Mashed potatoes aren’t something that I make on a regular basis, but they are requested every year for our Thanksgiving get together. Even when we travel the 8 hours to Iowa. They are that good.
I really have no secret tips, or measurements for that matter. I usually add a little bit of this ingredient and a little bit of that one. Thankfully this dish is forgiving, and there is no need to be precise. I will attempt to guess measurements in order to make it a little easier for those who have to have them.
Peel and boil your potoates like you would usually do. Drain off the water and add about 2 Tbsp butter to the hot pan. Add back in the potatoes.
To this, add about 2-4 oz of cream cheese and a healthy dollop of sour cream. Using your hand mixer, beat until it starts to combine. Add about 2 tsp pepper, and a teaspoon or so of seasoned salt.
If your mixture is dry, which mine usually is, add in Evaporated Milk, or additional cream cheese. These 2 ingredients are what makes them Creamy Mashed Potatoes, versus the potatoes your mom makes. If you prefer to have more of a creamy texture, add more milk. If your family prefers a thicker texture, use less milk. Continue to mix with hand mixer and add until you get the consistency of mashed potato you were going for.
A great last minute addition is parsley or chives. Sprinkle just a bit on top after you have mixed in the other ingredients. Stir just to combine.