Southern Style Mashed Potatoes |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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My family prefers mashed potatoes that 'stick to the ribs,' meaning that they like them thick. Not everyone does, so you can add liquid to thin them out as you wish. Also these freeze well, but can also be served immediately instead. Read more . Many sites will say not to use a mixer when making mashed potatoes because it makes it gummy . This gets definitely thick and gummy, but it still is good and I don't have the time nor energy to mash them by hand. Quick and easy are my middle name, and besides, the mixer still does the job well enough. Prep and cook times are approximate. Ingredients:
5 lbs. whole potatoes, scrubbed and rinsed (i either use red or russet) |
1 (8 oz.) pkg. cream cheese, softened |
1 stick of butter or margarine, softened |
1 1/2 tsp. salt |
1/2 tsp. pepper |
4 slices bacon, cooked and crumbled |
1/2 lb. cheddar cheese, shredded |
2 tbs. chives (when i freeze this recipe, i add this after it's defrosted and ready to serve) |
milk or sour cream, as desired. |
Directions:
1. Set out cream cheese and margarine, to warm up and soften.
2. Place whole potatoes (skins intact) in a large pot. Fill it up with water, until it just covers the potatoes.
3. Boil the potatoes only until you can slide a fork, without force, into them and they don't fall apart. If they fall apart, they're a bit overdone and might become runny. They're still usable, but they might not be as thick and creamy.
4. Drain the potatoes, then place them in a very large bowl. If your bowl isn't large enough, you may need to divide the ingredients up in half and two sets separately.
5. With skins still intact, mash the potatoes up first by hand to break them apart well.
6. Fold in the cream cheese, butter or margarine, salt, pepper, bacon and chives (I hold off on the chives if I'm going to freeze them, as noted above).
7. This is when I use a mixer until they are especially creamy. The mixer also helps break apart large strips of skins. If it's too thick to work with, add a bit of either milk or sour cream in small bits until you're satisfied with consistency, then serve.
8. When freezing, I do not add milk or sour cream because they become runny. I reheat them and stir them up good to distribute any condensation, and fold in the chives.
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