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The Richest Mashed Potatoes

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My childhood Monday dinner went like this:

Mom would set my plate of food in front of me. Every Monday we had the same meal…baked chicken, mashed potatoes, and a veggie. Usually, the veggie was peas.

Once mom gave me my Monday meal, my first move was to dig a hole in my mashed potatoes and push in a pat of butter. I was raised in Wisconsin during a time when we were not afraid of butter, so that was a nice extra touch. I remember the butter was always cold. I’d cover it up with some of the warm mashed potatoes so it would melt.

I then proceeded to eat my chicken, followed by my peas. I’d save the mashed potatoes until the end. The potatoes were my favorite. I’d break open the encased butter which, by the end of the meal, was melted and gooey. Then I’d dig in with my spoon and savor those potatoes. I’d roll them over my tongue to get every last bit of flavor from them. If there were any mashed potatoes left over I’d ask my mom for a second helping.

Of course, at that age, I didn’t realize our bodies processed mashed potatoes and sweet desserts in almost the same way...

Read the full column at

The Richest Mashed Potatoes

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I’m trying to help you out here. If you are going to break down and have mashed potatoes let’s try to make them as healthy as possible. The secret to these is the fat. Any time you are going to eat carbs, if you can add fat, the glycemic index won’t launch so fast. Your blood sugar won’t spike as much so you’re less likely to turn those potatoes into fat.

I treat potatoes now like wedding cake. That means I eat them on very special occasions and I don’t go overboard. So if your family insists on mashed potatoes at the holiday, try making these. Keep your portion to a half cup and you should be in pretty good shape when you get on the scale the next day (that is unless you go nuts with something else too).

Notice these potatoes don’t even have cream or milk. They don’t have butter, either. They are rich enough without those things. And smooth. You can do them with the skin on or off. The skin adds good nutrients. Just be sure to scrub your potatoes extra clean. If you like buttery mashed potatoes add some butter. It’s another fat that will help slow down the glycemic uptake.

Servings: Serves 8 as a side dish

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3 medium-large russet potatoes. Skin on or peeled. Cut onto 2-inch chunks.
½ cup of sour cream
4 oz of cream cheese at room temperature
approximately 1 tsp of sea salt (or to taste)
1 cup of grated cheddar cheese. Use the good stuff if you can but any will work. You can even switch up the cheese for variety. Gruyere will make a nice French-style mashed potato. Etc. You could even make a Mexican mash. Get the idea?
1 Tbl of minced, fresh chives or chopped green onions can work too. Amount to your taste.


Put the potatoes in a pan with enough water to cover them. Turn on medium-high to get the water boiling. Then cook approximately 15 minutes or until a knife inserted slides through easily. Drain the water.

Add the cream cheese and the sour cream. Add your salt. Take your mixer and begin mixing the potatoes to mash them. Get them as smooth as you like and make sure the cream cheese and sour cream are well distributed. Some like them a little lumpy.

Transfer to a casserole dish. Sprinkle on the cheddar cheese. Heat in your oven at 350 degrees until piping hot. If they were stored in the refrigerator this will take longer.

Just before you serve them, scatter the chives over the top. Dig in. Just be careful.

Other hints:

1. If you want to follow the resistant carb theory you’ll make the potatoes the night before and store them in the refrigerator. Then top with cheese and reheat them. This will also help the glycemic uptake be lower.

2. If you want to watch your portion closely, use a half-cup measuring cup to scoop your serving and put it on your plate. That way you’ll know you are staying in check.

3. If your gang loves cheese you can spread these more thinly in a 9-by-13-inch casserole and add extra cheese on top. That way everyone gets a bigger share of cheese.



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