I am just elated to introduce this wonderful lady who agreed to do a guest post for me.
Heather is one of my newest blogging friends, but I already feel like I've known her for years. We have emailed many times, sharing our hearts, and God has truly knit us together as kindred spirits and Sisters in Him.
We giggle over all the things we have in common...we have a great faith in God...and both of our last names are BAKER!! One that tickles us to pieces is that we call our husbands the same unusual nickname...BEAN! She married her high school sweetie too. She loves simple and frugal recipes....
And the list goes on and on...Anyway...onto this wonderful recipe....
Take it away Heather!
I am a follower of Jesus Christ, devoted wife of 22 years to my high school sweetheart, and homeschooling mother of two teenage boys.
I can be found blogging about faith, food, and frugality at
My Overflowing Cup
The Members Potatoes (washed, peeled if desired, and chopped into small cubes) I used almost 4 pounds of yellow potatoes, but I have used russets and reds in the past.
Sweet Potato/Yam (optional – mine was peeled and just over 1 pound)
Cream Cheese (I used 4 ounces, but I usually use 8)
Butter (I used 1 stick, but you can use less)
Spices (
salt,
pepper,
smoked paprika,
garlic – start w/ ½ - 1 teaspoon of each and add more to taste, if desired)
Milk, broth, or potato water, as needed (anywhere from ¼ to 1 cup, depending – you may not need any)
The Method In a large
stock pot, bring water to boil. Make sure you use enough water to cover potatoes by at least 1-2 inches.
Wash, peel (if desired), and dice potatoes. Carefully add to the hot water and cook on medium for 25 – 30 minutes or until soft.
Carefully drain the water from the potatoes using a
colander like this one. Do not rinse the potatoes. If you want to use potato water for your moisture rather than milk or broth, be sure to reserve some for that purpose, if needed.
In the same pot you used to cook your potatoes, add the cream cheese and the butter. Dump potatoes on top of the butter and the cream cheese to help them melt.
Add salt, pepper, garlic, and smoked paprika, if desired. I start with 1 teaspoon each of salt & black pepper and ½ teaspoon each of garlic powder & smoked paprika.
Using a masher
like this one, mash the potatoes. Add milk, broth, or potato water, if needed. I usually find that I don’t need any additional liquid, but this is a matter of preference.
I mash my potatoes by hand so there are always a few lumps but we don’t mind them because they are so soft. Many people like to whip their mashed potatoes for a perfectly creamy result. That is absolutely fine, just use care not to whip them too much as it will result in a gluey mashed potato. Glue is great for preschoolers but not for the dinner table.
Season with additional spices to taste.
Got leftovers? Don’t toss them! Reheat them with additional liquid and top them with gravy or a pot roast, use them to make a Shepherd’s Pie or add them to a soup like my
Creamy Vegetable Soup to thicken it.
You can even make bread with leftover mashed potatoes.
For another one of our family’s favorite side dishes, be sure to try my
Corn w/ Wild Rice.