Recipe Corner: ”Creme de la Creme” Mashed Potatoes

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How-to-Geek

These creamy mashed potatoes will satisfy even the pickiest eater at the Thanksgiving table! With a simple mashed cauliflower alternative, this recipe is extremely versatile to ease holiday stress!

Ingredients

       4 lbs. Yukon gold potatoes

        ½ c sour cream

        ¼ c cream cheese

        ¼ c parmesan cheese

        ¼ c salted butter (4 T)

        2 garlic cloves, minced

        Milk or cream, to thin

        Salt and pepper, to taste

        2 T salted butter for boiling potatoes

        Handful green onion, diced, for garnish

**For cauliflower alternative only: 

        Replace potatoes with 3 packs (about 36 oz) of frozen mashed cauliflower

        2 T cornstarch

        4 T milk

 

Directions:

For mashed potatoes:

  1. Prepare potatoes by peeling skin, cut into quarters. Place potatoes in a large pot of boiling water along with 2 T of butter. Boil until tender, but not mushy. Drain all water.
  2. Before the potatoes are fully cooled, mash them with a potato masher until smooth.
  3. In a small skillet, sauté the minced garlic in butter until fragrant.
  4. Stir in sautéed garlic, sour cream, cream cheese, parmesan cheese, ¼ c butter, salt, and pepper. Cook potatoes over low heat until the ingredients are blended and potatoes are warm. Add in milk or cream until the potatoes reach desired consistency.
  5. Serve with green onions. Enjoy!

For mashed cauliflower alternative:

  1. Defrost frozen mashed cauliflower. Add to a large pot; heat until warm.
  2. Prepare a thickening slurry. Mix together cornstarch and 4 T milk until smooth. Stir into the potatoes; bring to a simmer until thickened.
  3. In a small skillet, sauté the minced garlic in butter until fragrant.
  4. Stir in sautéed garlic, sour cream, cream cheese, parmesan cheese, ¼ c butter, salt, and pepper. Cook cauliflower over low heat until the ingredients are blended and cauliflower is warm.
  5. Serve with green onions. Enjoy!

 

Notes:

For potatoes:

  • Leaving some skin on the potatoes creates an interesting play on texture! 
  • Varying how mashed the potatoes are and leaving some larger chunks will keep them from becoming mushy.
  • Be careful not to waterlog your potatoes! Boiling them or allowing them to sit in water for too long will create a grainy, watery texture. (If this does happen, you can salvage them by cooking out the excess water once your potatoes are mashed, before adding the other ingredients.)

For cauliflower:

  • Since frozen mashed cauliflower can be a very watery product, a slurry will thicken it into an enjoyable consistency. In order for a slurry to thicken, you must bring it to a boil and cook for a few minutes. You may need to increase/decrease the amount of slurry you use to reach desired thickness. 
  • If you accidentally over-thicken your cauliflower, just add milk or water until smooth!