Angel Mashed Potatoes
Feeds a crowd
The Hungry Housewife-Leslie Green
15 pounds Yukon Gold Potatoes, peeled and cubed
2 Pounds Salted Butter
12 oz Cream Cheese, room temperature
1/4 Cup Milk
Salt and pepper to taste
Place the potatoes in a very large stock pot filled with cold water.
Allow to soak in the cold water for about 10 minutes.
Drain and rinse the potatoes.
Cover the potatoes with water again.
Bring to a boil and add a handful of coarse kosher salt.
Boil the potatoes until fork tender. Time depends on how small you cut your potatoes.
While the potatoes are boiling. Prepare your liquids.
In a sauce pan, melt the butter and cream cheese together. Add the milk and cook over low heat until warm.
Mixing if the enemy for mashed potatoes, so use a ricer.
Run your potatoes through a ricer or a food mill. Add the liquid to the riced potatoes and stir to combine.
Add salt and pepper to taste.