Southern Style Mashed PotatoesFrom magnoliasouth 8 years ago
- 5 lbs. whole potatoes, scrubbed and rinsed (I either use red or russet) shopping list
- 1 (8 oz.) pkg. cream cheese, softened shopping list
- 1 stick of butter or margarine, softened shopping list
- 1 1/2 tsp. salt shopping list
- 1/2 tsp. pepper shopping list
- 4 slices bacon, cooked and crumbled shopping list
- 1/2 lb. cheddar cheese, shredded shopping list
- 2 tbs. chives (when I freeze this recipe, I add this after it's defrosted and ready to serve) shopping list
- milk or sour cream, as desired. shopping list
How to make it
- Set out cream cheese and margarine, to warm up and soften.
- Place whole potatoes (skins intact) in a large pot. Fill it up with water, until it just covers the potatoes.
- Boil the potatoes only until you can slide a fork, without force, into them and they don't fall apart. If they fall apart, they're a bit overdone and might become runny. They're still usable, but they might not be as thick and creamy.
- Drain the potatoes, then place them in a very large bowl. If your bowl isn't large enough, you may need to divide the ingredients up in half and two sets separately.
- With skins still intact, mash the potatoes up first by hand to break them apart well.
- Fold in the cream cheese, butter or margarine, salt, pepper, bacon and chives (I hold off on the chives if I'm going to freeze them, as noted above).
- This is when I use a mixer until they are especially creamy. The mixer also helps break apart large strips of skins. If it's too thick to work with, add a bit of either milk or sour cream in small bits until you're satisfied with consistency, then serve.
- When freezing, I do not add milk or sour cream because they become runny. I reheat them and stir them up good to distribute any condensation, and fold in the chives.