The Best Mashed Potatoes EVER!

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You can make the perfect mashed potatoes!  By paying attention to little details, your potatoes will be the best ever.

Choose The Right Potato:  Potatoes vary in starchiness, moisture and taste. The best choice for mashed potatoes is Yukon Gold, a yellowish, buttery tasting potato that fluffs nicely. Russets and red potatoes will work in a pinch, but lower your expectations on flavor, creaminess and taste.

Boil Thoughtfully:  Once your potatoes are washed, and cut in uniform sized chunks, place them in a stock pot, barely covering them with water. Add a half teaspoon of salt to the water, boil until just tender -- not too firm and not mushy -- about 20 minutes.

Remove Moisture:  Drier potatoes will mix with your cream and butter better, so drain your potatoes well and return them to the warm pot. Turn on a low heat for a few minutes to allow the steam to escape.

Take Your Mashing Personally:  While using a mixer or food processor sounds easier, the best way to mash those tender potatoes is to mash them by hand. This way, the potatoes will fluff up into a perfect texture, and not be hacked into a pulverized mess.

Be Generous With The Fats:  You don’t make this dish because you’re watching your weight. You make it because it tastes so great with roast turkey or meatloaf and gravy. Add two tablespoons of butter per 1 1/2 pounds of potatoes. For extra liquid, slowly add 1/4 cup heavy cream, a bit at a time, to achieve your desired texture. For extra pizzazz and creaminess, add in 1/4 cup softened cream cheese and gently stir into the potatoes until smooth.

Make Ahead:  This amazing dish can be made up to two days in advance! Grease a casserole dish with butter, pour potatoes into the dish, smoothing out the top. Dollop bits of butter on top. Cover with foil and refrigerate. On the day you want to serve, bring dish to room temperature, then pop into a 350 degree oven for 30-45 minutes. For a crust on top, bake uncovered.


Ingredients (makes 2-4 servings):
1 1/2 pounds Yukon Gold potatoes
2 Tbsp. salted butter
1/4 cup heavy cream (more if desired)
1/4 cup softened cream cheese (optional)
salt and pepper to taste


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