Creamy Smashed Potatoes Recipe

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These potatoes are so good that I serve them at Christmas. My family prefers these to any other mashed potato recipes. —Megan Taylor
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES: 4-6 servings


  • 2-1/2 pounds potatoes, peeled and quartered
  • 4 ounces reduced-fat cream cheese
  • 1/2 cup reduced-fat sour cream
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon salt
  • Dash pepper

Nutritional Facts

3/4 cup: 183 calories, 6g fat (4g saturated fat), 20mg cholesterol, 445mg sodium, 28g carbohydrate (4g sugars, 2g fiber), 6g protein.


  1. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and place in a large bowl; mash the potatoes. Add the remaining ingredients; mix well.
  2. Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 30-35 minutes or until lightly browned. Yield: 4-6 servings.
TEST KITCHEN TIP Instead of baking the mashed potatoes in the oven, you can spoon them into a slow cooker keep them warm on low.
Originally published as Creamy Smashed Potatoes in Test Kitchen Favorites 2004 2005, p212

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