Welcome to day three of four days of potato recipes. Today we’re making mashed potatoes – the traditional holiday potato.
Do you like your potatoes creamy or lumpy? In my happy place, mashed potatoes are creamy. And they have no calories. And they hold overflowing amounts of gravy. And the gravy has no calories.
Clean five pounds of potatoes, cut into about 6 pieces each (so that pieces are all similar size) and boil. Cook until a fork or knife poked into potatoes comes out easily. When done, drain potatoes.
To make smooth potatoes, a potato ricer or a food mill are recommended. An antique food mill is my favorite. I like to imagine the stories it could tell.
Attach food mill to bowl or pot. Place potatoes in food mill and turn. Super easy!
It is a handy thing to have a spatula. Just swipe the potatoes downward once & awhile as needed.
When you reach the end, there will be potato skins in the food mill. Simply awesome.
Potatoes are ready for their big finish.
Place 1/2 cup sour cream, 8 ounces of softened cream cheese, 1/2 cup heavy cream, 1/4 cup of softened butter, 2 teaspoons of salt and 2 teaspoons of white (or black) pepper into a separate bowl and whisk.
Optional: Add 3-4 cloves of fresh garlic cloves, minced. Stir cream mixture into potatoes.
Top with butter and serve. Hot, creamy and calorie-free. Honest. If you like, you can top with homemade, calorie-free gravy.