Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Homestyle Mash Potatoes

on April 1, 2014

I guess my favorite tool has to be the food mill, for two reasons. First it was passed down to my from my Nana, second is, you just cant beat it for making the best mash potatoes ever!Image

I start out with a bag of Yukon Gold potatoes and cover them with cold water. Bring them up to a boil and salt the water well. I let them boil for around 10 minutes then I turn the heat off and let them sit in the hot water for another 10 or until fork tender. Take them out of the water to cool and then they are a breeze to peel.Image

So now in a large bowl set up with the food mill, start processing the potatoes through the mill. After all the potatoes have passed through add the good stuff. add 3/4 stick of melted unsalted butter, 1-8 ounce bar of room temperature cream cheese, 1 tablespoon of kosher salt, 1 teaspoon of fresh cracked black pepper, and start with 1 cup of half-n-half. You can always add more if needed. I use a hand held electric mixer on low and mix all the ingredients together. If you think you need a little more of the liquid add it in small amounts until your potatoes are the consistency you want them. I finish mine with some garlic chives from my garden. The chives give a nice mild onion bite with a kiss of garlic.Image


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