Perfect potatoes every time!

…Wait, I feel a dance break comin’ on!

“A mashed potato started long time ago
With a guy named Sloppy Joe” -Dee Dee Sharp

Now that that song is stuck in your head, let’s move along. You can thank me later.

*I adapted this recipe from Rachael Ray’s mashed potato recipe.

I used to hate mashed potatoes. Yes, I said it. I just did not like them. I was the picky kid at Thanksgiving who would just eat the rolls, turkey and ham. Baby, we’ve come a long way! These mashed potatoes changed my mind. I love the tang the cream cheese adds.

It took me a long time to figure out how to make my mashed potatoes right. My husband has a lot of opinions on mashed potatoes. Which is odd, because he is generally a quiet guy. Either my potatoes were too lumpy or too runny or too cold. I have finally figured it out. I will spare you the grief of bad potatoes. It will really ruin your night.

Ingredients (this is perfect for my family of four, double this if you have more people to serve):

2 1/2 pounds russet potatoes
8 oz. softened cream cheese
1/2 softened stick salted butter
1/3 cup heavy cream
1 tsp. salt
1/4 tsp. ground pepper

Peel and cut 2 1/2 pounds of russet potatoes into one inch pieces. The pieces should be similar, but do not have to be perfect.

Place cut potatoes into a pot of cold salted water. Turn heat on under pot to medium high. When water starts to boil, turn heat to medium. Cook potatoes for 20-22 minutes from the time they started to boil. This pot took 21 minutes. When potatoes start to break when you pierce them, they are done. Turn heat off.

*Please remember to time your potatoes. Is there a bigger turn off than lumpy mashed potatoes? Oh, a bossy woman, you say… Um, …nevermind…But still time your boiling potatoes!

Drain potatoes into a colander in the sink. Transfer potatoes back to the pot they cooked in. Turn heat back on to low and cook potatoes for one minute. This will get any excess water out of your potatoes. Turn off heat again. Transfer potatoes to mixer (if you have a handheld mixer, just turn off heat and continue to follow the next steps).

Add butter and mix potatoes at medium speed for two minutes. Turn mixer off and on to scrape the side as needed.

Add cream cheese. Mix for two minutes.

Add cream, salt, and pepper. It is so important to add the cream last, because adding the cold cream first will cause the potatoes to seize up (for lack of a better description). You want them bent to your will first with all of your creamy goodness. Mix for two minutes (there went six minutes of your life you’re never getting back. But it will be worth it!).

Eat immediately (you can sneak a couple of bites. I won’t tell) or put in a dish and dot with butter. Put in a 200 degree oven to keep warm until you serve (obviously you should not leave these in the oven for a long time).

And then serve with your favorite dish. I served these potatoes with chicken fried steak. My favorite way to serve them is with braised short ribs. I love these potatoes! It took me years to figure out the right proportions. Years of bitter disappointment. Enjoy!

If you try these, please let me know! I always love to hear from you.