Sunday Dinner Mashed Potatoes
Total TimePrep: 35 min. Bake: 20 min.
I used just 4 large russet baking potatoes, peeled, cut in pieces and cooked until tender, 1/2 tsp. each salt, onion powder, 1 tsp. salt, 1/4 tsp. pepper, 1 cup sour cream, 8-oz. cream cheese! Butter was kept the same. I baked the potatoes 45 minutes in a 2-qt. casserole bowl, greased. This is a finger-licking GOOD recipe! I LOVED IT!
Good recipe, but there was too much cream cheese for me - made it heavy with too much of a tang; didn't meld well with the other flavors for me. 8 oz is a lot for 5 lbs of potatoes with the sour cream as well. I will try it again using either half the cream cheese or none. And I really want to try it with the browned butter suggested by the Test Kitchen staff - didn't have time at Thanksgiving with too many other dishes to do. I always get too ambitious at Thanksgiving (sigh!)
These are a staple at Thanksgiving! I warm mine in a crock pot instead of baking them. Saves room in my oven for other things and they stay warm!
My 4 year old refused to eat mashed potatoes until he had this version. The cream cheese adds a nice flavor and texture. We usually don't bake these - still delicious.
Love that these can be made ahead. It’s one less thing to do on the day of a big turkey dinner! They are delicious! I made just half the recipe as there’s only 4 of us for dinner! Easy peasy.
This has become our favorite mashed potato recipe for holiday meals. So good.
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!
Tasty. Creamy. Easy. Quite the combination that makes this recipe a welcome addition to the kitchen arsenal.
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Yuuuum! These were awesome.