Now in my house potatoes are a constant. Same with bacon, protein powder and Mr. Fantabulous. These are ‘tings I cannot live without. It’s kinda like air… it’s a necessity.
Since I’m home recovering from surgery Mr. Fantabulous has stepped up and started taking on all the work here including the cooking and baking. He kinda has no choice. Well okay he does as he could easily live on tuna, eggs, protein powder and the 30+ quarts of Italian Gravy I made him. However he would have one very, VERY cranky wife as I can’t just live on that. Being a cook I need a variety, I need to be in the kitchen. Now while I’m following my surgeon’s orders to the letter (no life, no cooking, no lifting, no life, no gym, no driving, no working out, NO LIFE) it has not been easy for me.
See I am not one to sit and let people take care of me. That’s not my role. Now don’t get all huffy with the phrase I used. It’s just I’m a very giving, selfless person. I feel better helping out, doing stuff, taking care of instead of being the one that is pampered. Sure it’s nice but I’m so independent that it’s a hard pill to swallow to be told “No Lori, you cannot do that”. However I took this time ‘off’ as a positive thing and have it allow me turn just sitting in the kitchen into a productive thing. As we all know Mr. Fantabulous isn’t really “allowed” to touch stuff in the kitchen. I mean he can make cereal, eggs and drinks but actual real food.. that’s my territory. Plus we won’t get into him touching my All-Clad pots and pans. That would be like my going into his garage and using his power tools to dig a hole in the garden. Yeah… we respect each others ‘stuff’.
Since the surgery I hadn’t really had an appetite. That’s pretty normal they say however for me that’s a great thing since my life sucks right now since I’m not allowed to work out. I’m still trying to calculate how many calories air has AND how many calories I can burn just breathing. LOL Since I’m on these horse tranquilizers they sent me home with for pain, I can’t take them on an empty stomach so I needed something of substance to help absorb the yuckiness of them. Immediately I went to mashed potatoes. Now I’ll fess up, my FAVORITE way to eat them is chunky and skin on but since my stomach wasn’t ‘quite right’ yet I figured I should go simple – creamy and mashed, no skin but with lots of love (as in the form of butter.. shhhh! Don’t tell my thighs that!).
So I was given the potatoes, peeled ’em and let Mr. Fantabulous do the rest. About 30 minutes later I had him drain them and showed him how to use a masher by hand. I tasted for seasoning (about 42 times…lol) and there before me was a bowl of perfectly mashed potatoes. Just a few sparse chunks, lots of creamy butter, salt and pepper. These were literally perfect.
Of course Mr. Fantabulous was standing there beaming with pride and these were the most absolute bestest potatoes ever made by mankind (cause he helped). LOL
Yes they really were that good.
Now I know you guys are used to more elaborate type stuff but every once in a while it’s nice to step back and just tackle the basics. See our TKW Family is growing day by day and I’ve had a bunch of kitchen ‘newbies’ contact me asking how to just make the basics. I encourage stuff like this as it keeps me grounded and reminds me that not everyone has many years experience in the kitchen. Plus I love the simple stuff.
You see with just one simple dish like mashed potatoes you can make so many other recipes out of it! Croquettes, Sheppard’s Pie, Pseudo Latke, Pierogie Lasagna and so forth. And it’s AMAZING with meatloaf!
Now please if you say you’re mashed potatoes come from a box then we really need to discuss our relationship. I just can’t…. I can’t. I just couldn’t look at you the same… I would know your dirty little secret and I’d be embarrassed. Now go out buy some taters and get to mashin’!
PrintPerfect Mashed Potatoes
- Yield: 4-5
Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook
Ingredients
- 5 large Yukon gold potatoes, peeled
- 6–7 tablespoon butter, unsalted
- 1/4 cup milk
- 1/4 cup cream (plus additional if needed)
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 4 ounces cream cheese
Instructions
- Place the potatoes in a deep pot and cover with cold water. You want the potatoes to be covered with 1-2” of water.
- Place the pot over medium heat.
- Bring to a boil and add 1/2 teaspoon salt.
- Cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance.
- Drain the potatoes in large colander. Place in a large bowl and add the cream cheese.
- Add the butter, milk and cream to the now empty potato pot and heat up til the butter is melted and the mixture is warmed..
- Pour the mixture over the potatoes and cream cheese. Mash the potatoes until they are creamy. If they appear a bit thick add in a few tablespoon of cream until desired consistency.
- Add in the salt and pepper and mix.; tasting for seasoning.Garnish with a pat of butter on top.
Never tried mixing in cream cheese! Excited to try this for thanksgiving this year!
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Not yet but I plan to after I stop crying!! Warmhearted story about grandma, I never knew mine but I am the grandma with lots of grand and great-grandchildren in and out at various times of day. Your story made me hope that my tribe, (don’t get too much one on one time) has fond memories of our times together. Thanks for the wonderful story. Let ya know about the meatloaf!!
Just made the pork roast and sauergraut. Will make mashed potatoes. I mash and whip before I add ingredients. I add the butter and whip as it keeps the taters from getting soggy. I don’t think there is enough salt in the boiling water, they taste flat to me otherwise. I add 3 or 4 garlic gloves to boil with the taters and mash them. I drain the potatoes and put them back in the pan and give a quick stir to get as much moisture out as possible. I use buttermilk (Knudson) if available. Some white pepper and whip until fluffy adjust for salt. Don’t over whip they turn to starch. I heat the buttermilk.
I love my mashed taters🤗
Best Regards
The key to great mashed potatoes: warm up the cream, butter and milk before you add them to your hot mashed potatoes. You wouldn’t think it matters but it does.
better yet- brown the butter and scald the milk
See I’m one of those odd ones that am not a huge fan of browned butter in this dish. I don’t care for the nutty flavor the browned butter imparts. Same with those that put roasted garlic in the milk/cream as well. I’m a mashed potatoes classic kind of girl.
Best Kitchen Wishes!
We love to have mashed potatoes with roasted garlic added! It’s now a must whenever I make a meal that includes mashed potatoes! I came across your recipes for pork and ‘kraut, and awesomest pork cutlets, and immediately printed them up! I do believe making the cutlets, using your mashed tater recipe as a base, adding roasted garlic, along with some asparagus and cold applesauce will be on the menu VERY soon! I’m so pleased I found your blog, I’m always looking for new ideas for meals, and you made me LOL when I read the story about Mr. F. scaring the beheebers out of you, after going through the freezer!
Aw thank you so much Jen and welcome to the TKW Family! Mr. Fantabulous is a treat and a true pistol! But I wouldn’t trade him for anything in the world. See I love roasted garlic and cheese to mashed potatoes but he’s finicky about stuff like that and would never eat it. I’ll make a small batch for me though.
Best Kitchen Wishes!
I was thinking about making these for New Year’s Day. If I am having at least 8 people at dinner, should I double the recipe? Also, with the pork roast, how big of a roast should I buy? If I bought a 6lb roast, would I cook it for the same length of time?
Hi Ali!
Yes for 8 people double the recipe or if you’re like me and want some leftovers or to give folks a plate to take home, triple it.
As for the pork roast, use this recipe – http://www.thekitchenwhisperer.net/2015/02/06/best-ever-pork-roast-sauerkraut/ and since you’re going 6lbs I would go with about 2 1/2 hours for cooking.
Best Kitchen Wishes and Happy New Year!
Thanks so much for answering me! So I bought a WHOLE pork tender loin…9lbs! I asked the butcher to cut it into a 7lb and 2lb roasts. I have never worked with something so big! Should I cut it into 2 smaller roasts so that I can fit it into my 6qt Dutch oven or should I just cook it all in a roaster? I really wanted a juicy and tender roast…will it still be as juicy in the roaster? How long should I cook it in the roaster or Dutch oven, being that it’s 7 lbs? I’m so excited about making this roast!
I have started using buttermilk in my mashed potatoes. It gives a delightful tang that really perks up the flavor.
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Hi Lori, Happy to report that the dinner was a success. The mashed potatoes were perfect, and I certainly am happy to know the technique for making and holding them as it’s something I will do pretty often as they go with so many meals and everyone loves home made mashed potatoes. The pork and sauerkraut was so well received. I think I might have slightly overcooked the roasts, but because the meat was so tender and juicy no one complained, and even I thought it was good as it wasn’t at all dry, and the flavor was spot on. Now if only I could figure out how to make spaghetti and meatballs off site and hold….LOL. I have found several recipes on your web site (I’m looking at your eye of round roast for one) that I think my church group will love. Thank you so much for all your help.
WOO HOO! That’s awesome Terry!
Instead of spaghetti and meatballs, why not make trays of stuffed shells? You can either prep them ahead of time (just make the noodles per the box instructions), whip up the filling (I have a recipe on my site for shells) and then fill them. Next just add some sauce to your pan (whatever you would cook them in), put in the shells, add a bit more sauce then freeze? Then when you’re ready to bake, just pop the pan into the oven and bake away. Shells are great even just warmed.
If you wanted, make them in those metal tin trays (the ones you can use with sternos below them) and after you bake them, put that pan in another metal tray (with a bit of water in it but do not let the water touch your shells tray) over sternos? That’ll keep them warm for hours.
Same with rigatoni! I do that all the time for catering.
I’m thrilled you’re having a blast with all my recipes. That really means a lot to me!
Best Kitchen Wishes!
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Thank Lori,
I actually have made stuffed shells a couple of times. It was the first meal I served at the church, and trying to learn how to use the electric roasters. I am planning to make chicken Parm. in February and would like to have a side dish of pasta. The rigatoni is a good idea. So glad I found your site.
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Question – I want to make this on Wednesday as well as your wonderful sounding pork and sauerkraut recipe for a large group of people at a church supper. I plan on doing all the preparations at my home and then take them to the church about an hour before we will be serving. I have a nine pound pork roast that I will cut in half and bake. At the church we do not have a stove or oven, but we have several large electric portable ovens, crock pots etc. If I make the potatoes, will they be okay in a crockpot to keep warm? Should I slightly undercook the pork and then put it in one of the “ovens” on a low temperature, or do you have a better suggestion? Thank you so much for your help. By the way I do this weekly for 15 to 30 people, do you have any menu suggestions? I just found your website today, but am so impressed with the recipes I’ve seen so far. Thank you for your help.
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Hi Terry!
First, welcome to the TKW Family! I’m thrilled you found us 🙂 Let’s tackle the pork first. Pork like this only has a carry over temperature of 5-10 degrees. I would cook to about 150, wrap with foil and then heat at the church. The roast is super juicy and tender. Since you don’t have an oven, I’m hesitant to advise you to under cook it. Also, if you want to make this in the crock pot, pan sear the meat following the recipe and in the bottom of a 6qrt crock pot add in the sauerkraut, caraway seeds, onions, brown sugar and pork (water if you drained the kraut). Cover and cook on low for about 8-9 hours. Now since you have such a big roast you can split it in two. Make sure though you pan sear the pork first before putting it in the crock.
To make the potatoes, do this:
Make your mashed potatoes per the recipe above. Next, butter the insert of the slow cooker. Drizzle a small amount of cream in the bottom. Transfer the mashed potatoes to the slow cooker, and set to LOW. Keep warm for up to 4 hours, stirring once an hour. Stir before serving. The mashed potatoes will stay warm and creamy. Keep stirring in any cream that separates out; you may find that the potatoes get a little thinner as they sit.
Does that help?
Best Kitchen Wishes!
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YOU ARE THE BEST!!! I will let you know how it turns out. By the way I’m going to tackle the unrolled pumpkin roll for dessert. (Call me crazy) I cannot tell you how glad I am that I found your site. I love to cook, but have found my new role with the church a challenge with so many different tastes. Your recipes seem to be universally appealing, and budget friendly. I will be frequently checking your site for suggestions, guidance and ideas.
Nah, I’m just me; just Lori. Thank you Terry!
The pumpkin roll is super easy. Also if ever you find a recipe of mine you need tweaked – say made healthier, low fat or how to even tweak it, let me know. Just shoot me an email at lori@thekitchenwhisperer.net
Growing up as poor as I did, I learned to cook from the heart. I learned that you didn’t need the fanciest ingredients or 9,000 items to make a dish good. That often simple is best.
Best Kitchen Wishes!
Lori
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