I know there are a lot of "classic mashed potatoes" recipes out there, but this is hands down my favorite. Minimal ingredients that are easy to find and in all grocery stores. While there is a place for Parmesan mashed potatoes, or adding roasted garlic for Garlic mashed potatoes, I wanted something classic that wouldn't overwhelm our taste buds with all the other Thanksgiving food we were preparing.
A classic mashed potatoes dish! You can't go wrong here. It also makes a ton (as in, it fit 2 Pyrex square baking dishes), so alter the recipe if needed.
- 5# Yukon gold potatoes, peeled
- 8-oz sour cream (we use reduced-fat)
- 4-oz cream cheese (we use reduced-fat)
- Salt and black pepper
- 4 Tbsp butter (for topping)
- Preheat the oven to 350 degrees. Prepare (2) baking dishes with cooking spray. (We use an 8" square baking dish and 2.2-L Pyrex baking dish.)
- In a large stockpot, place the peeled potatoes and cover with water until the potatoes are covered.
- Bring the water to a boil, covered; reduce heat and simmer on medium-low for 40-45 minutes or until a fork can prick the potatoes easily.
- Drain the water (leave the potatoes in the pot).
- Add the sour cream and cream cheese, and mash with the potatoes well.
- Season with salt and pepper.
- Place the potatoes into the baking dishes, top with butter and bake for 1 hour.