Prep 5 mins
Cook 30 mins
I got this recipe from Ohio magazine and an article about Amish cooking. It says cream cheese is the secret ingredient, and if you aren't having a dinner party then you can divide the recipe in half easily. This has gone over well at my large family dinners, so far nobody has left it on their plate.
- 6 quarts potatoes
- 4 ounces cream cheese
- 1⁄2 cup evaporated milk
- 1⁄4 cup butter
- 1⁄2 cup sour cream
- 1 tablespoon salt
- milk, as needed
- Cook potatoes until soft. Mash fine with potato masher.
- Add cream cheese, stir well. Add butter and sour cream. Stir well.
- Add salt and milk as needed for desired consistency.
I scaled these down, using about four potatoes and guessed on the other amounts (starting with 1 ounce cream cheese, 1 TBS butter, 1/4 cup milk and non fat sour cream). This recipe combines all the good things in mashed potatoes, including my favorite, evaporated milk. These had a wonderful slight dairy flavor and creaminess and I enjoyed every bite. I did add a pinch of garlic powder. I made them to go with Rosemary Roast Pork Sandwiches Au Jus which went perfect together! Thanks Valeria, for posting. Roxygirl