The Vegas Gourmand

Food Via Vegas

Posts tagged mashed potatoes

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Monster Mash

I eat potatoes a lot. Baked, diced, shredded, fried; it’s all good. But my favorite is mashed!

Some people like their mashed potatoes a little chunky. Some people like them with skins. And some people can even stomach the instant version. I’m not one of those. I prefer them fresh, smooth and creamy. Here’s my recipe:

6 medium potatoes
4 oz. cream cheese
1/3 c. heavy whipping cream
1/2 stick butter
1/3 c. of shredded cheese (I like to use cheddar)
1 tbsp. chives (fresh is better, but freeze-dried works as well)
salt & pepper to taste

The first trick to making these super smooth and creamy is to continue boiling them for about 20 minutes after they’re done. At that point they ought to be practically ready to fall apart on touch.

Then, just throw everything together and do the mash!

Now, if you’re looking at those ingredients and freaking out about fat content, go ahead and substitute non-fat milk for the cream, etc. For the cream cheese, you can use American store-bought Neufch√Ętel, a perfectly splendid alternative with about 1/3 the fat.

If you’re more adventurous, throw in some fresh crushed garlic or a tablespoon of horseradish to add an exotic twist to this old dinner table staple.

For those in Vegas, Sahara’s House of Lords steakhouse offers their mash with those options as well as a lobster mash option. I’ve only had their garlic mash so far, but it’s a rich and tasty option on their menu - well worth trying if you’re dining there.

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