Tuesday, June 25, 2013

Mashed Potato Recipe

Mashed potatoes are great side dishes which are overlooked in the greater scheme of things, i.e. when paired with sirloin steak you would probably focus all your attention on the meat.

I love a good mashed potato which can stand alone as a main. No other sauces are needed. Just plain old creamy goodness.

This recipe is adapted from thepioneerwoman and the key ingredient making delicious mashed potato is...cream cheese!

4 potatoes (I used US Russet potatoes)
30g cream cheese (I used Philadelphia block cream cheese)
20g unsalted butter
0.5 tbsp whipping cream (I used Emborg)
1.5 tbsp milk (I used fresh milk low-fat, high cal)


1. Wash and cut potatoes into smaller pieces. Bring to boil a saucepan of water to boil and cook potatoes till soft. This takes about 15 minutes.

2. Drain water. Using a masher/fork, mash up potatoes. Add in cream cheese, butter, milk and cream. Mix well. Season with salt and pepper.


If you do not have a masher, a fork will work well too.

Cream cheese and butter should be preferably at room temperature. However,given that the potatoes are very hot, they will melt the cheese and butter too, even if taken straight from fridge

You can replace whipping cream with milk. Using cream gives the potatoes a richer taste.

You can also add other seasoning like your favourite herbs, or garlic powder, etc.

Pair it with a simple salad for a quick lunch!

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