The Best Mashed Potatoes... Rich, Creamy, and Loaded the Old Way

🔗 Save $6,000 A Year with My Complete Amish Home-Saving Method I teach: https://eliasyoder.com There is no dish more humble than mashed potatoes, and few more beloved. It is the comfort food of comfort foods, the soft warm pile at the center of the plate that soaks up the gravy, the thing the children ask for and the old folks never tire of. And yet, for all that it is loved, most folks make a sad, lumpy, gluey, watery bowl of it and never know how good it could be. For there is a right way to make mashed potatoes, a way that gives you a bowl so rich and creamy and smooth and full of flavor that folks will scrape the dish and ask for the recipe. Now I will be honest with you right at the start. What I am showing you today is the rich version, the loaded version, the mashed potatoes you make for a holiday or a Sunday or when there is company to impress, heavy with butter and cheese. For an everyday supper, plain mashed potatoes with a bit of butter and milk are a fine and humble thing, and I make them that way most nights. But when the occasion calls for something grand, this is how you do it, and I will not pretend it is light, for it is rich as sin and twice as good. INGREDIENTS 5 lbs Yukon Gold potatoes (or russets, or a mix) A couple tablespoons of salt, for the water 1/2 cup butter, softened 1 and 1/2 cups cream cheese 2 cups grated parmesan cheese 3 or 4 cloves garlic, minced 1 generous cup fresh chives, chopped Salt and pepper, to taste Here is what you will learn: ✔ The right potatoes for a fluffy, creamy mash ✔ Why you start them in cold water, not hot ✔ Why you salt the water well to season them through ✔ The steam-drying step that keeps the mash from going watery ✔ Why the butter and cheese go in warm and soft ✔ The one rule that keeps a mash fluffy instead of gluey ✔ Why you mash quickly by hand, never with a mixer ✔ How to rescue a mash that has gone wrong ✔ How to make it ahead as a baked casserole ✔ The plain everyday version for ordinary days You do not need much and you do not need any special skill. You need good potatoes, butter, a bit of cheese, and a few small bits of knowing. And once you set down a bowl of mashed potatoes richer and creamier and more flavorful than any you have had, the kind of dish that steals the show at a holiday table right out from under the turkey, you will understand what the old kitchens always knew, that the humblest potato, mashed with a little knowing and a little richness, becomes the dish they remember from the whole table. Now tell me something down in the comments. What is the secret to your family's mashed potatoes, the thing your mother or your grandmother put in them or did to them that made them yours? Everyone's people had their own way with a mash, and I would dearly love to hear yours. Tell me. Next time I am going to show you where all this good butter comes from, for a dish like this fairly swims in it, and I am going to show you how to make your own, churned fresh from cream, sweet golden homemade butter far better than any you can buy, made the old way that any kitchen can manage with nothing but cream and a little patience and a jar. Once you taste your own fresh-churned butter, the store kind will never satisfy you again. Next time, the making of butter. Until then, take good care of the ones at your table. And keep a kitchen that knows the humblest potato, mashed with a little knowing and a little richness, becomes the dish they remember from the whole table. #mashedpotatoes #loadedmashedpotatoes #mashedpotato #potatoes #comfortfood #holidaysides #thanksgiving #creamymashedpotatoes #fromscratch #scratchcooking #amishcooking #sidedish #homestead #oldfashionedcooking #pennsylvaniadutch