My Lovely Lauren's Favorite Comfort Food

My daughter Lauren moved to Las Vegas to work for the Wynn Hotel

Lauren and my "other daughter" Sachi

Several months ago, after Lauren had been living in Las Vegas
for awhile, I received a phone call from her.

"Mom", she said, "I can't find the mashed potatoes in the cookbook."

"They aren't in the cookbook, Lauren, because everybody
knows how to make mashed potatoes."

"I don't," she said, "and nobody's taste like yours do."

Now, I am thinking to myself, if she knew what I put in them,
she'll have a bird, or at the very least, spend a week at the
gym to make up for eating them, but if you just have a scoop, it's okay.

Lauren's calls these potatoes one of her ultimate comfort foods,
and heavens knows, she has needed them through the years.

So today, I am posting her favorite comfort food, because it's

her birthday!!!!

So wish Lauren a very Happy Birthday today, as she is turning 24!

She is our youngest,

arriving after three older brothers,


and she is Daddy's girl!



It wasn't easy growing up in a house full of big brothers.


They didn't cut her much slack in the
being a girl department...they wanted her to be tough!


They used to torment her if she would cry,
calling her, Turn on the Tiny Tears.
They were at times unmerciful.
But let anybody try to hurt their sister, and you didn't
want to mess with her brothers,

Jeffrey with his little sister

Lauren and Steven

David, Lauren, and Jeffrey at her graduation from Cornell

they could torment her, but nobody else better try that!


Lauren has just gotten herself a puppy to
keep from getting lonely when she's away from all the boys,


(you think she really might be missing all the torment???)
and of course, what does she get, a male puppy!


For this post is for my favorite daughter, when you need
some comforting and I'm not around,
my odds are on you fixing them with ease after this!

Abby with her cousin Lauren

Lauren's Favorite Mashed P0tatoes:

6 -8 large potatoes (I like Yukon Gold because they give great color to the potatoes)
1 stick of butter (at room temperature)
Half a bar (8 ounce) Philadelphia Cream Cheese or you can use one small bar (at room temperature)
1/2 pint heavy cream (at room temperature)
A little milk if necessary (this will depend on the size of the potatoes)
Salt and pepper to taste

Peel the potatoes. Cut the potatoes into large cubes. I usually cut them in half and then thirds.
Place the potatoes in cold water until you are ready to boil them. Place the potatoes in a large pot filled with cold water. Add some salt to the water (about 2 tablespoons.) Bring the potatoes to a boil, and let cook about 20 minutes until fork tender. (This means that a fork, easily pierces the potatoes.)

Have your KitchenAid or mixer set up while the potatoes are cooking. (A hand mixer will work as well. If you like them on the lumpier side you can even use a hand masher. My family likes them creamy and smooth) set up, while the potatoes are cooking. Drain the potatoes well. Place the butter and the cream cheese in the bottom of the bowl. Add the potatoes, turn the mixer on low, so the potatoes don't come flying out of the bowl. As soon as they start to mash, you can increase your speed. Add the cream slowly, you don't want the potatoes to be soupy. You may need the whole half pint, you may not, this will depend on the size of the potatoes. If they are not creamy enough, you can add a little milk as well. Add the salt and pepper, and whip until smooth on a medium-high speed.

Place in a serving bowl, and serve with gravy if desired.

Here is what you will need for the potatoes:

Lauren's Favorite Mashed P0tatoes:

6 -8 large potatoes (I like Yukon Gold because they give great color to the potatoes)
1 stick of butter (at room temperature)
Half a bar (8 ounce) Philadelphia Cream Cheese or you can use one small bar (at room temperature)
1/2 pint heavy cream (at room temperature)
A little milk if necessary (this will depend on the size of the potatoes)
Salt and pepper to taste

Peel the potatoes


Place in cold water until you're ready to cut them


Cut the potatoes into large cubes


I usually cut them in half and then thirds


Place the potatoes in cold water
until you are ready to boil them

Place the potatoes in a large pot filled with cold water
Add some salt to the water (about 2 tablespoons)
Bring the potatoes to a boil, and let cook about 20 minutes
until fork tender (This means that a fork,
easily pierces the potatoes)

Have your KitchenAid or mixer set up, while the potatoes are cooking. (A hand mixer will work
as well. If you like them on the lumpier side you can even
use a hand masher. My family likes them creamy and smooth)
set up, while the potatoes are cooking.

Drain the potatoes well


Place the butter


and the cream cheese in the bottom of the bowl


Add the potatoes, turn the mixer on low,
so the potatoes don't come flying out of the bowl


As soon as they start to mash, you can increase your speed
Add the cream slowly,
you don't want the potatoes to be soupy


You may need the whole half pint, you may not,
this will depend on the size of the potatoes
If they are not creamy enough, you can add a little milk as well

Add the salt



and pepper,

and whip until smooth on a medium-high speed


until smooth and creamy, but not too thin


Place in a serving bowl, and serve with gravy if desired.


See Lauren, it's very easy to do...
and some day, when I'm not around,

you'll always remember your mother

when you make them!