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Place hot potatoes in mixing bowl and mix until smooth, about 1 minute. If you don’t like cream cheese (or sour cream, etc) you can experiment by dipping more of one of the other ingredients, but the potatoes may not have the same creamy taste / texture. Thin with more milk or cream, as needed. Place potatoes into a greased small baking/roasting pan and bake in a 375℉ oven for 20 minutes or until golden brown. For the topping, mix the crumbs and parmesan in a small bowl. Add in the cream cheese, sour cream, salt, pepper and chives. As an Amazon Associate and a member of other affiliate programs, I make qualified purchases. The potatoes and the topping can be prepared in advance and refrigerated (separately) for up to 2 days. Russet potatoes are stronger than Yukon Gold and I don’t know if they will stay that creamy if made beforehand. If baking, use russet potatoes and scoop the flesh out of the skins before mixing the potatoes with the sour cream and other fixings. I like this potato masher. Transfer potatoes to a large bowl. Cover the cream cheese and butter and let it soften for 2-3 minutes (this will avoid small lumps and bumps in the cream cheese). These creamy baked mashed potatoes also get: I add the butter and cream cheese, put the lid on, and let everything get soft and melty before I add the other ingredients and puree. Lightly grease a 9×13 inch baking dish. Recipes that can be made Days ahead of time, not just hours. Required fields are marked *. Spoon the potato mixture into the prepared baking dish. Eat them out of the pot with a spoon. Bake for about 50 minutes, or until potatoes are tender. Bring to a boil using medium high heat. Cover the cream cheese and butter and let it soften for 2-3 minutes (this will avoid small lumps and bumps in the cream cheese). It’s an amazing side dish that will go well with many main dishes. The buttery parmesan topping is also a dream. Add the cream cheese and butter to the potatoes. Ingredients: potatoes (either baked or leftover mashed), flour, 2% milk, low fat sharp cheddar cheese, salt, pepper, low fat sour cream (or sour cream substitute), and green onions. Spoon into a greased 13-in. A year ago: Pressure cooker lasagna soup {stove directions} Two years ago: Instant Pot White Chicken Chili with Black Beans {Instructions for Slow Cooker included! Season with salt and pepper, to taste, and serve. Try serving this potato side dish with a crisp, mixed green salad or cooked green vegetable and Transfer to a medium bowl; cool to room temperature. I don’t understand why not (but it’s really terribly tasty)! Cheesy Mashed Potatoes with Sour Cream are perfect for almost any type of gathering. Try and add extra salt and pepper if needed. Stir in the sour cream and chives. Pour the milk mixture over the potatoes and stir to combine. Mix in the garlic, sour cream, half-and-half, salt, and pepper until thoroughly incorporated. A great way to doctor up simple mashed potatoes is to add sour cream and chives to them. Can I leave out the cream cheese or sour cream or…? Sour Cream mashed potatoes with chives and Spoon the mashed potatoes into a … Recipe source: adapted from this recipe at NYT Cooking, Your email address will not be published. As soon as the potatoes are tender, drain them in a colander. And you'll need 6 strips of cooked bacon to crumble for a garnish. Not to mention they turn out at just the right thickness. Sour Cream Mashed Potatoes Boiled potatoes were transformed into the perfect pot of mashed potatoes with just a little seasoning and lots of sour cream. Velvety mashed potatoes made with sour cream and chives! Melt remaining butter; drizzle over the top. These sour cream mashed potatoes are creamy, rich, flavorful, and a little tangy thanks to the sour cream. Perfect for busy holiday meal plans. Mash potatoes with 3 tablespoons of butter. The small pieces of parmesan crumbs make “mashed potatoes and sauce” a hundred times more exciting … and delicious. Learn how to make baked potatoes in the oven for the perfect easy side dish! Remove a thin slice from the top of each potato and scoop out most of the potato into a bowl, leaving shells intact. Add sour cream, milk, garlic powder and pepper and puree until creamy. —Caroline Sperry, Allentown, Michigan Sour Cream Mashed Potatoes Recipe photo by Taste of Home Turn up … These mashed potatoes are so simple to make! Drain, and mash. Mash the potatoes with 6 tablespoons of the butter, sour cream, milk, green onions, and about 3/4 cup of the cheddar cheese. Make Ahead Mashed Potatoes without Sour Cream Recipes 9,625 Recipes Would you like any meat in the recipe? 9 comments I’ve struggled in the past to make mashed potatoes with the texture I really like – the really fluffy, smooth, creamy kind. The mashed potatoes will be light and fluffy and creamy and great. Potatoes: I’ve only ever made this recipe with Yukon Gold potatoes. If you don’t like cream cheese (or sour cream, etc) you can try experimenting by subbing in more of one of the other ingredients, but the potatoes may not have the same creamy flavor/consistency. Then, make our recipe for herbed sour cream . Your email address will not be published. If the potatoes are loose, set them back over low heat on the stove for a couple of minutes; they should thicken up nicely. The potatoes may be a bit dry after baking without topping. Once smooth and creamy, add the salt, pepper, garlic powder, onion powder, and dried thyme. Cut the potatoes into 1-inch cubes and place them in a large pot. Add the potatoes back to the pot and mash the butter and cream cheese into the potatoes. (pic 1) Boil the potatoes for 20-25 minutes, or until they are tender enough to pierce with a fork. I am not crazy about leftover potatoes (not unless they are mashed with a bunch of things we aren’t supposed to eat), but Joe loves to eat these leftover. Feed a crowd in a hurry with Cheesy Mashed Potatoes with Sour Cream. They are super easy to make, and have a beloved spot in our regular rotation of meals. Place potatoes in a large pot of lightly salted water. Sour cream mashed potatoes have a depth and richness you can’t get with a plain version. Add the cream cheese and butter to the potatoes. The mashed potatoes can be refrigerated up to two days in advance (in the 9 x 13 inch bowl). Stir in the cream cheese, sour cream, onion salt, garlic powder and pepper until smooth. In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt, and In a bowl, combine the potato with the sour cream, 3 tablespoons milk, and the butter; beat until well blended. If you leave out one of the creamy ingredients, the texture of the potatoes will change. Add sour cream, milk, garlic powder and pepper and puree until creamy. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork. Add the shredded cheddar cheese and stir to just combine (the cheese won’t be completely melted). Velvety and smooth, garlic mashed potatoes with sour cream are the best and most flavourful mashed potatoes ever. Store the mashed potatoes and topping separately in the refrigerator. Add the broth, and coarsely mash the potatoes. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. They’re creamy and interesting enough that you don’t even need sauce! Leaving out one of the creamy ingredients will change the texture of the potatoes. Drain the water.Add the hot milk, butter, & sour cream (pic 2). Meanwhile, make onion sour cream: In a 10-inch skillet, heat oil over medium-low heat. 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