Mashed Potatoes
Some recipes become family favorites because they have been passed down through generations. Others earn that title simply because they are so good that everyone asks for them year after year. These creamy mashed potatoes fall into the second category. Steve has been making them for as long as I can remember, and they have become a must-have at our holiday table and family gatherings. Rich, buttery, and perfectly creamy thanks to the addition of sour cream and cream cheese, they are always one of the first dishes to disappear. After years of asking him to write down his recipe, I finally convinced him to do it so we could share it here with you.
Mashed Potatoes
Creamy, buttery mashed potatoes made with sour cream and cream cheese for an extra-rich, velvety side dish that's perfect for holidays or any family dinner.
Ingredients
- 4 large russet potatoes, peeled and cut into chunks
- 1 tablespoon butter
- ½ cup sour cream
- ¼ cup cream cheese, softened
- 2–4 tablespoons milk (start with 2 and add more until you reach your desired consistency)
- Salt and freshly ground black pepper, to taste
Instructions
- Boil the potatoes until fork-tender (about 15–20 minutes), then drain well and let them sit in the hot pot for 1–2 minutes to evaporate excess moisture.
- Mash with the butter first, then stir in the cream cheese and sour cream before adding the milk.
- Taste and adjust the salt—potatoes usually need more salt than you think.
