These mashed potatoes, a Thanksgiving classic, are very easy to make. The perfectly tart taste of the sour cream went very well with them. I never used cream cheese with potatoes until my husband was given the task of making the mashed potatoes one Thanksgiving. He made a similar recipe to the one below. He also added paprika, which gave the potatoes a nice smoky flavor.
Ingredients
8 yellow potatoes, peeled and cubed
1 teaspoon salt
1 (8 oz) cream cheese
1 (8 oz) sour cream
1/2 cup butter, melted
1/4 cup chives (optional)
1 garlic clove (optional)
Salt and pepper to taste
Yields: serving for 8
Prep Time: 30 minutes
Cook Time: 30 minutes
Method:
Preheat oven to 350°.
Place the potatoes in a heavy saucepan and cover with water about 1 inch over the potatoes. Add the salt.
Bring to a boil for 20 minutes, or until the potatoes are tender.
In a separate saucepan, add the sour cream, cream cheese and butter. Simmer on low heat.
Once the potatoes are cooked through, remove with a slotted spoon and place in a blender. Save some of the water in case you need to use it in the blender to achieve the smooth consistency.
Puree until smooth.
Add the potatoes to the saucepan with the sour cream. Mix well to incorporate. Add the chives, garlic ( if using) and salt and pepper.
Place in a casserole dish and cook for 30 minutes.
