Ingredients40 m servings 245 cals
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a large bowl.
- Beat butter and cream cheese into the potatoes with an electric mixer until butter is nearly melted. Add milk and sour cream; beat until smooth. Season with salt and black pepper.
Per Serving: 245 calories; 7.4 g fat; 40.4 g carbohydrates; 5.5 g protein; 20 mg cholesterol; 69 mg sodium. Full nutrition
ReviewsRead all reviews 10
I added a good amount homemade roasted garlic in this mashed potato recipe. I used warm EVAPORATED milk and a little more than what was asked for as I wanted a little more loose mashed potatoes....
This was really good. However, I did not add the milk or sour cream as it would have made the potatoes way too watery. The were the perfect texture with just the butter and cream cheese. Than...
So simple, yet oh so good! These mashed potatoes are creamy, rich and delicious - comfort food at it's best! And, while you can lighten them up switching out low fat ingredients for full fat - I...
I have been making a different mashed potato recipe that produces more heavy, dense potatoes. I was looking for something lighter and creamier. This fit the bill! These potatoes were fantastic. ...
I absolutely love these potatoes. I was never a potato person, but after I tried these, you can't get me to eat any other way. The only thing I would add is a little more salt and pepper. Bon ...
This might be THE BEST recipe for whipped potatoes EVER! I used Klondike Goldust potatoes. What fluffy goodness!