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Mashed Potatoes

January 16, 2012

Family recipe post #2 – mashed potatoes!  It’s kind of hard not to like mashed potatoes, especially this time of the year.  This tasty recipe is a staple at our Thanksgiving & Christmas family get-togethers.  Always a hit.  And it can easily be made the night before, another bonus for busy holiday gatherings.

My sister, Tricia, has taken over as the chef of the mashed potatoes.  So, it is with her assistance that I make this post.  We enjoyed the potatoes that same evening, but we do usually make them the night ahead for family gatherings (& we double the recipe).  Cream cheese & sour cream (light!) make these creamy…no need for heavy cream.  You can adjust the amount of butter on top, or sprinkle the top with shredded cheese & bake in the oven to melt.  Season to your own taste; sub garlic powder or salt for the cloves; you may want to add more sour cream, too.

These make great leftovers, so you don’t have to worry about any going to waste…enjoy 🙂


5 lbs potatoes (mix of russet & yukon gold)
Salt, pepper & seasoning salt, to taste
3 cloves of garlic, peeled
4oz light cream cheese
4oz light sour cream
6 tbsp butter


  • Peel & chop potatoes into about 1 inch cubes.  Place in large pot of tap water; add garlic cloves & bring to boil.  Season with salt, pepper & seasoning salt.  Boil until potatoes are soft (you can easily poke a fork through them).
  • Drain potatoes & place in large mixing bowl.  Begin beating potatoes; gradually add sour cream, cream cheese & 2 tbsp of butter.  Add about 1/4 cup milk, more or less, until desired consistency is reached.  Season to taste.
  • Spread mashed potatoes into 9×13 pan.  Slice remaining butter into 8 slices & spread evenly over potatoes.  Enjoy immediately.
  • If making the night ahead, cover with foil & refrigerate overnight.  An hour before baking, remove from refrigerator.  Bake, covered, in preheated 325 degree oven for 1 hour, or until warm.  Add butter immediately after removing from oven.
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