THE BEST MASHED POTATOES
This recipe is often requested during Thanksgiving. It's totally tasty and everyone will rave! For a variation, serve in a casserole dish, and refrigerate overnight. Sprinkle extra Parmesan cheese and butter over potatoes and reheat in the oven.
Provided by Christina C
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 20m
Yield 12
Number Of Ingredients 7
Steps:
- Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
- Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.
Nutrition Facts : Calories 380.6 calories, Carbohydrate 36.3 g, Cholesterol 64 mg, Fat 21.8 g, Fiber 3.2 g, Protein 11.6 g, SaturatedFat 13.6 g, Sodium 356.1 mg, Sugar 0.3 g
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- Note: to prep these ahead of time, wash, peel and chop you potatoes. Place them in a large bowl and cover them with cold ice water. Store them in the fridge for 12 to 18 hours before preparing.
- Slice the potatoes in half or in quarters, depending on the size. You want the potato chunks to all roughly be the same size.
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- Drain potatoes and return to pot or place in the bowl of an electric mixer. Add butter, cheddar cheese, cream cheese, 1 cup sour cream, salt and pepper to the potatoes. Mix and mash either with a mixer or a hand masher. If you use a mixer the potatoes will be smooth and creamy, if you mash by hand the potatoes will be chunkier.
- Taste test, and add more salt and pepper as necessary. If you are making these a day ahead, add in extra sour cream, sometimes I use the entire 15-ounce package. You want to add too much sour cream, the potatoes dry out as they sit and reheat.
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