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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Would you believe this came in the Hamilton Beach Hand Mixer Manual? It sounded delicious and I poked around to see if there was a recipe like it already. None there! I'm an easy to please mashed potato eater. I like the instant stuff, but this seems easy and yummy. I have discovered that sometimes it's more satisfying to smash the hell out of potatoes with a hand masher rather than the mixer! Thank you jellyko for your potato directions. I pilfered from another mashed potato recipe where you made a comment describing how to cook these suckers. Ingredients:
8 large baking potatoes (peeled, cubed, cooked, and drained) |
1/2 cup sour cream |
8 ounces package cream cheese, at room temperature |
1/2 cup butter, room temperature |
1/2 cup milk |
1/2-1 teaspoon minced garlic |
salt and pepper |
Directions:
1. Start by placing a healthy amount of cold water in a big enough pan to contain and boil your potatoes.
2. Place peeled, cubed potatoes in said pan and heat until boiling.
3. Cover and reduce heat to a simmer for about 30 minutes until fork tender.
4. Drain and place back in pan over heat 30 seconds to remove excess water.
5. Place hot potatoes into a large bowl.
6. Start mixing the potatoes at medium speed with a mixer (of course they mean hamilton beach mixer, but if you have a hand masher, have at it!) until they are smooth.
7. Add sour cream, cream cheese, butter, milk, garlic, salt, and pepper.
8. Continue beating (smashing!)until thoroughly mixed.
9. Pour into a greased 9x13 baking dish.
10. Bake uncovered for 30 minutes.
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