Paula Deen Mashed Potatoes Recipe
Are you looking for the best Paula Deen Mashed Potatoes Recipe? This creamy side dish is perfect for family dinners.
Equipment
- Large pot
- Potato masher
- Electric mixer
- Colander
- Measuring cups
- Peeler
- Large bowl
- Chef's knife.
Ingredients
- 5 pounds Russet potatoes
- 1 package 8 ounces cream cheese
- 1/2 cup butter one stick
- 1/2 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Peel the Potatoes: Use a peeler to remove all the skins.
- Chop the Potatoes: Cut them into even one-inch cubes.
- Boil the Water: Fill a large pot with salted water.
- Cook the Potatoes: Boil them until they are very tender.
- Drain the Water: Use a colander to remove all liquid.
- Add the Butter: Drop the butter into the hot potatoes.
- Add Cream Cheese: Put the softened cream cheese in next.
- Mash the Mix: Use a masher to break everything down.
- Pour the Milk: Slowly add milk while you keep mixing.
- Whisk until Fluffy: Use a mixer for a smooth finish.
- Season the Dish: Add your salt, pepper, and garlic powder.
- Serve it Hot: Move the potatoes to a nice bowl.
Notes
➔ Cut potatoes into equal sizes for even cooking.
➔ Do not overmix the potatoes or they get gummy.
➔ Always use room temperature butter and cream cheese.
➔ Add the salt to the boiling water for flavor.
➔ Use Russet or Yukon Gold for the best texture.
➔ Warm the milk before adding it to the bowl.
➔ Use an electric mixer for the fluffiest results ever.
➔ Taste the potatoes before serving to check the salt.