Sunday, November 21, 2010

Mashed Potatoes

Cheesy, creamy and delicious. Perfect for your Shepherd's Pie or served with gravy.

3 pounds potatoes

½ cup parmesan
½ cup Romano
½ cream cheese              
½ cup milk
1  stick butter    
3 cloves of garlic
Salt and Pepper to taste
Cube potatoes and get them in a pot and cover them with cold water. Bring to a boil and season water with salt. *see tip at bottom* Cook for 20-25 minutes until fork tender.

Drain potatoes. Using an electric mixer, beat potatoes with Parmesan, Romano, cream cheese, milk, butter and garlic until smooth or to desired "with lumps" consistency. Add salt and pepper to taste.

Tip from the cook: Anytime I make potatoes, pasta or rice, I always season my boiling water with salt AND chicken bouillon. I think its much more inexpensive than cooking in Chicken Stock in a box and gets you the same flavor. It also adds a really nice gourmet color to it. That little jar of bouillon lasts quite a while too, even with the amount of cooking I do!

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