Tuesday, March 10, 2015

The Best Mashed Potatoes I've Ever Had - Guest Post - My Overflowing Cup

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


When my nephew, who was 15 at the time, was staying with us, I made these mashed potatoes for dinner one evening. They got their name when he enthusiastically exclaimed, “These are the best mashed potatoes I’ve ever had.”

From then on, I couldn’t make enough of these to keep that boy content!

I use whatever I have on hand for my potato selection (or what’s on sale that week at the grocery store). I like red and gold potatoes, but I commonly use russets as they are often the least expensive.

A less frugal choice, but one that adds flavor, health benefits, and a pretty hue is that of the sweet potato. I usually add one to my stock pot if I have them on hand.

While I do peel my sweet potato, I leave the skins on the others. This saves time and adds a health benefit as there are both fiber and vitamins in the skin.

That being said, most of the time I do not purchase organic potatoes. Potatoes are said to have a relatively high level of pesticides, therefore many people recommend peeling conventional potatoes.

I wash mine well and leave the skins on. You do what you like.

Regardless of how you do it, my nephew and I both agree that you need to make these potatoes.

*Disclosure: This post includes affiliate links. You are not obligated to make any purchases, but when you do through one of my links, I will make a small percentage on the sale. Thank you for supporting my site.

The Best Mashed Potatoes I've Ever Had


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.

For His Glory,


Thanks and thanks again for sharing Heather....I hope you all will take time
to check out her lovely blog....