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Creamy Smashed Potatoes

 Creamy Smashed Potatoes
These potatoes are so good that I serve them at Christmas. My family prefers these to any other mashed potato recipes. —Megan Taylor
4-6 ServingsPrep: 30 min. Bake: 30 min.


  • 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


  • 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.
  • 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.
Nutritional Facts: 1 serving (3/4 cup) equals 183 calories, 6 g fat (4 g saturated fat), 20 mg cholesterol, 445 mg sodium, 28 g carbohydrate, 2 g fiber, 6 g protein.