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.

Creamy Mashed Potatoes
 
Prep time
Cook time
Total time
 
Great make ahead dish for a holiday meal.
Author:
Recipe type: Side Dish
Cuisine: American
Serves: 8 servings
Ingredients
  • Home: Holiday Favorites < Previous Recipe
  • Next Recipe >
  • 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 2½ lbs.)
  • Small package (4 oz.) cream cheese, softened
  • ½ cup sour cream
  • 2 tablespoons butter
  • 1 teaspoon onion salt
  • 1 teaspoon garlic salt
  • Pepper
  • Additional butter and paprika
Instructions
  1. Peel and boil potatoes until tender. Drain and mash.
  2. Add cream cheese, sour cream, and seasonings. Beat until fluffy and smooth.
  3. Place mixture in a casserole dish. Dot the top with butter, and sprinkle with paprika.
  4. Cover and heat at 350 degrees F. until heated through.

 

No reviews yet.

Review this recipe:

Rate this recipe: