party mashed potatoes

Categories: Veggies and Sides, Posted by Sandy Bergsten


3 lbs. potatoes peeled

2 tablespoons butter, softened

4 ounces cream cheese, softened

½ cup sour cream

½ teaspoon salt

½ teaspoon garlic salt

¼ teaspoon freshly ground pepper



Cut potatoes into quarters. Cover with two plus inches of water. (This can be done hours in advance, leave covered at room temperature. Drain and add fresh water to the potatoes before cooking.) 

Add one teaspoon of salt to water. Bring potatoes to a boil, reduce to medium/medium-low, cover and cook at a low rolling boil for 30 minutes or until the potatoes are fork tender. Gently stir occasionally while cooking.

Drain the potatoes well and return to them to the warm, dry empty pan. Add the butter and whip until mashed and smooth with a hand mixer.

Add the cream cheese, sour cream, salt, garlic salt, and pepper. Beat until light and fluffy.

Place in a buttered 2-quart casserole and bake at 350 degrees for 30 minutes.

(The potatoes can be made a day ahead of time. Cool to room temperature. Cover and refrigerate. Remove from refrigerator for one half hour, then bake at 350 for 45 minutes or until heated through.)


Serves 6

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