Deluxe Mashed Potatoes Recipe
- 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
- 1. 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.
3/4 cup: 301 calories, 10g fat (7g saturated fat), 34mg cholesterol, 313mg sodium, 45g carbohydrate (5g sugars, 4g fiber), 7g protein.
Reviews for Deluxe Mashed Potatoes
"These mashed potatoes were a big hit! So creamy and flavorful."
"I have been making these for almost 20 years. I use several cloves of roasted garlic, mix everything together put in a well buttered casserole cover and refrigerate for up to 5 days. We eat these for Christmas dinner, my family calls them Christmas potatoes. I take them out an hour before dinner to come to room temperature. I sprinkle some grated sharp cheddar and a little Parmesan during the last 15 minutes of baking. The leftovers make awesome potato pancakes!"
"Sounds tasty.I'm a bit confused though. It says "can be made ahead, refrigerated and then popped into the oven just prior to dinnertime." baking for 35-40 minutes does not sound like "just prior to dinnertime" to me. I think of "JUST PRIOR to dinnertime" as something closer to 15 minutes. Are you suppose to boil the cubed potatoes, mash, add and combine the ingredients, then refrigerate it, and then bake the whole dish 35-40 minutes when you want it?"
"I have been making these potatoes for 20 years. I call them Snowy Potatoes, they're always everyone's favorite. If they seem a little dry, you can add a little half and half, and if you use white pepper it keeps them nice and white."
"I've been using a recipe similar to this (mine includes 4 cloves minced garlic cooked w/potatoes, 8 oz. cream cheese & 1 C sour cream, 6 Tbs, butter) so highly recommend you try the recipe! My grandchildren request it at every family meal!"
"I chose to try this recipe for Thanksgiving because I could make it the night before. I made exactly as directed. The potatoes were good, but a little dry for my family's taste. We prefer a creamier potatoe, but they were not bad and easy to put together."
"Excellent flavor and very creamy, loved it."
"Delicious!!! This recipe elevates mashed potatoes from ho hum to wow!"
"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!"
"Made as-is in advance. Great flavor and easy to assemble."
"Made as-is and ahead of time. Turned out great."
"J have made this for 25+ years and everyone loves them. It's wonderful to make ahead, especially on a holiday (less clean up)."
"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""
"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."
"Again, I would definetely use reduced fat cream cheese and fat free sour cream. SOunds delicious."
"should the cream cheese be 8 oz?"
"Oh my this looks yummy....will give this a try soon.Thanks for posting this."