Mashed potatoes have to be on my top five list of favorite foods so it’s no wonder that this is a cherished recipe of mine. As delicious as it is, I think my mom generally only makes it for Thanksgiving, probably because it is so rich. Being a grown woman, I decided I didn’t want to wait until Thanksgiving!
The great thing about these (other than their wonderful, creamy goû�����t), is that you can store them in the fridge for up to two weeks. When you’re ready to indulge, turn on the oven to 350F and pop the potatoes in until piping hot.
For the recipe, you’ll need:
9 large potatoes
8 oz cream cheese
1 cup sour cream
1 teaspoon onion or garlic powder
1 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons butter
Peel, wash and cube potatoes. Place in boiling water and cook until fork-soft (but not so soft that it disintegrates when speared), about ten minutes. Drain water, add additional ingredients then mash/beat/whip until creamy. It’s that simple! Enjoy!
