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Award Winning Mashed Potatoes

(4 Votes)
SERVES
4
COOK TIME
25 Min

This Award Winning Mashed Potatoes recipe is sure to make you feel like a winner anytime you serve them. Whether for a holiday or any day you'll always end up with a creamy, fluffy result.

What You'll Need:
  • 2 1/2 pounds Idaho Russet potatoes, peeled and cut into chunks
  • 1/2 stick butter, softened
  • 4 ounces cream cheese
  • 1/4 cup milk
  • 1/4 cup sliced chives or 4 scallions, sliced thin (optional)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
What To Do:
  1. Place potato chunks in a soup pot and add just enough water to cover.
     
  2. Bring to a boil over high heat and cook 20 to 25 minutes, or until tender. Drain well and return potatoes to pot. Place back on heat 1 minute to make sure all water is gone. 
     
  3. Add remaining ingredients and beat with an electric mixer until smooth and creamy. Serve immediately. 

 

Notes

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Thank you for your concern, however, the pot that Howard used has a black ceramic, scratch-resistant interior surface which is nickle-free and anti-bacterial. We can easily see how you might confuse this with a traditional non-stick coating. The pot he used in this segment is made by Silit. Hope you have a happy Thanksgiving. Enjoy!

blackshoe2000, I cringed when I happened to see Howard beating those potatoes with an electric hand held mixer in a non-stick coated pot. Doing that also ruins your pot. That's as bad when you see people using a wire whisk on those non-stick skillets as well. Guess it's not their own cookware they're using, so why should they care!! As for the mashed potatoes... I always make mine with real heavy whipping cream and butter (heated together in a small saucepan first), then I add that along with some black pepper and a good sprinkle of Mrs Dash Table Blend Seasoning to my potatoes. I use to beat the mashed potatoes with an electric hand held mixer, but the potatoes never stayed 'hot' for very long, so I just mash them thee old fashion way, with a potato masher. I surely don't mind if my potatoes end up with a few small lumps.

Just watched him make this. He dumps spuds back into a NON-STICK coated soup pot and beats with electric mixer. NO NO NO, your a professional? You like eating tiny bits of chemical laden non-stick coating in your mashed potatos? Unbelievable.

I'll have to try this..I use sour cream instead of the cream cheese.

me too, sour cream is better for mashed potatoes in my book. save the cream cheese for cheesecake

I've also used buttermilk in place of milk - uuummmm! Haven't used cream cheese but will try it!!

I use a recipe very close to this but use new potatoes instead (the ones with red skins) and I dont peel them! Just wash them, dry them, cut them into chunks and cook the same way. If you eat the skins on baked potatoes youre gonna love this style AND you keep all the vitamins and nutrients in the dish instead of peeling them away ... oooh its sooooo gooood!

I LOVE the potato skins. I hate it when I order a baked potato at a restaurant & the skins are not scrubbed at all, some still have little dirt clumps in & around the eyes.

one thing to say OOH ITS SO GOOD

Thank you "Mr. Food" for all the wonderful and tasty recipes! I'm never disappointed. These potatoes are great. The kind I've made for years, I've added the butter, salt and pepper, along with 'onion powder' and use sour cream, then mix it. Pretty tasty that way, and can even add shredded cheddar cheese. Thanks again and keep those great recipes coming! One of your fans, sincerely, Sherry

I have used a variation of this.. except instead of milk I use canned evaporated milk... makes it much more creamy...

Thats a great idea, I'm going to try it

Will try this recipe. Looks wonderful. And easy too.

>> jnm1223 2361319 >> Need this recipe for 10 lbs. of potatoes.. Just multiply everything by 4: Figure on 1cup of butter (2 sticks), 16 oz. cream cheese, 1 cup milk, 1 cup sliced chives, 4 tsps. salt, 1 tsp. pepper. Of course, cooking is all about personal taste, so you can adjust quantities to suit what tastes right to YOU.

@svenska. Do you have XP or Vista computer. Those older models do not upload the videos as nicely or as quickly as the two I have just mentioned. Feel free to go to the library and look at the video there. Their computers are more up to day. Just a thought.

Need this recipe for 10 lbs. of potatoes

Need this recipe for 10 lbs. of potatoes

It's not that difficult to figure out unless you flunked math.

When I try to watch the video, nothing happens, and I'm logged in. Any suggestions?

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