You will surely bring this potato side dish from Ri Drummond to a list of your favorite recipes and it will always take central to your holiday menu. This is a silky smoothie, in which added so much butter, cream cheese and cream, like a light air cloud. Share with friends: 
Time: 55 minutes Complexity: easy Servings: 12 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 2.3 kg potato
- 170 gr softened butter, plus some more for roasting
- 1.5 pack (225 gr.) Softened cream cheese Philadelphia
- 1/2 tbsp. low-fat cream (10-12%)
- Salt and ground black pepper
- Milk (if needed) to dilute mashed potatoes
Recipes with similar ingredients: potatoes, Philadelphia cheese, cream
Recipe preparation:
- Preheat the oven to 180 ° C. Peel and rinse the potatoes cold water. Cut each potato into 4 pieces. Put in large pan and fill with water. Bring to a boil and cook to softness (check by piercing with a fork) 20-25 min. Drain from potatoes water and put it back in the pan. Putting the pot on weak fire, mash potatoes with a nap: the more it comes out a couple is better. Knead the potatoes for about 5 minutes. Turn off the heat. Add butter, cream cheese, low-fat cream and spices. Stir and if the mixture turned out too thick, add milk. Check for enough spices adding salt and pepper to taste. Put mashed potatoes in a large casserole dish. On a surface put pieces of creamy oils. Cover with foil and bake in the oven for 15 minutes. Remove foil and continue cooking for another 10 minutes. Serve right away.
