The Best Mashed Potatoes on the Planet!

This post is mainly for an assignment in my CIS 1070 class, but it is still a very important post. Who loves mashed potatoes? I know they are pretty much my favorite side dish (and sometimes main dish!)

First we need to figure out how many potatoes you need. I always say there is no such thing as too many mashed potatoes, but for those of you who are a little more conservative here is a general guide: 1 medium russet potato per person. For this recipe, I will be using 8 potatoes. I generally like to peel my potatoes first, then boil them, but I saw this video and decided to include it in case you wanted to try something new!

So after I have peeled  my potatoes, I cut them into 1 inch pieces and boil them in salted water for about 15 minutes.

If you followed the video, you might want to cut up your potatoes. Now we are at the same point...get ready to mash! I like to mash mine by hand to leave a little bit of chunkiness to my potatoes, this is a personal preference. If you like super smooth mashed potatoes, use a hand mixer for best results.But for my recipe, I use a potato masher similar to this...

 

Now I start mashing, I mash about halfway to how creamy I want the potatoes...

Now I add 1/4 cup margarine (I like country crock spread because it melts quickly and mixes evenly) and 8 oz cream cheese (I like the Great Value Neufchatel cheese, same great flavor with 1/3 the fat! )

Now I pour in milk and continue mashing until the potatoes are the right creaminess and chunkiness for my liking.

Now add salt, pepper, onion powder and garlic powder to taste! Mix it in well and enjoy!!!

Here are the steps in an awesome slide show!!!

Mashed potatoes

View more presentations from Staci Cobabe.

Potato Salad

I have used this "recipe" for years and have always received rave reviews!

6-8 medium potatoes
3 hard boiled eggs
1/2 c chopped dill pickle
1 TBS pickle juice
3 TBS mayonnaise
2 TBS miracle whip
1-2 TBS mustard
salt
pepper
onion powder
garlic powder

Peel, cut and cook the potatoes until done, but not mushy. Rinse and cool in cold water. Pour into a large serving bowl. Chop the hard boiled eggs and add them to the potatoes. Add the pickles and mix well. Add the mayonnaise and the miracle whip a little bit at a time until the desired texture is reached (I like my potato salad really moist). Then add in the pickle juice and the mustard until the right color/taste is reached. Then you start adding in the salt, pepper, onion powder and garlic powder. I can't tell you amounts because it's different every time. I just go until it tastes right, but I leave it a little bit weaker than I want because the tastes intensify when it is refrigerated. If you will be serving immediately, you can season it stronger. Refrigerate until ready to serve. Makes approximately 8 servings.