Saturday, November 30, 2013

Favorite, Classic Mashed Potatoes

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)

  1. 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.)
  2. In a large stockpot, place the peeled potatoes and cover with water until the potatoes are covered.
  3. 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.
  4. Drain the water (leave the potatoes in the pot). 
  5. Add the sour cream and cream cheese, and mash with the potatoes well.
  6. Season with salt and pepper.
  7. Place the potatoes into the baking dishes, top with butter and bake for 1 hour.


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