Homemade mashed potatoes are an epitome of comfort food. However I have always debated about sharing a recipe of mashed potatoes on my blog since making mashed potatoes is no rocket science. All it involves is boiling the potatoes, mashing them and seasoning them. But I myself have tried making it many times and what I have learnt is following a few simple techniques while making mashed potatoes can make a world of difference to their taste and texture.Firstly it is very important to go for starchy and low moisture potatoes. I usually prefer using russet potatoes but yukon golds too work quite well in terms of taste and texture. Also it is very essential to boil the potatoes just before you wish to make mashed potatoes. Using potatoes which have been boiled ahead will not give the required creamy texture to your mashed potatoes. I also let the boiled potatoes dry for about 15 minutes to get rid of all the extra moisture. I have also included in the notes below some more essential tips for making creamy and fluffy mashed potatoes.So coming down to the recipe now, I have tried making a richer and a creamier version of mashed potatoes which is worth the try. A traditional mashed potato recipe follows adding butter, milk and preferred seasoning to the potatoes. But this recipe calls for cream cheese, sour cream and onion powder too. Sour cream and cream cheese offer lots of flavor and extra creaminess. Cream cheese also helps fortify the mashed potatoes if you reheat them. And the onion powder adds a distinct subtle oniony flavor which adds an edge to the overall taste. Don’t skip it, you will know what it does to the mashed potatoes when you try making it. The end result is a creamy, dense, silky, tangy and a totally irresistible dish.Mashed potatoes is the most loved and a devoured side dish. But for me they are a meal in itself when served with a good artisan bread like ciabatta or garlic bread. Also you can sprinkle some chives, thyme, dill or paprika along with a dollop of butter while serving.

Ingredients

• 4 russet potatoes, boiled and peeled
• 3/4 cup low fat sour cream
• 4 oz low fat cream cheese
• 2 tablespoons butter
• 1/4  cup milk
• 1 tablespoon onion powder
• salt and pepper as per taste

Instructions

• Mash the potatoes with a masher and keep them aside.
• Heat butter in a saucepan on low heat and add milk to it. Once the milk starts to sizzle, remove the saucepan from the heat and add the mashed potatoes along with sour cream, cream cheese, onion powder, salt and pepper. Mix it thoroughly.
• Taste and adjust the seasoning.
• Sprinkle any seasoning of your choice like dill, chives, thyme or paprika along with a dollop of butter.
• Serve immediately.

Notes

• Make sure you boil the potatoes just before you are planning to make mashed potatoes . If you use potatoes which have been boiled ahead and cooled, you will not get the desired lump-free creamy texture.
• Always use starchy and low moisture potatoes like russet or Yukon golds
• In order to avoid your mashed potatoes from turning sticky, make sure to get rid of all extra moisture before mashing them.
• Also do not over mix the mashed potatoes or they will turn gummy and sticky. Mixing causes the potatoes to release starch which makes them creamy, but over mixing them will make them turn gluey.
• If you want to reheat the mashed potatoes, add some milk and microwave it, stirring occasionally.