Creamy Mashed Potatoes
These rich and decadent mashed potatoes have a triple threat combination of butter, cream cheese and sour cream. How could they NOT be good? These are a staple at our house for the holidays and even though they are AMAZING on their own, add a little bit of homemade turkey gravy and it’s pure heaven!
Creamy Mashed Potatoes
Ingredients
5 lbs yukon gold potatoes
8 oz cream cheese, softened
1 stick unsalted butter
1 cup sour cream
1 tsp lawry’s seasoning salt
1 tsp black pepper
1/4 cup whole milk (or more to get your desired texture)
Directions
Peel and quarter potatoes and add to a large pot of water. Bring to a boil and cook for 30 – 35 minutes or until cooked through.
Drain in a large colander and place back into the pot and mash over low heat to allow any excess water to cook out. Turn off stove and add butter, cream cheese, sour cream, lawry’s and pepper. Add 1/4 cup of milk and continue to mash and stir. Add a little extra milk if desired.
If making a day or 2 ahead of time, allow to cool then refrigerate, covered in a 13×9 baking dish topped with a couple of pats of butter. When ready to warm, bake at 350 degrees for about 30 minutes, covered, or until warmed through.
1 Comment
Leave your reply.