Mashed Potatoes (in the mixer)

I got a new KitchenAid stand mixer a year ago and soon after, a friend of mine asked what I had made in it so far. I named a few things and she asked, "No mashed potatoes?" I said, "You make mashed potatoes in a mixer?" And for the last year, that's the only way I've made mashed potatoes. Thanks for the tip, Erin!

Even though I mostly cook for 2 people, when I make mashed potatoes I always make way more than a serving for 2. Because we love mashed potatoes and because I like to make potato patties with the leftovers.

I leave the skins on the potatoes and I'm not going to pretend it's because all the vitamins are in the skins. It's simply because I'm lazy. Peeling potatoes is my least favorite cooking chore to do. If you want to peel the potatoes, by all means, do. Knock yourself out.

When you leave the skins on, these will not be lump-free mashed potatoes, obviously. If you want them truly lump-free, peel the potatoes and let them mix longer.

6 potatoes, quartered
6 Tbsp. butter
1/2 a stick of cream cheese (about 4 oz.)
3/4 C milk or cream or half & half

Boil the potatoes in salted water just until the potatoes are tender enough to poke a fork into, but NOT mushy. Firm is best.



Place a wooden spoon over the pot when you first turn the burner on, and that prevents it from boiling over. Don't ask me why it works but it always does.

Drain the potatoes when they are done to your liking and then put them into the bowl of your stand mixer. Add butter, milk and cream cheese, then turn the mixer on low and let it mix for at least 5 minutes. Take a test, make any adjustments you want (add a little more butter or milk if needed) and then mix for at least another 5 minutes.





Easy.

Pictured above with pork chops, gravy and baked beans.