Sour Cream Cheddar Mashed Potatoes |
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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 12 |
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These nicely seasoned potatoes are so fresh-tasting and creamy that there's no need for extra butter or gravy, writes Natalie Warf of Spring Lake, North Carolina. I freeze them in individual and family servings for added convenience. Ingredients:
5 pounds potatoes, peeled and cubed |
5 tablespoons butter, divided |
1 package (8 ounces) cream cheese, cubed |
1 cup (8 ounces) sour cream |
2 teaspoons onion salt |
1/4 teaspoon garlic powder |
1/4 teaspoon pepper |
Directions:
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain.
2. Mash potatoes with 3 tablespoons of butter. Stir in the cream cheese, sour cream, onion salt, garlic powder and pepper until smooth.
3. Spoon into a greased 13-in. x 9-in. baking dish. Melt remaining butter; drizzle over the top. Cover and freeze for up to 1 month. Or bake, uncovered, at 350° for 30-35 minutes or until heated through.
4. To use frozen potatoes: Thaw in the refrigerator. Bake as directed. Yield: 12-14 servings.
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