Potatoes
Most decadent mashed potatoes...
Sometimes in winter, I can’t help but crave warm comfort food. This time of year, I’m always reminded of my dad’s mashed potatoes. I stole his recipe many years ago and changed it a little to suit my taste. It’s perfect for special dinners, and you can make it days ahead and reheat it later.
1 sack Yukon Gold potatoes
2 sticks butter
1.5 packages cream cheese
Heavy cream
Chicken broth
Paprika
Coarse sea salt
In a large pot, boil water with a heavy dash of coarse sea salt. While the water is coming to a boil, peel all the potatoes, cutting them into large chunks. The smaller potatoes should be cut into two chunks, the larger ones into three. Boil the potatoes until a knife can slide through one of them with little or no resistance. Strain the potatoes and then place them in a large wide bowl to mash. While mashing, add the cream cheese and all but 4 tablespoons of the butter. When most of the lumps are gone, begin adding heavy cream and chicken broth until your potatoes have the consistency that you like, which is different for everyone. Spoon the potatoes into a large casserole dish. Cut up the remaining butter and place on top. Sprinkle with paprika. Refrigerate until 45 minutes before you intend to serve the dish. (The potatoes can be refrigerated for up to 5 days.) Reheat in a 325-degree oven for 40 minutes. Let the potatoes cool for 5 minutes and serve.
Collis, Sweet Life Staff
