Confession time again. As they say confession is good for the soul, my soul should be doing great by now, ehh? So here goes.
I don’t normally care for mashed potatoes. I know they are one of the American iconic dishes, they use potatoes and Lord knows I love potatoes and they are a traditional side dish to so many meals, especially Thanksgiving. But they just aren’t usually a favorite. I think it’s a textural sensory issue more than anything.
But with these potatoes, I may have to make an exception. While I’m sure I’m not the first person to ever think of it, a month or so ago, it popped into my head that as much as I love sour cream and onion potato chips, why not try it in mashed potatoes for Thanksgiving? So I did a smaller test batch to try it out and I am so very definitely making them this way for Thanksgiving dinner, sensory issues be darned.
These mashed potatoes are creamy and buttery with just enough sour cream and onion flavor to make it interesting. If you want a stronger flavor profile, add a couple of ounces more cream cheese. These are rather like a loaded baked potatoes, but creamy. Oh, so good. They are quick to pull together and as with any mashed potatoes, if you want to make these for the holiday dinner, just make them the day before, cover tightly with foil, refrigerate, then heat them in the oven or even a slow cooker the next day. This can be easily doubled, tripled, quadrupled, quintupled, sextupletted… ok, I’ll stop now. Sorry.
These are NOT diet food, so don’t go read the recipe and faint, please. 😀
You know the drill… get to cookin!
Mrs. Cupcake, who is going to go eat some more potatoes.
Ultimate Buttery Sour Cream And Onion Mashed Potatoes
- 2 1/2 pounds russet or Yukon gold potatoes (about 6 to 7 medium potatoes)
- 1/2 cup (1 stick) unsalted butter, room temp, divided
- 4 ounces (half a container) whipped sour cream and onion cream cheese
- 1/4 cup milk
- 1/2 to 1 teaspoon salt
- freshly ground black pepper to taste
- one green onion, thinly sliced
- Wash, peel and cube the potatoes. Place in a pot; cover with cold water. Bring to a boil over medium high heat, then turn down to medium and let cook until a fork easily pierces through a larger chunk. Remove from heat, drain into a colander and set aside for a minute.
- In the same pot, combine half of the butter (1/4 cup), cream cheese, milk, salt (use the smaller amount first. You can always add more salt, but you can’t take it back out) and pepper. Place over the still warm burner and let sit just long enough to take the chill off of the milk, about 2 minutes or so.
- Dump the potatoes into the pot and mash well. Then use a beater to whip them into a state of frenzied creaminess. See how easy that was?
- Spoon into your serving dish; dot with the remaining butter (if you don’t use it all, that’s fine), sprinkle with the sliced green onion and ground black pepper. Enjoy!!
- If you want to make them ahead of time, just spoon them into an oven safe serving dish, cover and refrigerate. Set them out the next morning, a couple of hours before dinner, then about 30 minutes before dinner, heat them (covered if you don’t want them to brown, uncovered if you do) in a 350 oven until hot all the way through.
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