Cream Cheese Mashed Potatoes, As Made by Klinger’s Sister
Just because she's hot, doesn't mean she can cook...
Klinger claims that his sister, Karin, nearly ruined Thanksgiving when she brought these cream cheese mashed potatoes. We here on the Dwyer & Michaels Morning Show are firm believers that Thanksgiving is not a time to try new things. It just isn't done.
This all started when we received an email from a listener who said their family was cancelling Thanksgiving to go shopping. Their family would rather get a good deal shopping, than spending time with family.
We also got another email, one listener is being charged for Thanksgiving this year. The host is asking for $20 per person to cover the cost.
After being viciously slandered on air by her brother, Karin continues to claim that this recipe is delicious. Try them for yourself and let us know.
- What you'll need:
- 5 pounds potatoes, cut into chunks
- 1 tablespoon minced garlic, or to taste
- 1 (8 ounce) package cream cheese, softened
- 1 1/2 sticks butter
- Salt and pepper to taste
With a vegetable peeler (i.e. carrot peeler), peel 5 pounds of regular Russet or Yukon Gold potatoes. After peeling, rinse under cold water.
Now, I always like to chop the potatoes in half or in fourths before throwing them into the pot. They cook more quickly and more evenly this way. Cut them so they’re generally the same size.
Bring a pot of water to a healthy simmer and go ahead and throw ‘em in. Then bring to a boil and cook for a good thirty minutes—possibly more.
You have to give the potatoes the ol’ fork check to make sure they’re done. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost—but not totally—fall apart. Remember, if the fork meets with any resistance, that means there’ll be little hard pieces of potatoes in the final product. Translation: LUMPS!
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove.
Turn the burner on low. What we’re going to do is mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients. That way, the potatoes won’t be watery or “mealy.”
Do you have a potato masher? You need one! They’re relatively inexpensive and so much better to use than an electric mixer, the sharp blades of which can break down the starch in the potatoes and make the final product gummy.
Mash away until most of the steam has escaped and most of the chunks of potato have been mashed well, about three minutes.
Turn off the stove. Find the butter you’ve been softening and just slice it right into the hot potatoes. For five pounds of potatoes, I use 1 1/2 sticks.
To five pounds of potatoes, I add an 8 oz package of cream cheese. It’s best if it’s softened.
To make the texture just right, we need to add a little Half & Half. Begin with 1/2 cup. You can always add another splash later.
Now it’s time to mash away again! If your butter and cream cheese were softened to begin with, everything should come together perfectly.
If you try this, either for Thanksgiving or just because, let us know what your honest opinion is. You can comment on this post or email us at firstname.lastname@example.org.