Prep 15 mins
Cook 1 hr 30 mins
My favorite mashed potatoes to prepare for Thanksgiving. Adapted from Taste of Home and eaten many times over the years to raves from the family. Easy to make ahead and travel with if necessary as well.
- 10 large baking potatoes, peeled and quartered (such as Russet, about 5 -6 inches long each)
- 1 cup low-fat sour cream or 1 cup sour cream
- 1 (8 ounce) package neufchatel cheese or 1 (8 ounce) package cream cheese, softened to room temperature and cut into chunks
- 6 tablespoons sweet unsalted butter, divided
- 2 tablespoons minced onion flakes (or use fresh)
- 1⁄2 teaspoon salt, to taste
- sweet Hungarian paprika, to garnish
- Set potatoes into a large stock pot, cover with water, and bring to a boil.
- As soon as it starts to boil, lower the heat, cover, and cook for about 20-25 minutes or until your potatoes are very tender (time will vary based on actual size of your potatoes).
- Drain and set back into the pan (no heat) and mash.
- Add sour cream, neufchatel cheese, 4 Tbsp of the butter, onion, and salt to taste and stir until mixture is smooth and creamy.
- Spread evenly into a greased 9x13" glass baking dish, and using the back of a wooden spoon, press shallow craters into the surface evenly across the potatoes.
- Melt remaining butter and drizzle over the surface- some should pool up in the craters.
- Sprinkle with a little paprika to garnish.
- Cover with foil and bake in a preheated oven at 350 F for 40 minutes.
- Remove foil and bake an additional 20 minutes.
- To MAKE AHEAD: Prepare potatoes up until the part where you cover with foil- set the foil coverd pan in the fridge overnight; when ready to bake, set the pan on the counter for 30 minutes before placing into the preheated oven and bake as above.
this is ultimate comfort food! i could eat this all and forgo the main course. i added a bunch of chopped fresh chives and alot of fresh ground pepper. i also sauteed 1 chopped onion in butter with paprika and added it in before baking. wonderful side dish
These potatoes are FABULOUS. I made these for Thanksgiving and everybody raved about them. I preferred to add a couple Tbsp of fresh chopped chives, besides about 1/4 cup sauteed onion - it really gave it flavor and made it look beautiful. I did have a problem with them being too stiff though, I had to stir in quite a bit of milk to soften them up - and even then after it came out of the oven they stiffened back up, but regardless they were still GREAT. In any case we loved this recipe and I'll keep experimenting with this to see if I can make them stay softened. This is a must try - people will go back for 2nd's & 3rd's. Thank you for sharing your recipe HeatherFeather .
YUMMY, Heather! We had these for Thanksgiving (15 people) and everyone really enjoyed them. I used a 5 lb. bag of Yukon Gold potatoes (probably too much) and followed the rest of the recipe to a "t". After baking the next day, they did seem a little stiffer than I would have liked, but everyone still raved about them. I think I probably should have added more sour cream and I will try that next time (either that or I will count my potatoes...I was in such a rush, I just peeled, cooked and mashed before I realized that I never counted them!) Thanks for a wonderful, make-ahead dish that sure was a help on a busy holiday!