In my family, I’m the chosen one to make my famous mashed potatoes. The master of the mashed potatoes, if you will. But I wasn’t always the master. Why you say? Well, let me tell you…
When I was 23 (you know, just a few years ago! Ha!) I was invited to a Thanksgiving dinner and the host asked me what things I normally eat on Thanksgiving. I said all the traditional dishes, including mashed potatoes. Well, unfortunately for me, mashed potatoes were not on the menu so I was asked to make them right then and there. Eeeks!
I wanted to make a good impression. So, instead of turning down the task, I frantically and tearfully called my mother and she said, “just boil some potatoes, mash them up, add some milk and a little butter.” It seemed simple enough. Ugh…they did not come out good AT ALL! I was mortified to say the least.
So, after the Thanksgiving holiday I went back to work and told a colleague of mine about my “smashed” potatoes fiasco and she said, “boy, do I have a recipe for you!” And oh my goodness, she was right. Those mashed potatoes were to die for!
Here’s the recipe that I can proudly say are the best in the world. And when I’m not back in New England with my family for Thanksgiving dinner, my sister, Cheryl is the chosen one to make MY adopted recipe. It’s a beloved recipe. I do need to warn you though; this is not “free” of calories but it will help you if you ever need to whip up a quick and easy side dish.
Sour Cream Mashed Potatoes
Ingredients
- 5 lbs. potatoes (I use Yukon Gold)
- 1 pint sour cream
- 8 oz. cream cheese
- 1/2 tsp. garlic powder (I use freshly chopped garlic)
- 1 tsp. garlic salt
- 1 tsp. parsley flakes (I use freshly chopped parsley)
- 1 stick of butter
- salt and pepper to taste
Instructions
- Peel and dice the potatoes.
- Boil in a big pot of salted water with a little bit of butter until done – when a fork can easily slide all the way to the center. Probably about 15 – 20 minutes of boiling time.
- Drain the potatoes, transfer them back to the same pot and with an electric mixer, beat away!
- Add the sour cream and cream cheese and whip until well blended.
- Add garlic powder, garlic salt, and parsley. Blend together and now taste test. If it needs something more, sprinkle in some salt and pepper to your liking.
- Place potatoes in a buttered casserole dish and then pour (more) melted butter on the top.
- Cover and refrigerate for at least 8 hours. It’s perfect to prepare the night before your dinner party.
- Take out the potato casserole 15-20 minutes before baking. Bake uncovered at 350 degrees until the top is a golden brown. Enjoy!
I’m salivating just thinking about these amazing mashed potatoes. Soon, this will be your family traditional recipe, too!
And if you’d like me to customize a holiday or dinner menu for you, Just Ask! I have some tasty ideas that will wow your family and friends.
