1/2 c butter (1 stick)
1 c sour cream
8 oz cream cheese
salt and pepper to taste
Scrub, peel, and rinse the potatoes, and cut them into 2" pieces. Place them in a large stockpot and cover with water. Boil until fork tender, approximately 18-20 minutes.
Drain the potatoes and add remaining ingredients. Mash and mix well. To thoroughly mix ingredients you may want to us a a hand stand mixer Taste and adjust amount of salt if necessary. Transfer mashed potatoes to a shallow baking dish and cover with foil. Potatoes can be kept warm in the oven at this point, refrigerated or frozen. Makes 10-12 servings.
Make ahead tip: These can be made several days ahead and kept in the refrigerator. Preheat the oven to 350 degrees and bake for 30-45 minutes or until hot.
Crystal Maleski
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