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Mashed 'Taters

Source of Recipe

"Country Cooking from a Redneck Kitchen" by Francine Bryson


Recipe Introduction

"Yes, I said 'taters. That's what we call 'em and they are good with anything. If you have some lumps, don't fret — that's the good part."

List of Ingredients

◦  5 large russet (baking) potatoes, peeled and cut into ½-inch cubes
◦  8 tablespoons (1 stick) unsalted butter
◦  4 ounces cream cheese, at room temperature
◦  ½ cup heavy cream
◦  Salt and black pepper


Recipe

Put the potatoes in a medium pot and cover with cold water. Bring to a boil over medium-high heat and cook until fork-tender, about 30 minutes. Drain the potatoes.

Put the stick of butter into the hot dry pot and pour the potatoes on top. Mash the potatoes and butter together with a hand masher until the potatoes are just broken up and the butter begins to melt into the potatoes.

Add the cream cheese and heavy cream and beat with an electric mixer until smooth and fluffy. Add salt and pepper to taste.


Serves 6