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Creamy Mashed Potatoes

Holiday Favorite Recipes, Side Dish Recipes | 0 comments

We insisted on “riced potatoes” when we were kids: boiled potatoes put through a potato ricer (which is kind of like a giant garlic press). We thought they were very fancy! This recipe is good if you don’t have a potato ricer – and they are very hard to find. You can prepare it the day before, refrigerate, and then cook it before dinner.

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Creamy Mashed Potatoes

Joan Donogh
Great make ahead dish for a holiday meal.
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Side Dish
Cuisine American
Servings 8 servings

Ingredients
  

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  • Creamy Mashed Potatoes
  • We insisted on "riced potatoes" when we were kids: boiled potatoes put through a potato ricer which is kind of like a giant garlic press. We thought they were very fancy! This recipe is good if you don't have a potato ricer - and they are very hard to find. You can prepare it the day before, refrigerate, and then cook it before dinner.
  • Ingredients:
  • Recommend this recipe to a friend
  • 6 potatoes about 2 1/2 lbs.
  • Small package 4 oz. cream cheese, softened
  • 1/2 cup sour cream
  • 2 tablespoons butter
  • 1 teaspoon onion salt
  • 1 teaspoon garlic salt
  • Pepper
  • Additional butter and paprika

Instructions
 

  • Peel and boil potatoes until tender. Drain and mash.
  • Add cream cheese, sour cream, and seasonings. Beat until fluffy and smooth.
  • Place mixture in a casserole dish. Dot the top with butter, and sprinkle with paprika.
  • Cover and heat at 350 degrees F. until heated through.

 

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