Creamy Mashed Potatoes

I realize that posting Thanksgiving-related recipes AFTER Thanksgiving is not the most beneficial for my readers.  Alas.  BUT, you can save this recipe (and tomorrow’s recipe) for Christmas, or bookmark/pin in order to use next Thanksgiving.  See, I helped. 😉

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For T-day, I wanted to have a really simple, traditional, creamy mashed potato recipe.  I have made fancier potatoes in the past, and I know those recipes are out there, and are super-tasty, but for this holiday, you need something tried-and-true…and also kid-friendly!  We had 11 people for dinner (but 13 total) and it was a fun and family-filled time (cheesy, I know).  Above is the picture of my mama’s turkey – she plated it so well!

I changed several things about this mashed potatoes recipe, from The Stay at Home Chef, which seems difficult to do, since there are so few ingredients as it is!  But I used about 4.5-5 cups of broth, and subbed water for the rest, since I didn’t have enough broth.  And since we had some picky eaters in the crowd, I used regular milk, mixed with cream (like coffee creamer).  Also, in case you’re wondering, that is NOT, in fact, an entire stick of butter on the top of the potatoes.  My mom had a block of butter, not the normal sticks, so it was long, but very thin.  Just thought I would put that out there.

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Creamy Mashed Potatoes

serves 10+

Ingredients:
-6cu chicken broth
-5lbs russet potatoes, washed and peeled
-1/4cu butter
-4oz cream cheese
-1/2cu buttermilk
-1tsp salt

Directions:
-Bring the chicken broth to a boil in a large pot over high heat.
-Meanwhile, cut the peeled potatoes into 1 inch cubes or chunks (you can do larger pieces, of course, but they cook faster if you cut into smaller pieces). Place the potatoes chunks into the boiling chicken broth and boil until tender, about 15 minutes.
-Strain the potatoes from the broth and put the cooked potatoes into a large mixing bowl.
-Add in the butter, cream cheese, buttermilk, and salt. Use a hand mixer to whip the potatoes and other ingredients until light, fluffy, and creamy (3-5 minutes). **I just used a potato masher, and it still turned out great!
**TIP: The original blogger, The Stay at Home Chef, posted the genius idea of making these a bit ahead of time, and then keeping them on the “warm” setting in the crock pot, for up to 4 hours before dinner. I did it, and it worked great!!**

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