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granny's creamy mash potatoes

(2 ratings)
Blue Ribbon Recipe by
Aprie Allen
Macon, GA

My Mash Potatoes for Thanksgiving were a smash according to my two grandsons. My youngest grandson said, "Grandma, these are the best mashed potatoes ever!" My oldest said, "Yes, Grandma, I agree." My youngest grandson said, "You must give me this recipe, I am serious." I look at them with a smile on my face. It brings warmth to my heart to see how they enjoyed Granny's Creamy Mash Potatoes. Wonderful compliments coming from a six-year-old and a seven-year-old.

Blue Ribbon Recipe

Like your mashed potatoes super creamy? Then this recipe is for you. It makes the creamiest most perfect mashed potatoes. Warming milk and butter and then adding cream cheese is the secret to these mashed potatoes. If you don't have a food mill, a ricer will do the trick for helping to prevent lumps.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 4 -6
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For granny's creamy mash potatoes

  • 3 lb
    idaho potatoes
  • 1 c
  • 1/2 c
    half & half
  • 1/3 c
    cream cheese
  • 1 tsp
  • 2 tsp
    seasoning salt
  • 1/2 c
    sour cream
  • 1/2 stick

How To Make granny's creamy mash potatoes

  • Cooking cubed and peeled potatoes.
    Peel potatoes and cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.
  • Heating milk and butter in a saucepan.
    Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
  • Running cooked potatoes through a food mill.
    As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a glass bowl. Process the potatoes through the food mill, turning the handle back and forth to force the potatoes through the disc.
  • Mixing in the butter mixture.
    As soon as the potatoes are mashed, slowly whisk in enough of the half and half/butter mixture to make the potatoes very creamy.
  • Adding salt, sour cream, cream cheese, and pepper.
    Add 2 teaspoons of salt, sour cream, cream cheese, and pepper; whisk to combine. Taste for seasoning and serve hot.