Cook it :: Mashed Potatoes

Here it is!  The infamous recipe for mashed potatoes.  It's also in the book. :)

Ali’s Mashed Potatoes

I spent ages perfecting mashed potatoes.  Never in my life have I eaten so many potatoes.  But it was worth it – the end result of all those experiments is these luscious and utterly sinful mashed potatoes.   If there are any left overs (there never are at my house) form them into patties and brown them in butter the next morning.  With a fried egg on top they are the perfect breakfast.  You may even make extra just for breakfast!

6 large Yukon Gold Potatoes

8 ounces cream cheese

8 tablespoons butter

1/2 cup parmesan cheese

2 cloves of garlic

Peel potatoes if you like - at least remove the eyes - and cut them into equal sizes. Place potatoes in a large pot and fill with cold water to cover potatoes. Put on the stove to boil and drop in both cloves of garlic. Boil about 20 minutes until the potatoes are soft all the way through when poked with a fork. Drain potatoes and return to the pot. Add butter and mash thoroughly. Next, add cream cheese and mix thoroughly. 

Note that it's important to blend the butter BEFORE the cheese to prevent the starches from getting gummy. Stir in parmesan and serve hot!