Creamy and Tangy Mashed Potatoes
These are most definitely NOT your mama’s mashed potatoes. I guess there is a chance that they are, but I had never heard of these creamy and tangy mashed potatoes before I met my wife. Now, I’d rather not have them any other way.
Rooted in Thanks
I first had these mashed potatoes at my wife’s Grandmother’s house on Thanksgiving. Of course, it was tightly packed in among the classics including dressing, turkey, gravy and green beans. Also alongside the mashed potatoes were Grandma’s Baked Macaroni and Cheese, which I did a post on two weeks ago. Find that by clicking on the name or right HERE. The potatoes were the perfect complement to the savory turkey gravy and didn’t turn to mush when you covered them.
Now, we have them with any kind of meal you can think. Do not limit these creamy and tangy mashed potatoes to special occasions.
Any time you need a nice warm and hearty side, reach for this recipe. They go great in any instance you would have normal mashed potatoes, or any potatoes for that matter. We really like them when there is a main dish that is very acidic with bright flavors. The creaminess and richness of the mashed potatoes are offset acidic and salty flavors with perfection.
USEFUL EQUIPMENT ALERT
For my stand mixer, I use a Kitchen Aid. I know it’s the standard name brand for stand mixers, but I got mine refurbished from a kitchen supply store in Pigeon Forge, TN for a steal! I’ve had no issues out of it and use it probably every 3-4 days and I got it back in 2013. I hope to get many more years out of it. Plus, there’s all of the endless attachments that you can get for it. Either way, it’s a quality kitchen product that has saved me hours of extra work in the kitchen, and made it possible to make so many more things than I could before purchased it. Check them out at this link:
This is the model I have, however I paid way less for mine. If you’re willing to pay retail for one, then go for it. There’s nothing like having a brand new model. Just know that there are options out there. I bet, you could reach out to all of your friends on Facebook and find someone that has one collecting dust in their kitchen. It seems that a lot of people like to buy kitchen appliances such as this, and never use them.
Either way, amazing machine….all I’m saying is look into it.
Now back to the food…
Somethings are Better….Leftover
They are also great leftover. When reheated, it’s gets its creaminess right back without having to add anything or separating. What’s more, is you can make friend mashed potato cakes. Oh yeah, they’re a thing and they are the bee’s knees, friend.
I’ll be posting my recipe for them in the next few weeks, but until then, if you’ve never had them before you’ll have to take my word for it. These creamy and tangy mashed potatoes have the perfect flavor to go along with the salt and crunchy exterior that forms when you fry them up in a skillet.
Please, give these creamy and tangy mashed potatoes a try. I can almost PROMISE that you won’t be sorry you did. Enjoy and let me know if you make them!
- 5 lbs russett potatoes, peeled and cubed
- 6 oz cream cheese
- 4 tbsp butter
- 1/2 cup Greek yogurt or sour cream
- 1 tsp each garlic powder and onion powder
- 1/2 to 1 tsp salt, to tast
- Cover potatoes with water in a larger pot and bring to a boil over high heat. Cook until the potatoes are cooked throughout, about 10-15 minutes.
- Drain the water from the potatoes and transfer them to the bowl of a mixer, or a large mixing bowl if using a hand mixer.
- Add the cream cheese, butter and Greek yogurt and mix well on medium speed until it’s all incorporated. Stir in the garlic powder, onion powder, 1/2 tsp salt and 1/2 tsp pepper. Adjust the salt to taste and serve immediately while piping hot.