You’ve heard of Engagement Chicken. Well, these are the potatoes you must serve alongside this famed bird to ensure that your engagement does in fact result in a wedding and subsequent marriage. How do I know? Well, it’s working for me. In fact, it is about to work for me for the second time. Say what? That’s right, ladies and gentlemen, I have roped in not just one, but two eligible bachelors with these incredible Marriage Mashies. Along with my wide array of cooking expertise, charming nature, enchanting wit, and irresistible eyes, of course. You may not have the whole package like I do, but now you have one of my secret weapons.
The way to a man’s heart is indeed through his stomach. We don’t bow to the patriarchy here on Daisy At Home, so I say the way to anyone’s heart is truly through their stomach. If it isn’t, then they’re probably not worth marrying. Forget about all those silly elements like emotions, respect, support, and affection. Food is where it’s at. Make him (or her) swoon and beg for more. Bring your A-game to the table and feed your lover (or soon to be lover) something full of fat and carbs and salt. Yeah baby.
There isn’t anything revolutionary in these Marriage Mashies. This is the recipe I have been making ever since I became serious about cooking well. Jon and I started cooking together when we got engaged. Then I took over the cooking duties full time and mashed potatoes made a regular appearance. People started requesting them at holidays and family gatherings. Now David makes sure that I am signed up for potatoes any time we partake in a potluck. David loves these so much that he has eaten the leftovers two days in a row. This has nothing to do with the bare state of our refrigerator and everything to do with the wonder of my culinary skill.
David jokes that I never use recipes, so to prove him wrong one month before we say “I do” (because that’s what marriage is all about), I took the time to weigh and measure all my ingredients while making this fluffy pile of yum. We will be serving these potatoes at our wedding reception and I’m a little nervous that we’ll accidentally create a polyamorous union that night because none of our guests will want to leave us after tasting what we have to offer.
- 455 grams (1 pound) potatoes
- 3 teaspoons kosher salt, divided (to taste)
- 4 tablespoons butter
- 4 tablespoons cream cheese
- 2 tablespoons heavy cream or milk
- freshly ground black pepper, to taste, if desired
- Wash, peel, and dice the potatoes. The smaller you cut the potatoes, the quicker they will cook.
- Place the diced potatoes in a large pot and cover them completely with cold water. Sprinkle in 2 teaspoons of salt.
- Cover the pot, place over medium-high heat and bring to a boil. Once the water is boiling, cook the potatoes until a fork can easily pierce and slightly break them apart, about 10 minutes.
- Drain the potatoes and return them to the pot, uncovered. Add the butter and cream cheese, but do not stir or mash them yet. Wait, and this is important, until the potatoes have mostly stopped steaming.
- Once the potatoes are no longer steaming, or are letting off very little steam, lightly mash them with a potato masher to break up the larger chunks.
- Add the heavy cream or milk, and the remaining 1 teaspoon of salt, and pepper if desired. Use a handheld electric mixer to whip and mash the potatoes until they are smooth and creamy. Stop as soon as they reach this state as you do not want to over mix the potatoes.
Taste the mashed potatoes about halfway through whipping them with the electric mixer to check for seasoning. If they taste too bland, add a pinch more of salt. If you want them extra buttery, add another tablespoon of butter.
For even more potato love, check out these recipes from around the web:
Feed Me Phoebe: Mexican Sweet Potato Hash with Black Beans and Spinach
Creative Culinary: Smashed Potatoes with Lemon Garlic Scallions
Weelicious: Yukon Gold Potato Fans
Dishin & Dishes: Cottage Pie
The Mom 100: Potato, Leek and Dill Frittata with Crème Fraiche
Napa Farmhouse 1885: Mexican Style Potatoes with Chorizo
Red or Green: Spicy Sweet Potato Gratin
The Heritage Cook: Irish Hash Browns Eggs Benedict (Gluten-Free)
Elephants and the Coconut Trees: Crispy Pan-Fried Potatoes
Swing Eats: Healthier Twice Baked Potato Skins
Daisy at Home: Marriage Mashies
Taste with the Eyes: Baked Sweet Potato, Salted Caramel Puffed Rice Noodle Topping
The Wimpy Vegetarian: Spiralized Sweet Potatoes and Apples in Browned Butter
Virtually Homemade: Loaded Baked Potatoes
FN Dish: For the Love of Heavy Cream: 5 Scalloped Potato Recipes to Indulge In