Creamy Sour Cream Mashed Potatoes Recipe

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"These nicely seasoned potatoes are so fresh-tasting and creamy that there's no need for extra butter or gravy," writes Natalie Warf of Spring Lake, North Carolina. "I freeze them in individual and family servings for added convenience."
TOTAL TIME: Prep: 35 min. Bake: 30 min.
MAKES:12-14 servings
TOTAL TIME: Prep: 35 min. Bake: 30 min.
MAKES: 12-14 servings


  • 5 pounds potatoes, peeled and cubed
  • 5 tablespoons butter, divided
  • 1 package (8 ounces) cream cheese, cubed
  • 1 cup (8 ounces) sour cream
  • 2 teaspoons onion salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper

Nutritional Facts

3/4 cup: 221 calories, 13g fat (8g saturated fat), 40mg cholesterol, 360mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 4g protein.


  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain.
  2. Mash potatoes with 3 tablespoons of butter. Stir in the cream cheese, sour cream, onion salt, garlic powder and pepper until smooth.
  3. Spoon into a greased 13-in. x 9-in. baking dish. Melt remaining butter; drizzle over the top. Cover and freeze for up to 1 month. Or bake, uncovered, at 350° for 30-35 minutes or until heated through.
  4. To use frozen potatoes: Thaw in the refrigerator. Bake as directed. Yield: 12-14 servings.
Originally published as Rich Mashed Potatoes in Quick Cooking November/December 1999, p52

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butlermary75 User ID: 7370834 219297
Reviewed Jan. 30, 2015

"This was my contribution to a family Christmas dinner. I cooked the potatoes the night before & baked them just before setting out for the host house. I sprinkled bacon bits & shredded cheddar cheese on top for color. It made a welcome alternative to the usual mashed potatoes. I froze the leftovers as single servings to use later with other meals. Very easy to do & definitely a keeper recipe."

VictoriaElaine User ID: 3422096 71268
Reviewed Nov. 25, 2014

"These are perfect as is - no adjustments needed. The finished potatoes fit perfectly in my 2.75 quart pyrex baking dish, so it makes about 11 cups. I haven't tried freezing them. I make them a day or two in advance & then reheat them in my crock pot buffet server, which frees up my oven for the turkey or ham."

hjh473 User ID: 2897484 62582
Reviewed Mar. 10, 2011

"These were amazing. I used garlic salt and broiled them for a few minutes on low right before serving."

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