Long name, huh? Well, it’s true!
Once upon a time, I was not a foodie. Occasionally, I still have my non-foodie moments. I enjoy Spaghetti-O’s, Chef Boyardee Mini Ravioli and chicken nuggets from time to time. Everything in moderation, right? There was a time in my life that the only mashed potatoes I would eat came from a box. Flakes…smooth, creamy, re-hydrated flakes. It was a texture issue for me. I could handle the lumps in homemade mashed potatoes.
Many things have changed over the course of time, one of them being my texture issue with potatoes (and sushi!) I will still make the pouch potatoes from time to time, but not often and usually only when I’m in a hurry. These potatoes put the pouch to shame, and are the perfect topping for the Shepherd’s Pie recipe that is forthcoming.
The Best Mashed Potatoes That Never Came Out Of A Box
2 Pounds Idaho Potatoes
8 Ounces Reduced Fat Cream Cheese
1/2 Cup Sour Cream (Fat Free or Low Fat)
1 Teaspoon Salt
1/2 Cup Milk (Fat Free or Low Fat)
Yep. That’s it.
Wash, peel and rinse your potatoes. Slice the potatoes and place them in a sauce pan. Cover the potatoes with water and bring them to a boil. Cook the potatoes until they are fork tender.
Place the drained potatoes in a large mixing bowl. Add the cream cheese, sour cream and salt. Using a hand mixer, blend the potato mixture while gradually adding the milk. Continue whipping the potatoes until most of the lumps have been smoothed out.
What you end up with is a fantastical, thick, rich, creamy mashed potatoes. Top them with some gravy and you’ll never look at the boxed potato flakes the same way again. I promise.