Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, best mashed potatoes. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Best mashed potatoes is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Best mashed potatoes is something which I have loved my whole life.

Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Place the potatoes in a large pan of water over a high heat. Add a pinch of salt and bring to the boil.

To begin with this recipe, we must first prepare a few components. You can cook best mashed potatoes using 8 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Best mashed potatoes:

1. Make ready 8 russet potatoes
2. Prepare 1-8 oz block cream cheese
3. Make ready 2 tablespoons butter
4. Prepare 1/2 cup sour cream
5. Prepare 1/2 cup-1 cup heavy cream or whole milk depending on how thick or thin you prefer them
6. Prepare to taste Salt, pepper and paprika
7. Get 1/2 cup shredded Colby jack cheese
8. Make ready 2 cloves garlic mined fine

Bring a large saucepan of water to the boil. Heat the milk and butter in a small pan, then pour over the potatoes. Remove from the heat, then mash potatoes. Drain the potato slices and run them under cold water until completely cool.

Steps to make Best mashed potatoes:

1. Fill a large pot with hot water and bring to a rapid boil. Wash the potatoes and cut the ends off. Leave the skin on and cut them into a 1/2”-3/4” pieces and boil until fork tender.
2. Drain and use either a hand mixer or a mashed to mash them up leaving them a little chunky. Stir in everything else and enjoy!

Remove from the heat, then mash potatoes. Drain the potato slices and run them under cold water until completely cool. In a large pot, cover potatoes with water and add a generous pinch of salt. Drain and return potatoes to pot. Some people have a strong preference for starchy Russet potatoes or waxy, buttery Yukon golds.

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