Wednesday, October 16, 2019

Almost Grandma's Mashed Potatoes

Almost Grandma's Mashed Potatoes are rich, creamy and decadent - perfect for your holiday meal. Baking the tureen ensures a delectable crust to pick at too!

I have a 100% soft spot for my grandma's mashed potatoes. In fact, if I could only eat one holiday food the rest of my life, it would be them. Baked in one of her earthenware tureens, the sight of the slightly crusty-topped spud smade my heart sing - and underneath the coveted top layer was some of the most decadent, silky mash I've ever had in my life. Over the years, it was extremely common for half my dinner plate to be heaped with them, no gravy necessary.

Ironically, it was only after decadence (at least in my traditional understanding of it) left my diet that I started to really try and nail down my grandma's recipe. Being the family heirloom (and "secret recipe") that it was, there was no written copy to be found anywhere, and when I asked my grandma she gave me the list of ingredients but no amounts or method, so after many cookbook and Google searches I cobbled together a recipe for our Canadian Thanksgiving this year and gave it a whirl.

The outcome was shockingly - and I mean shockingly - similar to the original, and dare I say it may even be slightly better (shh!). The potatoes had a perfectly smooth mash without the need for a ricer or fancy tool and each scoop was a perfect golden colour thanks to the cheese and Yukon Golds I used. My whole family (including N and my sister's boyfriend D) raved about them and took home leftovers, which were polished off within a day. While they are absolutely not a weeknight mashed potato (or one for dieters!) for the holidays, these shout "home" to me and will definitely be the start of a new, old tradition.

Almost Grandma's Mashed Potatoes
Serves 14 
10 medium-large Yukon Gold potatoes, peeled and quartered
1 tbsp + 1 tsp Kosher salt
1 tsp onion powder
1 tsp garlic powder
1/4 tsp finely ground black pepper
4 oz good-quality (block style), full fat cream cheese, room temperature
1 cup full fat sour cream, room temperature
1 large egg, room temperature
1 1/4 cups shredded medium cheddar cheese, divided
  1. Heat oven to 350F.
  2. Place potatoes in a pot and cover with cold water. Bring to a boil over high heat and add 1 tbsp of Kosher salt.
  3. Cook potatoes until very tender (about 20 minutes), then drain and return to the pot.
  4. Add the remaining salt, onion and garlic powders and pepper to the potatoes and mash until mostly broken down.
  5. Add the cream cheese, sour cream, egg and 1 cup of the cheese, mashing and stirring until smooth and creamy.
  6. Transfer potatoes to a casserole or tureen (I used a beautiful clayware one) and bake, covered, for 30 minutes. 
  7. Uncover and bake another 25-30 minutes. 
  8. Serve hot!

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