Sunday Dinner Mashed Potatoes Recipe
Sunday Dinner Mashed Potatoes Recipe photo by Taste of Home

Sunday Dinner Mashed Potatoes Recipe

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Sour cream and cream cheese add delicious dairy flavors to these potatoes. They're special enough to serve guests and can be prepared in advance. Since I'm a busy mother, that's a convenience I appreciate.—Melody Mellinger, Myerstown, Pennsylvania
TOTAL TIME: Prep: 35 min. Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 35 min. Bake: 20 min.
MAKES: 8 servings


  • 5 pounds potatoes, peeled and cubed
  • 1 cup (8 ounces) sour cream
  • 2 packages (3 ounces each) cream cheese, softened
  • 3 tablespoons butter, divided
  • 1 teaspoon salt
  • 1 teaspoon onion salt
  • 1/4 teaspoon pepper

Nutritional Facts

3/4 cup: 300 calories, 13g fat (9g saturated fat), 43mg cholesterol, 617mg sodium, 40g carbohydrate (4g sugars, 3g fiber), 5g protein


  1. Place potatoes in a Dutch oven; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well.
  2. In a large bowl, mash potatoes. Add the sour cream, cream cheese, 2 tablespoons butter, salt, onion salt and pepper; beat until fluffy.
  3. Transfer to a greased 2-qt. baking dish. Dot with the remaining butter. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 8 servings.
Originally published as Sunday Dinner Mashed Potatoes in Taste of Home October/November 2003, p33

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Reviewed Feb. 19, 2016

"This has become our favorite mashed potato recipe for holiday meals. So good."

Reviewed Mar. 14, 2015

"These are my grandson's favorite potatoes. There are never any left. The only thing I changed was I use the golden potatoes. Wonderful recipe. Thanks for sharing it with us!"

Reviewed Aug. 7, 2013

"Tasty. Creamy. Easy. Quite the combination that makes this recipe a welcome addition to the kitchen arsenal."

Reviewed Dec. 22, 2011

"Yuuuum! These were awesome."

Reviewed Oct. 1, 2011 Edited Feb. 10, 2014

"I've been using this recipe for quite a few years. Whenever I'm having guests I make these potatoes a day or two ahead. Who wants to be mashing potatoes at the last minute when you're making the gravy, vegetables, etc? Another plus is that they keep their smooth consistency when reheating."

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