Don't be fooled by the few simple ingredients.. the combo is simply magical.
I first had mashed potatoes this way at my sister-in-law Sunny's home. She is quite the cook and these potatoes are but one example.
Sunny's Mashed Potatoes
Serves 4-5 (recipe easily doubled)
2 extra large russet potatoes, peeled and cut into large even chunks
1 stick butter, room temperature
1 8-ounce package cream cheese, room temperature
1 cup sour cream, room temperature
kosher salt to taste
freshly cracked pepper to taste
Place potatoes in a large pot and cover with water. Be sure pot is large enough for water to cover potatoes and not be more than 3/4 full. Heavily salt the water. Bring to a boil and cook until potatoes are fork tender, approximately 15 minutes.
Drain potatoes and return to the pot. Add butter, cream cheese, and sour cream, then mash using a potato masher. Alternatively, you may blend using a hand mixer. Add salt and pepper to taste.
|mashing the potatoes, butter, cream cheese, and sour cream|
|delicious, creamy, and rich|
|I would forego dessert for these potatoes!|
PS, I know there's a lot of butter, cream cheese, and sour cream (calories, calories, calories!) in these, but there are only a handful of times a year that I'll splurge on these, and for me - it's well worth it!