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Deluxe Mashed Potatoes Recipe

Deluxe Mashed Potatoes Recipe photo by Taste of Home

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THIS IS one of my favorite side dishes because it can be made ahead, refrigerated and then popped into the oven just prior to dinnertime. When my grandchildren come for dinner, I have to double this recipe. They love it! -Vivian Bailey, Cedar Falls, Iowa

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Deluxe Mashed Potatoes Recipe

Prep: 30 min. Bake: 35 min.

Yield: 4-6 Servings

30 35 65

Ingredients

4 to 5 large potatoes (about 2-1/2 pounds)
1 package (3 ounces) cream cheese, softened
1/2 cup sour cream
1 tablespoon chopped chives
3/4 teaspoon onion salt
1/4 teaspoon pepper
1 tablespoon butter
Paprika, optional

Directions

Peel and cube the potatoes; place in a saucepan and cover with water. Cook over medium heat until tender; drain. Mash until smooth (do not add milk or butter). Stir in cream cheese, sour cream, chives, onion salt and pepper. Spoon into a greased 1-1/2-qt. baking dish. Dot with butter; sprinkle with paprika if desired. Cover and bake at 350° for 35-40 minutes or until heated through. Yield: 4-6 servings.

Nutritional Facts 1 serving (3/4 cup) equals 301 calories, 10 g fat (7 g saturated fat), 34 mg cholesterol, 313 mg sodium, 45 g carbohydrate, 4 g fiber, 7 g protein.

Originally published as Deluxe Mashed Potatoes in Reminisce January/February 1997, p49

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Reviews for Deluxe Mashed Potatoes

Deluxe Mashed Potatoes

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Reviewed on Dec. 30, 2012 by 3samoyed

I LOVE this recipe. It always gets great comments. I use 4 oz. cream cheese and 2/3 c. sour cream. Then I fold in by hand some shredded cheddar cheese. Outstanding! PS Don't use a mixer if you are adding the cheddar cheese-it turns your potatoes orange!

Reviewed on Dec. 27, 2012 by justmbeth

Made as-is in advance. Great flavor and easy to assemble.

Reviewed on Dec. 27, 2012 by justmbeth

Made as-is and ahead of time. Turned out great.

Reviewed on Jan. 17, 2012 by Missybug

J have made this for 25+ years and everyone loves them. It's wonderful to make ahead, especially on a holiday (less clean up).

Reviewed on Dec. 04, 2010 by JaxNDosie

I make this recipe a day ahead and reheat at 350 for 45 min. covered or uncovered if you it slightly browned on top. You should have heard the teenage boys raving about the potatoes (of all things) on Thanksgiving. "Best mashed potatoes we've ever eaten"

Reviewed on Jan. 18, 2010 by Larissa2

Great taste, however I used 1/2 the cream cheese and added 1 tablespoon of butter to the potatoes when mashing. Then I topped the casserole dish with 1/2 cup of buttered bread crumbs seasoned or plain is fine and parmesan cheese. Was great taste. I also baked at uncovered for 25 min. just till the bread crumbs were browned.

Reviewed on Aug. 26, 2009 by pickleone

Again, I would definetely use reduced fat cream cheese and fat free sour cream. SOunds delicious.

Reviewed on Jul. 11, 2009 by emilyshack

should the cream cheese be 8 oz?

Reviewed on Jun. 05, 2009 by dbmx__TX

Oh my this looks yummy....will give this a try soon.

Thanks for posting this.