Here are the ingredients that you'll see me working with in these pics:
1) 5 medium potatoes (these are russet)
2) stick and a half of butter
3) 1/3 package of cream cheese (8 oz pkg)
4) 1/2-3/4 cup sour cream
5) 1/2 cup finely shredded mild cheddar
6) 1/3 cup parmesan
7) 1/2 tsp garlic powder (or more to taste)
8) salt and pepper to taste
Notice what you don't see? I'll give you a hint: This is me sinking into a depression when I learn you are putting it into your potatoes.
Seriously. Leave it in your cereal.
First, peel (or not, if you like the peeling) and cube. Rinse well and place in a pan of water covering the potatoes. Throw in some salt, pepper, and a couple tablespoons of butter and boil until done. I use a fork to test doneness. Don't wait until you see the the potatoes falling apart in the pan, or potato soup may ensue.
Drain and pour into a large bowl.
Next, cube butter (starting with a stick) and cream cheese. Place it in the potatoes with the sour cream (starting with 1/2 cup). Add garlic powder, salt and pepper and it's time to mash.
This is a big No, No. Not saying it isn't possible. Just saying everyone I have watched use it, over does it. If you don't get it right the first time, you'll be have (once again) mashed potato soup. Can you tell I loathe runny taties?
You may get away with this if you are proficient enough with it. However, if you don't even know which attachment you should use, I wouldn't touch that one either.
Here's the heavenly mashed potato utensil: Let the trumpets play!
Don't overmash because you will have to do a taste test before the next step to determine if you need to add anymore butter, sour cream, or seasonings.
Once you have the sour cream, butter, and cream cheese mainly mashed in, stir in the remaining cheeses.
And here you have it. Creamy, savory, still a bit of a chunk, light and holds its form. And if you are wondering why it's on bread, it's because we had Manhattan's.
Hope ya'll enjoy!
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