CLE Weekend Extras: Jamie’s Thanksgiving Mashed Potatoes

CLEVELAND, Ohio (WOIO)

A FALL FAVORITE! Oh yes, mine is the mashed potatoes I bring to Thanksgiving every year. If you’d like to take something that everyone will love, I promise this is it. I’m excited to share with you. Oh, did I mention it’s also a very easy recipe? I love that, too.

Here’s what you need:

Ingredients:

1 5lb bag Yukon Gold Potatoes

1 8oz package cream cheese

1 8oz carton sour cream

1/2 cup-1 cup heavy cream

1 stick unsalted butter, softened

salt & pepper to taste

1/2 stick salted butter, cut into 3-4 chunks

Start by chopping up those potatoes, then boil until they are tender, it usually takes me about 18-20 minutes.

I then just throw them all in my big mixer. Skin on! Makes it easy to get this done quick.

Add the cream cheese, sour cream, heavy cream, unsalted butter and then salt and pepper.

SIDE NOTE: Usually needs a good amount of salt and pepper. Just keep tasting.

Then start mixing! I usually like to leave some chunks in there but do whatever you prefer.

If you need more cream, add some.

Then add it to the serving bowl and put some of those salted butter chunks on top.

That’s all! Happy Thanksgiving!

*I do like to serve this hot, so I have everything ready just before. Don’t replace the Yukon Gold, that’s what is key to making these creamy. This year, I am using petite gold and that’s okay. Just make sure they’re *gold* in this recipe. Also, I usually double this recipe for my Thanksgiving gathering which is about 20 people. If you do this, just watch because the bowl will get super full as you’re mixing.

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