Making mashed potatoes. Need fluffy. Have sour cream, whole milk, cream cheese on hand.?

I see lots of recipes using heavy cream or buttermilk, I'd like to incorporate the cream cheese or sour cream instead. Any good ideas or advice?Making mashed potatoes. Need fluffy. Have sour cream, whole milk, cream cheese on hand.?
Smashed Potatoes and Cream Cheese





2 1/2 pounds small red potatoes or baby Yukon gold potatoes


1/2 cup half-and-half or whole milk


8 ounces plain cream cheese or veggie cream cheese, cut into pieces


10 chives or 2 scallions, chopped or snipped with kitchen scissors


Salt and pepper





Boil potatoes until tender, 15 minutes. When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit. Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Then add chives and scallions and season with salt and pepper, to your taste.Making mashed potatoes. Need fluffy. Have sour cream, whole milk, cream cheese on hand.?
Stick with the sour cream. After you boil the taters and drain the water leave the taters in the pot and put them back on the heat, you'll hear the remaining water boli out keep stiring them till it stops and you don't scorch the taters. Pull from the heat add your butter sticks and sour cream a little at a time as you mash and find the fluff you're looking for
You can use any of the above with great results, so just choose the flavor that appeals to you. (I probably wouldn't combine the sour cream with the cream cheese though--you could end up with such aggressive mashed potatoes that they walk around your dinner table growling at the sprouts and cranberry sauce.)





BUT there are 2 great sectrets to getting that fluffy texture that have nothing to do with the added ingredients:





--One the potatoes are cooked, drain them and return them to the warm pan. Slip a paper towel over the top of the pan and put the lid on top of that. Let them sit off the heat for about 5 minutes, shaking the pan gently from time to time. This removes excess moisture that can weigh them down, texture-wise.





--After you've mashed them with whatever other good stuff you're using, take a good-sized wire whisk, put the potatoes into the sink, and whisk the tarnation out of them for 2 or 3 minutes to ';aerate'; them. If you haven't done this before, you'll be amazed what a difference it makes.





Whatever you choose to flavor them with, they'll be great. Have fun.
Oh heaven's yes you can use cream cheese! Cube up a brick of softened cream cheese and toss into the slightly mashed potatoes, then sic the hand mixer on them. I like add some melted garlic butter for an accent. They always get good reviews.
Soy milk and now it is coming out with no sugar, so it tastes more like real milk in recipes. We have it in stores in rural Oklahoma so I know you can get it anywhere.


No one needs something squeezed out of the azz end of a cow.


They also have imitation sour cream you can't tell the difference.


When they milk these heavily hormoned cows they get a lot of blood. 25% in some cases so they now bleech it.


So milk has 25% bleeched blood.
Ok, so I make the mashed taters every year for my family, and I use cream cheese. I don't measure or anything (I usually wing it by taste-testing...). Just make sure that your butter is melted, the milk (or cream) is hot and the cream cheese should be at room temp. If you use cold ingredients, it will make the potatoes harder to mash and they wont be as fluffy. You could also use sour cream in place of cream cheese, but I like th taste and texture of cream cheese better. I wish you the best of luck and have a Happy Thanksgiving! :)