Being the oldest of 8 children, I learned early on how to cook potatoes almost every way imaginable. My Mama could do almost anything with potatoes with the exception of transforming them into a big a juicy steak. The real lesson I learned, however, was to never be afraid to experiment.
I started adding onions and sour cream to mashed potatoes in the ’60’s, and someone in the ’70’s came up with the brilliant idea to add cream cheese, too. What I really enjoy about the following recipe is they can be made ahead of time … they keep for 5-7 days easily in the fridge, or you can put them in the freezer and transfer to the oven the day you want to serve them. Recipe is easily doubled and is great to have on hand during Lent.
You will need the following:
- 5 lbs your choice of potatoes (we use good ol’ Idaho)
- 1 Cup sour cream
- 8 oz. cream cheese (softened)
- 2-3 Tbsp of butter
- 1 tsp salt
- pepper to taste
- Parsley flakes to garnish
finely minced fresh onion, cheddar or other cheese of your choice
Peel and dice potatoes, wash and boil until soft. Drain.
In mixing bowl, add potatoes, sour cream, cream cheese, salt, pepper and butter. Mix until smooth and creamy.
Pour potatoes into serving bowl (I use Corning Ware, as it goes from freezer to oven to table so easily).
Serve with any main dish …. they are delicious, nutritious and filling. If you are calorie conscious, low fat ingedients may be substituted.