Creamy Mashed Potatoes – thick, creamy, buttery goodness; whipped potatoes infused with smooth cream cheese, a little tangy sour cream, and a seasoning blend to die for!
Y’all I am crazy. I am already starting to think about Thanksgiving! It’s literally like a month away. I can’t believe it; I don’t know where the time has gone! Every year I host the Thanksgiving Dinner for my family; last year there were 10 of us; this year however, it is looking like it could be anywhere from 15 to 20 people. Y’all I am telling you with the way my family eats on Thanksgiving, I am going to have to cook 3 turkeys and a ham!
Anyhow, all these thoughts about thanksgiving gave me a craving for some of my creamy mashed potatoes; and I am talkin’ a massive craving. So, this morning I had to make myself a batch. Literally, I had mashed potatoes for breakfast. What’s wrong with me?!?!
These are seriously the best mashed potatoes I’ve ever eaten. My sister and her family looks forward to them every year; I know, I know, they maaay be just a little bit biased. Seriously though! Just make them and you’ll see for yourself how amazing these potatoes are!
- 5 pounds Russet or Yukon Gold Potatoes
- 2 Tbsp minced garlic
- 1 cup butter, divided
- 1 package (8 oz) Cream Cheese, Softened
- ½ cup (to ¾ cup) Half-and-Half
- 8 oz. sour cream
- ½ tsp Salt
- 1 tsp pepper
- Clean, peel and quarter potatoes into pieces that are generally the same size. (I only peel half of the potatoes because I like having some of the skin)
- Bring a large pot of water to a simmer and add the potatoes.
- Bring to a boil and cook for 30 to 35 minutes. (When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.)
- Drain the potatoes in a large colander; when the potatoes have finished draining, place them in your stand mixture (or back into your dry pot).
- Using the whisk attachment mix the potatoes until they are fluffy and no chunks remain (or mash the potatoes in your pot) allowing all the steam to escape, before adding in all the other ingredients.
- Add add 1 ½ sticks of butter, the cream cheese and about ½ cup of half-and-half; mix (or mash) well.
- Add Salt and pepper; mix.
- Spray a 9x13 pan with non-stick spray; place potatoes into the baking dish.
- Slice the remaining butter into pats; places pats of butter over the top of the potatoes.
- Place them in a 350°F oven and heat until butter is melted and potatoes are warmed through.
- When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350°F oven for about 20 to 30 minutes or until warmed through.