Creamy Mashed Potatoes
This is by far the ultimate comfort food but can also hold a proud place at a formal reception setting. This is my sister Albina’s famous recipe and Miss Patti’s favorite. Miss Patti (who prides herself a potato aficionado was with us over 25 years as captain – party planner – front of the house person – basically jack of all trades) has that special quality dealing with the client's every need especially our brides. Like Jennifer Lopez’s character in The Wedding Planner whatever you might need Miss Patti would miraculously pull out of thin air (or her fully stocked truck). Patti always worked her magic to make every event special. Our gratitude to her service over the years is unending.
Ingredients
Boil
- 10 lbs Yukon Gold Potatoes (peeled, washed and cut into 2-inch cubes)
- 2 Chopped Onions
- 3 cloves Whole Garlic
- 2 tbsp Kosher Salt
- 1 stick Butter
Blend
- 1 stick Soft Butter
- ½ cup Heavy Cream
- ¼ cup Hellmann's Mayonnaise
- 4 oz Softened Cream Cheese
- 1 tbsp Salt
- ½ tbsp Black Pepper (some would use white pepper but I prefer crushed black pepper here)
Instructions
Potatoes
- Peel - Wash - Cut into 2" Cubes.
- Place Potatoes in large pot and cover with cold water.
Boil
- Add to pot Chopped Onions, Whole Garlic, Kosher Salt, Butter.
- Bring to boil - remove from heat - cover and let rest for 10 minutes or until potatoes are fork tender. Reserve ½ cup liquid then drain potatoes and return them to the warm pot. Mash with a potato masher or whip with a beater (not too much or you risk the potatoes becoming gluey) or preferably put through a ricer for light and fluffy potatoes.
- Add Soft Butter, Heavy Cream, Hellmann's Mayonnaise, Softened Cream Cheese, Salt and Black Pepper and blend together and taste for seasoning (use a little reserved liquid as needed if potatoes are too dry).
