Think buttery mashed potatoes with cream cheese and sour cream….sound good? Well, they are incredible. The sour cream and cream cheese add a tang and creaminess that is just delicious. You will never eat straight up mashed potatoes again. Do you have a food mill? A food mill is key for the smoothest, lump-free potatoes. It is way easier to use than a mixer and gets the lumps out so fast you won’t believe it! We have linked to a great food mill here.
Once you have cooked the potatoes to fork-tender. Place them in the food mill, and turn the crank. The potatoes come out smooth and creamy…..Add the butter, sour cream and cream cheese. Place in a buttered 4 quart casserole and bake. You can make these ahead of time. Just wait to bake until before serving.
the best mashed potatoes
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6-8 servings
- Category: Everything Else
- Cuisine: American
Ingredients
- 6 large potatoes, peeled and sliced into rounds
- 8 tablespoons butter, divided
- 8 oz cream cheese
- ⅔ cup sour cream
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Instructions
- Preheat oven to 325 degrees.
- Put potatoes in large pan, cover with water and bring to boil.
- Reduce heat and simmer until tender, approximately 20 minutes.
- Drain. Using ricer (or mixer) puree potatoes.
- Once pureed, add butter, cream cheese, sour cream, nutmeg and salt. Beat with mixer.
- Place in buttered casserole. Heat for 20 minutes or until heated through.
Notes
Can make this dish ahead of serving if needed. If heating from refrigerator, heat for 30-45 minutes at 325.