Sour Cream Mashed Red Potatoes |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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One of the great things about these creamy, mashed potatoes is that they are even better if you make them a day ahead and and bake them the next day! I like to use the garlic and chive or vegetable garden cream cheese for these. Ingredients:
10 medium red potatoes, peeled and quartered |
1 (8 ounce) package cream cheese, softened |
1 cup sour cream (8 oz) |
1/4 cup milk |
2 tablespoons butter, divided |
1 tablespoon dried parsley flakes |
1 1/4 teaspoons garlic salt (you can use regular salt if you prefer, but you might want to add less) |
1/4 teaspoon paprika |
Directions:
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat;cover and cook for 15-20 minutes or until tender. Drain.
2. In a large mixing bowl,mash the potatoes. Add the cream cheese,sour cream, milk, 1 tblspn of the butter, parsley flakes and garlic salt;beat until smooth.
3. Spoon into a greased 2 qt baking dish. Dot with remaining butter;sprinkle with paprika. Bake, uncovered, at 350 for 30-40 minutes or until heated through.
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