Description
A delicious creamy mashed potato recipe perfect for any occasion.
Ingredients
Scale
- 3 pounds Yukon gold potatoes
- 2 Tablespoons butter
- 4 ounces cream cheese
- ⅔ cup sour cream
- ¼ cup whole milk
- ¾ teaspoon salt
- 2 Tablespoons butter (optional topping)
- ½ Tablespoons fresh parsley (optional topping)
- ½ teaspoon paprika (optional topping)
Instructions
- Place potatoes in a large stockpot and add enough water to cover potatoes.
- Bring water to a boil, cover with lid, and reduce heat to medium and let cook for about 20-25 minutes or until potatoes are fork-tender. Drain the water.
- If preferred, peel the potatoes (I usually just leave the peels on). Put the cooked potatoes in a large bowl and mash with a potato masher.
- Mix in butter, cream cheese, sour cream, milk, and salt until completely combined.
- Spray a 9 x 13 inch baking pan with non-stick cooking spray. Scoop mashed potatoes into the prepared pan.
- If desired, brush the top of the potatoes with additional melted butter, fresh parsley, and paprika.
- If you are making these mashed potatoes for later, cover the potatoes and refrigerate (these are fine made up to 24 hours in advance).
- When you are ready to bake these mashed potatoes, let the potatoes sit at room temperature for about 30 minutes before putting them in the oven.
- Preheat oven to 350℉ and bake uncovered for about 25-30 minutes or until the potatoes are heated all the way through.
Notes
- These mashed potatoes can be made up to 24 hours in advance.
- For creamier potatoes, add more milk as desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg