Creamy Mashed Potatoes
This is a tried and true Thanksgiving staple that is just perfectly creamy and rich but not overdone. It might seem like a lot of cream and butter but this recipe is made for a crowd! Bonus: leftover mashed potatoes can be easily reheated and are great for homemade gnocchi.
Serves 10-12
Ingredients:
8 lbs Yukon gold potatoes, peeled, diced and squared into 1” cubes
2 blocks cream cheese
2 sticks unsalted butter
1/3 cup sour cream
1 Tbsp salt
1/2 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1 Tbsp dried basil
To Serve:
2-3 pats unsalted butter
Fresh herbs of choice
Directions:
Fill a large stockpot with water and bring to a boil. Once boiling, add potatoes. Cook for 20-25 minutes or until soft. Drain and mash with potato masher in a large mixing bowl. Once mashed and into smaller pieces, add cream cheese, butter, sour cream, salt, pepper and spices. Using an electric hand mixer, combine until smooth. Taste and adjust seasoning as necessary. Garnish with a few extra pats of butter and fresh herbs. Serve immediately. If needing to keep warm, simply put in a baking dish, cover with foil and place in oven on warm or approximately 200 degrees until ready to serve.
If making a few days ahead of time, place in a baking dish coated with cooking spray and cover with foil. Refrigerate. When ready to eat, mix in 1 cup of milk, cream or broth to potatoes. Stir well. Reheat in 350 degree oven for 20-30 minutes with foil on. Add a few pats of unsalted butter for last few minutes and remove foil.