Creamy Mashed Potatoes

I’m cooking at the lodge this week and next, and it’s business meetings more than hunting.  There’s a lot of people, and I decided to try out a couple of new recipes, because that’s how I live on the edge!  This mashed potato recipe is so delicious, it makes my mouth water just thinking about it.

Now, I skipped taking a picture, because they’re mashed potatoes, and I’m sure you’ve seen mashed potatoes before.

Creamy Mashed Potatoes

Ingredients

  • 8-10 lbs russet potatoes, peeled and cut into large pieces
  • 1/2 gallon heavy cream
  • 1/2 gallon whole milk
  • 8 sprigs thyme
  • 1 head garlic cloves, peeled (a lot of garlic)
  • 1 cup butter
  • 2-3 TBSP grainy mustard
  • 3 oz shredded Romano or Parmesan cheese
  • Salt and pepper

Instructions

  1. This is a recipe for a lot of people, so you have to scale it down for smaller groups.
  2. Place the first 5 ingredients in a large pot, and simmer until the potatoes are soft.
  3. Remove (or drain) potatoes and garlic, and discard the woody parts of the thyme.
  4. Melt butter in another pot, large enough to hold the potatoes. Place potatoes in butter and mash. I used a ricer, and riced the potatoes into the butter. Mix well.
  5. Add reserved milk / cream mixture, until you get the consistency you want.
  6. Add mustard, cheese, salt and pepper. Mix well, and taste to correct seasoning.
  7. You will have some milk / cream mixture leftover. When you reheat the potatoes, add some to make them creamy again. I'm using all the leftover liquid to make biscuits and gravy!
http://www.centexcooks.com/creamy-mashed-potatoes/