"These mashed potatoes are so creamy!"
If you haven't heard that line before then you need to run out immediately and find yourself a copy of While You Were Sleeping. The line comes from a scene where a large family is sitting around a dinner table at a holiday gathering haven't the most random conversation. We adopted the saying in my family and for years said the line when the conversation got awkward, stale, or far too random. It's always good for a laugh. Creamy mashed potatoes are important to my family I suppose. I find this to be the perfect recipe for absolutely creamy mashed potatoes. On special occasions like Thanksgiving, where calories and fat are plentiful, I like to double the cream cheese and butter for an extra special creamy treat.
6 cups chicken broth
5 pounds russet potatoes, washed and peeled
1/4 cup butter
4 oz cream cheese
1/2 cup buttermilk
1 tsp salt
1. Bring the chicken broth to a boil in a large pot over high heat.
2. Meanwhile, cut the peeled potatoes into 1 inch cubes or chunks. Place the potatoes chunks into the boiling chicken broth and boil until tender, about 15 minutes.
3. Strain the potatoes from the broth and put the cooked potatoes into a large mixing bowl.
4. 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).
Chef's Note: After being cooked, these mashed potatoes can be placed in a crockpot on the low or warm setting for up to 4 hours before serving. This comes in quite handy for large and demanding meals like Thanksgiving or Christmas.