Can’t Put My Fork Down Mashed Potatoes

Potatoes are so good!  There are so many kinds, russet, Yukon gold, red, potatoes, finger, etc.  Which one to choose and why? Russets have always been the go-to potato, but technology and new farming techniques have created so many new varieties.

I discovered Yukon Gold potatoes several years ago.  My sister invited my family to dinner and we ate these butter, flavored potatoes as a side dish.  To be honest, I am not sure why I add butter because you really do not need it.  (But then again, doesn’t butter make everything better?) 

My son, Mark, loves potatoes and these have become his favorite.  Every time I say, “We are having mashed potatoes for dinner.” His face lights up and asks, “Yukon Golds?”

How to Make

Can’t Put My Fork Down Mashed Potatoes

1.  Put a large pot of water on the stove and heat it to boiling.  Did you know if you put the lid on your pan, the water will boil faster?  Trapping the heat in the pan makes the temperature rise faster.  Makes sense, right?

2.  Peel the potatoes.  I do not wash my potatoes before peeling because I am going to throw the peels away.  I rinse the potatoes under water after I peel them.

3.  Cut them into the same size pieces. Having the same size pieces makes the potatoes cook evenly.  Nothing like biting into some mashed potatoes and getting a piece that is not quite cooked.

4.  Drop the potatoes into the boiling water.  I like to put the lid back on, but not quite.   I leave a 1-2 inch gap between the side of the pan and the lid to let the steam escape.  This way the pot does not boil over and leave a mess on my stove.

5.  Watch the pot and when the water begins to boil again, turn the heat down to medium and set the timer for 30 minutes.

6.  Soften the cream cheese and butter, in the microwave.  Did you know your microwave has a power button?  You can decide how much power the  microwave puts out.  I push “Cook Time” first and put in 1:00 then I push “Cook Power” and push 2 for 20% power. I turn the cream cheese and butter over and cook it again for one minute at 20% power.

7.  Put the softened cream cheese and butter in a large bowl and use a hand mixer to blend them together.  Then add the garlic salt. Salt and pepper is another great way to add flavor if you are not a garlic fan.

8.  When the timer goes off, check the potatoes with a fork and then drain the water.  Poke a potato with a fork.  It should slide into the potato easily and you should be able to pull it out easily.  If you cannot, cook for another 5 minutes until the fork methods works.  Use two hot pads and drain the water off while holding the lid onto the pot with a small slit from the pan so the water will drain.  You might want a friend to hold the lid while you hold both handles on your stock pot to pour out the water.

9.  Pour the hot potatoes into the bowl with the cream cheese, butter and garlic salt.  

10.  Blend everything together.  It does not take very long, maybe 30 – 60 seconds.  It should not have any lumps or chunks of potato.  Sometimes, you might feel you need more liquid.  I like to drop in a spoonful of sour cream at this point to get a smoother consistency.   Milk works well, too!

Here are some of my favorite products to make Can’t Put My Fork Down Mashed Potatoes

Let me know on Instagram or Pinterest if you make this.  Post a picture and tag me @dinasdiner.  I love seeing the things you make.

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