Monday, June 7, 2010
Step aside, McDreamy. Move over, McSteamy. Here comes McCreamy - smoother, cuter and less complicated.
Now, this stuff is gold. It comes from the fabulous, multi-talented Ree Drummond, aka The Pioneer Woman. If you haven't heard of her or her blog, I don't know which rock you are living under.
Just look at it! This mashed-potato-dream-come-true gets its royal creaminess from butter, cream and ... drum roll please ... Philly Cream Cheese! It is so incredibly creamy, you'll go delirious at first lick. This is by far, THE mashed potato to beat, and coming from me, ahem - Ms Spudnik herself - it says everything. ;)
Wooo ... it'll be a tough fight whenever I have a slab of Philly in the fridge, between Cotton Soft Japanese Cheesecake and this heavenly mash. Decisions, decisions.
For the recipe on how to go from this:
... click on this.
Ree has done up the post with fantastic step-by-step photos, so I'm not gonna reinvent the wheel. The only thing I did different was to use light cream instead of half-and-half. And only sea salt was added because I didn't have onion powder, Lawry's, whatever. And it already tasted amazing. Next time, I will try adding some mashed roasted garlic cloves (Ree's fave). Holy yum!
In the meantime, I'll leave you with something sunny while I go back to painting the rest of my apartment (2 more bedrooms to go ... I can do it, I can do it, I CAN DO IT). Clearly, it would be wise to work it off after you eat this dish. McCreamy is really McFatty in disguise. ;)