Ingredients1 h 45 m servings
- Place potatoes in a Dutch oven or large kettle; cover with water and bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are tender.
- Drain potatoes and place in a bowl; mash. Add sour cream, cream cheese, 4 tablespoons butter, onion and salt; stir until smooth and the cream cheese and butter are melted. Spread in a greased 13-in. x 9-in. x 2-in. baking dish.
- Melt the remaining butter; drizzle over the potatoes. Sprinkle with paprika. Refrigerate or bake immediately, covered, at 350 degrees F for 40 minutes; uncover and bake 20 minutes longer. If potatoes are made ahead and refrigerated, let stand at room temperature for 30 minutes before baking.
ReviewsRead all reviews 11
I have used this recipe for YEARS. I found it in a Taste of Home recipe book. I decided to look for it here and this is exactly the same recipe by the same cook. It is fantastic and makes a ton....
Might just be the best mashed potatoes that passed my lips. I just put them together, and I can't stop eating them. I hope I have some left to bake tomorrow night!! I did adjust a little bit to...
Everyone in my house loved these potatoes. Even my hubby, who hates mashed potatoes (I know, isn't that odd??) I am making these again very soon!
This is a favorite recipe when company is coming! Everyone loves it and you can make it the day before, so it's great for entertaining.
I LOST COMPUTER POWER AND HAD TO PUNT: AFTER THE FACT..... used onion salt (rarther than dried onion) 8 tlb butter, sprinkle of garlic powder, and did NOT bake covered 40 MIN!!! I Baked unco...
This recipe is fantastic! I made this for Christmas dinner and everybody raved over it. Even my nephew, who is a professional chef, said they were awesome and went back for seconds and thirds!
YEA! I love love love this new time-saving recipe! The potatoes were fabulous as left-overs as well. Everyone in my family agreed it was SO NICE to no have to worry about keeping the mashed p...