Creamy Mashed Potatoes

My mom started making this recipe a few years back and it has been a family favorite ever since.  Just a few additional ingredients make a world of difference.

Creamy Mashed Potatoes

9 large russet potatoes

1 cup sour cream

6 oz cream cheese, room temperature

1 stick of butter, room temperature

1/2 cup milk

salt and pepper to taste

Preheat oven to 350 degrees.

Peel and cut the potatoes into pieces that are generally the same size. 

Add potatoes to a large pot and cover with water.

Bring to a boil and cook for 30 to 35 minutes. 

When they’re cooked through, the fork should easily slide into the potatoes with no resistance.

Drain the potatoes in a large colander. 

When the potatoes have finished draining, place them back into the dry pot. 

Mash the potatoes and add 6 Tbsp of butter and 1/2 cup milk.

Add 6 oz of room temperature cream cheese, 1 cup sour cream and salt and pepper to taste.

Stir well and place in a medium-sized baking dish. 

Dot the top with the remaining 2 Tbsp of butter and cover with aluminum foil.

Bake at 350 for 30 minutes

Tip: Save yourself a little work Thanksgiving morning and prepare these the night before. Store them away in your refrigerator but don't forget to add additional time to compensate for the cool temperature.  You may need to add as much as 30 additional minutes or more. Test the center to make sure they are warmed through before serving.