Recipe by TGirl,RN
Creamy mashed potatoes for 12 lucky people. Make ahead if desired, or bake right away. Whichever you choose, this recipe is sure to be a hit at your next potluck.
Top Review by Montana Heart Song
Excellent!! These were delicious!! I used the leftovers for my High Rise Biscuit/Breadstick recipe which uses mashed potatoes . I wanted to see if the dried onion flakes effected them. It didn't. They were also delicious.I love the idea that you can make, refrigerate and then bake. I liked the consistency and didn't add any more milk as suggested by a reviewer because my family will load them up with gravy, butters anyway so the consistency was great! I would not change a thing!
- 10 large potatoes, peeled and quartered
- 8 ounces sour cream
- 8 ounces cream cheese
- 6 tablespoons butter, divided
- 2 tablespoons dried onion flakes
- 1⁄2-1 teaspoon salt
- paprika (to garnish) (optional)
Directions See How It's Made
- Place potatoes in large pot, cover with water, and bring to a boil.
- Reduce heat, cover, and cook for 20-25 minutes or until potatoes are tender.
- Drain potatoes, place in large bowl, and mash with sour cream, cream cheese, onions, salt, and 4 tablespoons of butter, stirring until butter and cream cheese have melted.
- Spread potatoes into greased 13 x 9 baking dish.
- Melt remaining butter and drizzle over potatoes.
- Sprinkle with paprika, cover, and refrigerate until ready to use (you can bake these right away, of course).
- Refrigerated potatoes need to sit at room temperature for 30 minutes before baking.
- Cover with tin foil and bake at 350 degrees for 40 minutes, then remove foil and bake for another 20 minutes.