Listen, I don’t really know where to start with this recipe for mashed potatoes. First of all, they aren’t really mashed potatoes, more like smashed because they’ve got a little texture left to them. And, I know this is crazy, but I swear that dicing the potatoes seriously changes the whole dish. Even though you smash them up they retain a bit of texture which is completely delicious. Don’t worry if you don’t have her awesome chopper, a quick dice will be fine. But remember, it’s a dice, not a chop (smaller squares).
One of my very best friends is actually the genius behind this recipe. Aubrey is a mama to two sweet little kiddos. Her little girl and mine are the dearest of friends and it has been so much fun watching them grow up together. They seriously get so excited to hang out and I love watching their little imaginations go wild together. Aubrey has recently decided to move and while I fully plan on chaining them to their house so they can’t, I also totally understand that it’s time for a bigger home. Which is why I’m so grateful that they are building a mansion and giving us the entire lower half. Well, that’s not true, but I wish it was. It just wont be the same without her around. And what will my little C do without her best friend too? Gah, we are going to miss this sweet little family, but they better believe that we refuse to lost touch with them. Not just friends, they are our family.
Other than basketball, grammar, and how to survive crazy people/coaches, this good friend of mine has taught me how to make delicious mashed potatoes. Aubrey has totally perfected the “smashed potato”, and my life has never been the same. Seriously. I’m not the best mashed potato maker, but our whole family is OBSESSED with this recipe. In fact, I generally shoot for a gratin, crash potatoes, or roasted, but once we had this recipe, which I can actually make perfectly every time (who cares if I had them twice this week?!) I knew that I was in love. They seriously remind me of some bomb diggity steakhouse, and I lurve how creamy they are.
When you get mashed potatoes at a steakhouse do you keep them plain or go for the loaded cheese and bacon version?
- 5 Small to medium Russet Potatoes
- 2 Tablespoons Unsalted Butter
- 4 oz Cream Cheese
- Garlic salt with dried parsley
- Leaving the skins on the potatoes, use a potato chopper to create a fine dice, or chop by hand.
- Heat a large pot of water over medium high heat and add the potatoes. Bring to a soft boil and cook until tender.
- Drain the potatoes and place them in a large bowl. Immediately add the butter and allow it to start to melt down. Start smashing the potatoes just until the butter is incorporated. Add the cream cheese and smash until well incorporated and it reaches the texture you desire.
- Season to taste.