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We only go around once, but if we do it right, once is enough~

Thursday, March 5, 2009

Cream Cheese Mashed Potatoes

Here's a recipe that has been a favorite of my entire family and friends for years. It's

From Teresa again... I have had this, and it is a goodie for sure. As I remember, the hostess served this with Spring lamb. Just never got the recipe. THANKS SO MUCH. Reminds me that I have the ULTIMATE RECIPE FOR LAMB. Promise it tomorrow. June


Southern Living Cream Cheese Mashed Potatoes:

5 lbs baking potatoes
6 oz. cream cheese, softened
8 oz. sour cream
1/2 c. butter, softened
1/2 c. milk
2 tsp. onion salt
Garnish: paprika or chopped fresh parsley

Peel potatoes and cut into 1 in. cubes. Cook for 15 to 20 minutes or until tender; drain and place into a large mixing bow.

Add cream cheese and next 4 ingredients; beat at med. speed w/electric mixer until smooth and fluffy (do not over beat). Spoon into a lightly greased baking dish (3 qt. works well).

Bake covered at 325 for 50 min. or until thoroughly heated; garnish if desired.

The best thing about this recipe is you can make them a day or 2 ahead of time and put in fridge. Just remember to take them out at least 30 minutes before baking. I usually take them out an hour before putting in the oven and they taste great. Everyone says they are the best mashed potatoes they have ever tasted.

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