Friday, November 30, 2012

Creamy Holiday Potatoes

Around Thanksgiving and Christmas are the only two times in a year that I will forgive myself for all the unhealthy foods I've eaten. Throughout the year, I make my mashed potatoes using skim milk and very little butter or other fats. These mashed potatoes are rich, indulgent, and delicious, however fattening it may be, and I will ONLY make it around the holidays! Make sure you have a potato masher because if you use a handheld mixer it will overwork the starch and will make your creamy mashed potatoes turn into gummy mashed potatoes- not palatable.

Creamy Mashed Potatoes
Yields: 3-4 servings

1½ pounds Idaho potatoes, cubed
5½ tbsp. unsalted butter, cubed, room temperature
2½ ounces cream cheese, cubed, room temperature
2 tbsp. heavy whipping cream
½ tsp. Lawry's seasoning (optional)
salt and pepper, to taste

Bring a large pot of water to a boil and salt generously. Once boiling, place potatoes in the water and cook until fork tender. Depending on the size you cut the potatoes, they may take anywhere from 20-45 minutes; mine took about 25 minutes. Once cooked, drain in a colander and put the potatoes back in the hot pot and over a very low heat. Putting the potatoes back into the same pot over a low heat allows for excess water to evaporate. I found that cubing the butter and cream cheese before bringing them to room temperature will allow quicker meting, but cubing is not necessary. Once melted, add in the heavy whipping cream. Taste for salt and pepper and adjust your seasoning. If you choose to add the Lawry's seasoning, go a little lighter on salt.


Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 380.7
  • Total Fat: 25.6 g
  • Cholesterol: 75.0 mg
  • Sodium: 92.1 mg
  • Total Carbs: 34.6 g
  • Dietary Fiber: 5.1 g
  • Protein: 5.3 g

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