Mashed potatoes are always one of the things I never skimp on because I love them so much. They are so versatile and can yummy-up so many different kinds of meals.
Ingredients:
8 oz. package of cream cheese, softened
1 (8-oz.) container sour cream
1/2 cup butter, softened
1/2 cup heavy cream (milk will also work)
2 tsp. salt
Paprika, green onions or parsley for garnish (optional)
Instructions:
1. Preheat oven to 325°F. Grease a 13- x 9-inch or 3-quart baking dish with cooking spray or butter.
2. Peel potatoes and cut into 1-inch cubes.
3. Boil potatoes. Cook in a large saucepan in boiling water (put enough water to cover the potatoes plus 2 inches) about 17-20 minutes or until fork tender; drain and place into a large mixing bowl or back in the pot you boiled them in.
4. Add cream cheese, sour cream, butter, cream or milk, and salt beat at medium speed with an electric mixer until smooth and fluffy (do not overbeat or they will get gummy.) You can also use a potato masher but they may not turn out as creamy. Still yummy though!
5. Sprinkle with paprika, green onions or parsley to garnish. (Optional)
NOTE: If you want to really wow your guests, put 2 or 3 pats of butter on the top and let them start melting. People's mouths will start watering just by looking at it!
Helpful Hint: I always keep a box of instant mashed potatoes on hand just in case the potatoes become to thin. Just add a little and they will thicken up in no time! If your taters look to thick, add little splashes of milk until you reach your desered consistently.