Anyone who knows me well, knows that I LOVE potatoes! Fries, mashed, baked, hashed…..you name it, with some ketchup I will devour it. I have been spending more time in the kitchen as I am 6 months pregnant and really on a mission to avoid fast food runs. My mother gave me a great recipe for a Mississippi Pot Roast and I needed a side to compliment it. POTATOES! Pot Roast over mashed potatoes, what a divine combination. Being that the pot roast was cooking in the slow cooker for 8 hours, I knew it was going to be tender and rich so I wanted the potatoes to be able to stand up to the flavor and richness of the beef.
I always watched my Mother make her mashed potatoes for years using butter and milk. And they were just okay, sorry Mom! I knew it had to be a way to create those creamy mouth-watering potatoes served at restaurants. So I went on the internet search to find the secret. The Pioneer Woman, came to my rescue. The secret is……CREAM CHEESE! Yes! I said CREAM CHEESE! Paired with butter and some Half & Half, my mashed potatoes tasted like a dream. So rich, creamy, and delicious!
- 5 to 6 Russet potatoes
- 1 stick of sweet cream butter
- 1/2 8oz package of softened Cream Cheese
- 1/2-1 cup of Half & Half
- Salt & Pepper
- Peel & cut potatoes into smaller pieces
- Bring large pot of water with a pinch of salt to a boil
- Add potatoes, boil 25-30 minutes
- Return to pot & mash
- Add butter, cream cheese, and half & half
- Mix VERY well
- Add salt & pepper to taste
I look forward to making more creamy mashed potatoes in the future and I hope you do too now that I have shared the secret ingredient! For a more in depth run down of The Pioneer Woman’s recipe please visit her blog post on Thanksgiving mashed potatoes:
Images credit: Thepioneerwoman.com