Prep 45 mins
Cook 30 mins
A friend brought over a pan of these, along with some meatballs & gravy, when we came home from the hospital with our second son who was born on Thanksgiving Day (1991). Since then these have become a "tradition" at our Thanksgiving feast. The great thing about these potatoes is that they can be made as much as a week ahead of time, then just need to be popped in the oven or microwave to be zapped at the last minute (while the turkey is "resting" and being carved). You can work on the gravy--and NOT worry about also mashing the spuds!!!
- 5 lbs potatoes, peeled (9 large)
- 1 (8 ounce) package cream cheese, softened
- 1 cup sour cream
- 2 teaspoons onions or 2 teaspoons garlic salt
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 -4 tablespoons butter
- butter, for greasing pan
- butter, to melt on the mountain at serving time
- Quarter the spuds, cook in salted water until tender (25-30 min?), drain well, and mash.
- Add remaining ingredients, mixing well (I use my KitchenAid mixer).
- Butter a large casserole dish, spoon spuds into the pan, smoothing off the top.
- Bake at 350 for 30-45 minutes OR zap in the microwave until heated through.
- WARNING: Taste-testing is addictive!
- SERVE: Stir, then spoon into a lovely LARGE bowl, add a dollop of butter at the top of the mountain.
- Prepare extra copies of the recipe--someone will ask for it!
- Prep time refers to peeling spuds & other prep work AND boiling potatoes.
- Cooking time refers to the time needed to REHEAT in an oven (not microwave) at serving time.
Excellent, creamy mashed potatoes. Your seasoning amounts are perfect!! Next time I think I will add a little crumbled bacon with the green onions.
I must say, these were the best mashed potatoes I've ever made! Usually, I kinda winged it throwing in sour cream, butter and milk to the potatoes, but they always were either too thin or too thick. These instructions were fool proof and the flavor was incredible! We didn't even use the gravy! :) I did make a few modifications. I added an extra 1/4 cup of sour cream because my family likes to taste the sour cream, and added about 1/2 cup of milk. The consistency was perfect!!!! I did not put the potatoes in the oven, since I didn't have the time, so I just added the butter before I mashed them. Great recipe, and this will for sure be my ONLY mashed potato recipe!
I halved the recipe and it was polished off by the four of us. This results in fluffy light potatoes. I can see that making it in advance would be a great help when you are serving a crowd. Thanks for sharing...it will served at our table again and again I'm sure :)