Wednesday, May 7, 2008

Mashed Potatoes

This is another of my own recipes, again with no exact measurements. I tweak it all the time. You pretty much can't go wrong with this, just make it as you desire. We like ours really creamy, so I might add more milk and really whip them. This makes a lot, and are great with the meatloaf as leftovers.

About 3-4 lbs potatoes, washed, quartered and peeled if desired
1/4 Cup butter
1/2 Cup milk
1/4 tsp salt
1/4 tsp pepper
1 tsp garlic powder or minced garlic
1 tsp. onion powder
4 oz cream cheese
1 Tbl parsley

Bring potatoes to boil covered in water, until tender; about 20 minutes once boiling. Drain. Place in large bowl or mixer using the paddle. Start mixing on a medium speed, adding in all the ingredients. Mix until desired consistency, adding in more milk if necessary. You can also twice cook these, by placing mashed potatoes into a baking pan and bake for about 10 minutes at 350'.

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5 Lovely Comments:

Jackie said...

OH do those ever look delicous! Love the addition of garlic and onion; never thought of doing that, thanks!

Elle said...

Is it bad that I want to dive in head first? And with my mouth opened wide?

Bobby said...

Interesting way to make mashed potatoes. I like the idea of onion powder. I also like the idea of creamcheese, I might have to try this sometime.

Jenny said...

I just made these and they are SOOOOO good. The cream cheese is the trick! I also twice baked them like you suggested and put some grated shredded cheese on top for some added color and flavor. Great recipe!

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