It never fails that I set out to eat well and end up failing miserably. After reading through your lists of favorite comfort foods I had an overwhelming urge to make mashed potatoes.
So, I went against my better judgement (and my growing waistline) and made them. And because I’m such a giver, I’m sharing this recipe with you. Won’t you join me in the elastic waistband club?
2 1/2 lbs yukon gold potatoes cubed (or small red potatoes halved)
1/2 cup half and half
4-8oz cream cheese (depending on how creamy you want the consistency to be)
salt and pepper
sprinkle of garlic salt
1/2 cup grated parmesan
Place potatoes in a pot of cold water. Boil the potatoes until tender (when pierced with a fork), about 15 minutes. Drain potatoes and return to warm pot. Mash the potatoes. Slowly add the half and half so as to avoid a pasty texture. Mash the cream cheese, salt & pepper, and garlic salt together until creamy. Finish it off by mixing in the parmesan.
Serve warm with a side of fried chicken. Or is it the other way around?
Elastic Waistband Club Forever!