Ultra Pidgeot
good cyberdaddy
- Joined
- Apr 23, 2010
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I know this will be a double post but this is the hands down best way to do mashed potatoes in the world. Trust me here, bros..
Ingredients:
Pound of potatoes
Stick of butter
16 ounces of cream cheese
16 ounces of sour cream
A block of extra sharp cheddar cheese
A little salt and pepper
Some bacon is optional, and I'll explain that in a moment.
Preparation:
1. Peel each potato. After you finish peeling it, give it a rough chop and plop it into a pot (or bowl) of cool water. We don't want them browning and getting gross, do we?
2. Take your misshapen chunks of potato and boil 'emmash 'em, stick 'em in a stew.
3. Take your freshly boiled taters and mash 'em. Once mashed, take a hand mixer to them and mix them until they're insanely smooth.
4. Add your butter. Mix it in.
5. Add your sour cream. Mix it in.
6. Add your cream cheese. Mix it in.
6.5. Add salt and/or pepper to taste
7. Take the hand mixer and give it another go to ensure maximum smoothness
8. Pour this mixture into a glass pan and pile the shredded cheese on it
9. Keep it warm in the oven until they're needed. If you need them to go fast. Pop it under the broiler to melt the cheese more quickly.
Second (and optional) preparation:
1. Boil the potatoes with the skin on.
2. Once boiled, halve them long way (know what I mean?) and scrape out the potato.
2.5. Rub a little salt on the outside and put them under the broiler for a second, let 'em crisp up a little, basically.
3. Follow steps 3 through 7 the same way.
4. Fry up some bacon.
5. Chop it up into smallish pieces. Now mix this into your taters.
6. Put your potato/butter/cream cheese/sour cream/bacon mixture into those potato skins
7. Shredded cheese on top of that
8. Put it under the broiler to melt the cheese and help heat everything else up one last time.
9. Done!
Ingredients:
Pound of potatoes
Stick of butter
16 ounces of cream cheese
16 ounces of sour cream
A block of extra sharp cheddar cheese
A little salt and pepper
Some bacon is optional, and I'll explain that in a moment.
Preparation:
1. Peel each potato. After you finish peeling it, give it a rough chop and plop it into a pot (or bowl) of cool water. We don't want them browning and getting gross, do we?
2. Take your misshapen chunks of potato and boil 'em
3. Take your freshly boiled taters and mash 'em. Once mashed, take a hand mixer to them and mix them until they're insanely smooth.
4. Add your butter. Mix it in.
5. Add your sour cream. Mix it in.
6. Add your cream cheese. Mix it in.
6.5. Add salt and/or pepper to taste
7. Take the hand mixer and give it another go to ensure maximum smoothness
8. Pour this mixture into a glass pan and pile the shredded cheese on it
9. Keep it warm in the oven until they're needed. If you need them to go fast. Pop it under the broiler to melt the cheese more quickly.
Second (and optional) preparation:
1. Boil the potatoes with the skin on.
2. Once boiled, halve them long way (know what I mean?) and scrape out the potato.
2.5. Rub a little salt on the outside and put them under the broiler for a second, let 'em crisp up a little, basically.
3. Follow steps 3 through 7 the same way.
4. Fry up some bacon.
5. Chop it up into smallish pieces. Now mix this into your taters.
6. Put your potato/butter/cream cheese/sour cream/bacon mixture into those potato skins
7. Shredded cheese on top of that
8. Put it under the broiler to melt the cheese and help heat everything else up one last time.
9. Done!
