Mashed Potatoes (CE)

By jloganlorenz

This recipe makes enough for two substantial casserole dishes. It can be easily halved to serve a smaller number of people.

Ingredients

• 9 boilng potatoes, peeled and cut into chunks (russet and Yukon Gold are nice)
• 1 1/2 cups yogurt cheese or light cream cheese
• 1 tsp coarse sea salt
• 1 tsp fine sea salt
• Pinch white pepper
• 2 cups low-sodium chicken stock, heated

Details

Servings 8
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Prepare two casserole dishes by misting with extra virgin olive oil.

Place potatoes in a large sauce pan. Cover with water and add course sea salt. Bring to boil. Reduce heat and continue cooking until potatoes are tender, about 25 to 30 minutes.

Drain and mash well.

Add all remaining ingredients. Pour heated stock slowly into potatoes, blending with a hand mixer as you do so. Continue pouring and blending until all stock has been used. Check the consistency of your potatoes as you go. If you want them thinner add more stock. If you want them thicker add less stock.

Transfer mashed potatoes to prepare casserole dishes. Serve immediately or place in a low temperature oven to keep warm until ready to serve.

Prep time 15 minutes, Cook time 40 minutes
Make 8 1/4 cup servings