The Best Mashed Potatoes
"The Best Mashed Potatoes" recipe are the only mashed potatoes I make and they are only for the holidays. This is because they are so loaded and fattening that no one should be eating them year round! The best part of this recipe is that these mash potatoes stay the exact consistency you made them once they are leftovers and refrigerated. My family LOVES holiday meal leftovers and this is just one of the reasons why.
Secret ingredients: Sour Cream and Cream Cheese. Yes! That's what makes them so yummy, fattening and stay the same consistency after refrigeration.
So if you are only making them for the holidays...load up!
Peel, cube and cook on stove top:
5 lbs of Potatoes (around 20 small to medium sized potatoes)
Drain water and reserve potato liquid.
Mash potatoes with a mixer or blender. I use a hand mixer and a large mixing bowl. The trick to getting a nice mashed potato consistency without lumps is to:
1. Mash while the potatoes are still hot.
2. Add small amounts of your potato water gradually until the mashed potatoes become the consistency you desire.
3. Scrape the sides of your mixing bowl often while mashing the potatoes and blending in the water and other ingredients.
Add to mashed potatoes while you are mixing in the potato water:
8 ounce package Cream Cheese
1 1/2 cups Sour Cream
3 tsp Garlic Salt
1 tsp Salt
Pour the above Mashed Potato Mixture into a large Slow Cooker.
Top with 2 Tbsp Butter or Margarine.
Cover and Slow Cook on low for 4 hours.
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