Thanksgiving is coming, so we’ll be posting Turkey Day related posts from now until T-day.
Thanksgiving is my favorite holiday. Mashed potatoes are probably why. And the gravy. And sweet potato casserole with mini-marshmallows, thank you very much! But back to the mashed potatoes! While I love the smooth, creamy, gravy laden potatoes of the holidays, during the rest of the year, I like chunky potatoes loaded with flavor.
I like to use Yukon Golds due to their perfect balance of waxiness and starchiness. I always leave the skins on because 1. there’s a lot of nutrients there and 2. I’m too lazy to peel potatoes. These potatoes have a lot of ingredients, but they all combine to make the most delicious tangy, salty, creamy potatoes. You won’t even miss the gravy. Mash away!
loaded mashed potatoes
2.5-3 pounds Yukon gold potatoes
4 tablespoons unsalted butter, sliced
4 ounces cream cheese, softened
1/4 cup sour cream
1/2 cup half-and-half or milk
1/2 teaspoon freshly ground black pepper
Wash and scrub the potatoes thoroughly. Cut the potatoes into 1-inch chunks and put them in a large pot. Cover the potatoes with cold water and a tablespoon of salt. Bring to a boil, and then simmer and cook about 10 minutes until the potatoes are cooked through. Drain the potatoes in a colander and then return them to the pot they were cooked in. Mash them a little before adding the additional ingredients. Add the butter, cream cheese and sour cream and continue mashing the potatoes and incorporating all of the ingredients. When they’re well mixed, stir in the half-and-half or milk with a wooden spoon. Add the pepper and then taste for seasoning, adding up to 2 teaspoons of salt, 1/2 a teaspoon at a time.
If you like super creamy mashed potatoes (no lumps), then you’ll want to peel the potatoes before you cook them and then run them through a food mill or potato ricer before you add the other ingredients or use a hand mixer after adding everything.
These potatoes can be made ahead and refrigerated. Put the mashed potatoes in a casserole and warm through in a 350 degree oven for about 20-30 minutes. Top with pats of butter before baking if you’re into that sort of thing.
Optional toppings to make truly “loaded” mashed potatoes include crumbled bacon, shredded cheese, and sliced scallions. Also, some roasted garlic added during the mashing would be amazing! YUM!