Crazy Creamy Once-A-Year Mashed Potatoes

Creamy Whipped Potatoes

I like mashed potatoes.

I mean, okay…most people like mashed potatoes…but I sometimes like them to the exclusion of everything else on the plate.

In my not-so-humble opinion, the best mashed taters are smooth, creamy, savory, and can stand on their own without the need for gravy, extra butter, or sour cream.

Here’s the recipe that I’ve perfected after many, many (don’t ask) Thanksgiving and Christmas dinners. Oh, and I don’t what to hear a bunch of whining about calories and fat and blah blah blah…a reasonable portion, once or twice a year, ain’t gonna kill you.

If you’re still feeling guilty, skip that nasty marshmallow and yams dish instead.



Crazy Creamy Once-A-Year Mashed Potatoes

  • 3 ½ pounds russet potatoes
  • 4 ounces grated Asiago cheese
  • 16 fluid ounces (2 cups) half-and-half
  • 6 oz Sour Cream (preferably Mexican style)
  • 16 oz (2 cups) chicken broth*
  • ½ cube sweet cream butter, melted
  • 6 cloves garlic, crushed
  • Salt & white pepper, to taste

Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, and cover with milk and broth (add more of each, in equal amounts to cover, if necessary.) Bring to just a boil over medium-high heat and then reduce heat to maintain a simmer.

*I like to mix 3 teaspoons of Organic or Low Sodium “Better Than Bullion” Chicken base, with 2 cups of very hot water.

Cook until potatoes fall apart when poked with a fork, about 20 minutes

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Heat the butter and the garlic in a small saucepan over medium heat until the garlic has softened (do not brown). Remove from heat and set aside.

Remove the potatoes from the heat and drain off extra fluid, reserving. Whip with a hand or stand mixer and add the garlic-butter mixture, sour cream, and asiago cheese, add reserved fluid, if needed, to reach desired consistency.

Let stand for 5 minutes so that mixture thickens and then serve.


-Chef Perry