Cynthia Ferich

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Creamy Mashed Potatoes on WBTV / Bounce TV Charlotte, North Carolina

November 20, 2016 By Cynthia Ferich

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Line up your spoons!  The ultimate comfort food – Mashed Potatoes YUM!  These mashed potatoes are so creamy and so delicious on their own, but if you’re one that likes a layer of texture, there is a topping on this one to add a little ‘crunch’.  And…if you’re not looking to bust the button on your waistline, there is also a ‘skinnier’ version.  Whichever you choose, do use the Russet or Yukon Gold potato, as they are a waxier potato and make the Best! mashed potatoes.

Thank you WBTV / Bounce TV for sharing with our viewers ~ Happy Thanksgiving to All…

Creamy Mashed Potatoes

5 cups skinned and cubed potatoes (Russet or Yukon Gold)

½ sweet cream butter, melted

½ cup heavy cream, warmed

1 teaspoon salt

½ teaspoon white pepper

Topping:

2 teaspoons sweet cream butter

½ cup panko bread crumbs

½ cup grated Parmesan cheese

3 Tablespoons freshly chopped chives

Wash, skin and cube potatoes.  Place in a pot and completely cover with cold water. Boil on medium heat until the potatoes are fork-tender and completely cooked.  Pour into a colander and drain well of all water.

Over a large bowl, using a ricer, fill with batches of potatoes and rice until all of the potatoes are riced.  Add melted butter, warm cream, salt & pepper and combine.  Spread into a casserole dish.

For the topping, melt the butter in a small skillet and add the bread crumbs.  Continue tossing until toasted.  Cool slightly before adding the cheese.  Combine and sprinkle on top of the potatoes and finish with fresh chives.  Serve.

Note(s):  If you do not have a ricer, use a potato masher.

Russets and Yukon are a waxier, starchier potato and make for a better ‘mashed’ potato.

If you want a ‘skinnier’ mashed potato, substitute ½ cup of butter for:  ¼ cup butter and ¼ cup chicken broth and substitute the heavy cream for whole milk or 2%.

 

 

 

 

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Filed Under: Recipes Tagged With: best mashed potato recipe, Best Thanksgiving Recipes, bounce tv, Charlotte, cynthia ferich, cynthia ferich cooks on wbtv, cynthia ferich private chef, Happy Thanksgiving, MaMa Mia Cucina Cookbook, NC, personal chefs charlotte, Private Chefs Charlotte, russet potato recipes, WBTV, yukon gold potato recipes

About Cynthia Ferich

After writing and self-publishing “MaMa Mia Cucina” in 2007, Cynthia's writing, cooking and culinary teachings evolved into being as an entity surrounding food, fun, family and friends.

In an effort to capture her family’s ‘old world’ Italian recipes for future generations to enjoy, her grandmother, ‘Noni’, and Cynthia joined forces. "She measured, I wrote, and we cooked."

During her grandmother's latter 80 years, she traveled in memory through her life, as they shared in stories of a lifetime and long ago. As they shared this final chapter in her life, what Cynthia soon discovered through all of the measuring, cooking, sharing in the love of a family, and in the love of a friendship, was the passion for cooking, and a love that nourishes us all… It’s all about the FOOD!

MaMa Mia Cucina Cookbook

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Recent Blog Posts

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I met Cynthia and was immediately taken in by her charm and passion for cooking. She presented me … Read More

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