I know, Thanksgiving is over. Why would I post about mashed potatoes when most people, like myself are sick of eating them. Don't get me wrong, I love mashed potatoes, but I can't possibly eat any more leftovers. I'm posting this recipe because we have another holiday coming up in 4 short weeks! Can you believe it? We have our Christmas tree and decorations up but I can't seem to get over the fact that's it's the Christmas season now. Maybe it's the mild temperatures here in Pennsylvania (which I'm not complaining about at all) or the fact that there is no snow yet (again, not complaining : ) ) Anyways, I'm sure many of you are already starting to research and plan what you will be making for the holidays. You will definitely please your guests this Christmas if you make these potatoes. They are the creamiest mashed potatoes you will ever eat and even more wonderful because you can make them ahead of time! They have cream cheese and sour cream, which of course don't make them healthy, but they do make them way more delicious! Trust me, you won't want to go back to regular mashes potatoes after eating these. They are just that good. Put these on your menu for Christmas dinner!
5 lbs. premium white potatoes (I use yukon gold)
3/4 stick butter/margarine
12 ounces (1 1/2 packages) cream cheese (I use 1/3 less fat cream cheese)
3/4 cup sour cream (I use light)
Peel potatoes, cut into smaller pieces and rinse them under cold water. Boil until tender, drain and mash. In a small bowl, beat cream cheese, sour cream and egg at medium speed with a hand mixer or in a big mixer, until well blended. Melt butter/margarine in a microwave safe bowl and add to the mashed potatoes. Then add the sour cream mixture to the potatoes. Beat until light and fluffy with a hand mixer. If you don't have a hand mixer, you could certainly put everything into your big mixer. Salt and pepper to taste. Spoon into a buttered 9x13 casserole dish. Sprinkle the top with paprika. Brown in a 350 degree oven for 30 minutes or until heated through.
***You could certainly make these ahead of time, refrigerate and bake the day you need them.
*** You can easily make a smaller batch of these. For about eight people, I use less potatoes, 1/2 stick margarine, 8 ounces cream cheese, 1/2 cup sour cream and 1 egg.
***Recipe from my mom