Otherwise known as the best mashed potatoes to ever meet your mouth, these are the potatoes my family looks forward to eating every Christmas Eve (AKA Grandma Mo’s Christmas Mashed Potatoes). I decided to make grandma’s potatoes for me and my Dad on Christmas Day since we wouldn’t be home to enjoy hers. I played around a bit with the recipe and I would not be misguiding you in the least when I say these truly are the best mashed potatoes in existence.
- 5 lb Yukon gold potatoes
- 8 oz package cream cheese
- 1 c. half and half
- 1 tsp. seasoning salt
- 1/2 tsp. pepper
- green onions
- 1 stick butter, melted
- Wash, peel, and cut the potatoes into pieces. Don’t make the pieces too small, but try to make them somewhat even in size.
- Place the potato pieces into a pot and fill the pot with cold water — water should rise above the potatoes by a good inch.
- Add salt to the pot and turn the burner to high heat until the water boils, then reduce the heat and let the potatoes simmer until they are done. (About 20 minutes. Test the doneness by poking with a fork. The potatoes should easily release from the fork when you poke them.) Drain potatoes and transfer to your mixing bowl.
- While the potatoes are simmering; mix half and half and cream cheese over low heat until cream cheese has melted. (Mixing hot potatoes with cold milk can make potatoes gluey.)
- Mash the potatoes using a potato masher or electric mixer. Add seasoning salt and pepper. Slowly add the liquid mixture to the potatoes while mashing.
- Spread the mixture evenly in a 9×13-inch glass baking dish. Pour melted butter over top and sprinkle with paprika and green onions (optional). Bake in a 350 degree oven for 15 to 20 minutes.
Here’s where I diverged from the above-listed recipe: I cut the potato amount in half but left the remaining amounts the same, left the skin on the potatoes (my grandma recently mentioned she’d been contemplating leaving the skin on her potatoes but was afraid this wouldn’t work well in the dish), and substituted a Romano-bread crumb topping for the green onions.
I sprinkled a cup each of fresh bread crumbs and Pecorino Romano Cheese over the melted butter and then baked the dish for a half an hour at 400 degrees until the topping turned crusty and golden brown and began to bubble around the edges.
Additionally I baked this in a round 2.5-quart casserole dish instead of a 9×13-inch glass baking dish.
Copious amounts of butter and cheese – what could make your mashed potatoes better?