Mashed Potatoes With Cream Cheese

"I was surprised I couldn't find this recipe here. It is the only mashed potato recipe I use for the holidays,as it is even better made a day ahead. Not only is it delicious, but it's one less pot to wash when you want to enjoy your company. This also makes a nice potluck dish."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by lazyme photo by lazyme
photo by I'mPat photo by I'mPat
photo by Chef Dee photo by Chef Dee
Ready In:
1hr 15mins
Ingredients:
6
Serves:
12
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ingredients

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directions

  • Peel and cut the potatoes into large cubes and boil in salted water until tender.
  • Meanwhile, beat the cream cheese, then stir in the sour cream, milk and spices.
  • Drain and mash the potatoes in the pot, then stir in the cream cheese mixture.
  • Spoon into a casserole dish or a 9x13 pan.
  • You may cover it and refrigerate for 24 hours, or proceed to baking right away.
  • Bake covered with foil at 350 for 45 min's.
  • Increase the time if the dish has been chilled.

Questions & Replies

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  1. Mary M.
    Is there a way to remove the nutrition info when printing? I print the delicious recipes and find I waste 1 page of paper every time because of the nutrition info which I read before deciding to use the recipe.
     
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Reviews

  1. Jo-Anne G.
    I searched everywhere this year to find this recipe.....all I kept finding were Martha Stewart creations.....just wanted this simple one. Thanks!
     
  2. Arne Y.
    This can be served just by completely combining, thoroughly cooking stovetop, then serving as a pedestal base for an oil/fat rich meat entre without the baking process. Also, do the same and make great potato croquettes! I also added some rock salt and sauteed onions in lieu of the onion salt.
     
  3. sofie-a-toast
    These were great - and with no butter too! I've been searching for a go-to mashed potato recipe and I think I just found it :) Also, I found it doesn't need to be baked, it tastes great without the last step.
     
  4. COOKGIRl
    My review is the same as Parsley's. Whether the cook chooses to use full fat sour cream and cream cheese or low fat, these mashed potatoes turn out rich and creamy. I also have a love of Yukon potatoes. Drizzled a bit of fresh chives from the herb garden on each serving. Thanks for posting. This recipe will be added to my Spud Powered cookbook, Dee. cg
     
  5. *Parsley*
    I've made mashed potatoes similar to this in the past (with the cream cheese and sour cream) and they always come out creamy and smooth with just a hint of richness. Even if you use reduced-fat dairy products (which I did), you still get great results. These potatoes are sure to please everyone. Thanx for a winning mashed potato recipe!
     
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Tweaks

  1. Arne Y.
    Also added sauteed mushrooms and onions.
     
  2. Beverly T.
    Added scallions and bacon bits
     
  3. sheepdoc
    Really good but I ran out of time and made with instant. Nana's Best, which are horrible instant potatoes, were really good with this. 3 pouches with 8 cups of boiling water, then proceeded with the rest of the recipe. Used garlic salt instead of onion salt. Whipped in the mixer.
     

RECIPE SUBMITTED BY

<p>My mother was known for her cooking and baking and I am so happy that I was able to pick up her great skills.</p> <p>I enjoyed many years as a stay at home Mom, whipping up all sorts of large meals and baking of all kinds. Time does not permit many hours in the kitchen anymore, but I still like to entertain when possible and I am always searching for the latest greatest new recipe to add to my tried and true collection.</p>
 
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