CREAMY MASHED POTATOES

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These are the creamiest mashed potatoes I’ve ever had! Butter, cream cheese and sour cream are the secret weapons and it is worth it! I’ve also added a make-ahead option which I love to use on busy cooking days.

Creamy Mashed Potatoes

Serves 12

Ingredients

5 pounds russet potatoes

2 teaspoons salt

1 stick unsalted butter

1 8-ounce package cream cheese

1 cup sour cream

1/2 cup milk

teaspoons salt

Directions

Peel potatoes and cut into 1 1/2-inch chunks.

Place potatoes in a large pot and add COLD water, enough to cover potatoes by about 1-inch.

Stir in 2 teaspoons salt.

On medium heat, bring potatoes to a low boil, uncovered, and cook until tender, about 8-12 minutes.

Drain potatoes and pass through a ricer or food mill, back into large pot. You can also use a potato masher for this (potatoes will be a little less creamy but still delicious!)

Gently fold in butter, cream cheese, sour cream, milk and salt until all is evenly combined. Add more salt to your taste as needed. Serve hot.

*Make-ahead version: Spoon finished mashed and seasoned potatoes into a lightly greased 13x9x2 baking dish. Cover tightly and refrigerate for up to 2 days. When ready to heat, let dish sit out at room temperature for 30 minutes before baking. Bake at 350 degrees, uncovered for 30 minutes or until hot all the way through.