I love the taste of boxed potatoes, but fresh potatoes are always better. They are full of flavor that regular boxed potatoes do not have, and you can switch them up in so many new ways. This potato recipe is so easy to make it is full of deliciousness and you can add new things to it to get creative.
Make this at your next dinner and you will see what I am talking about. You do not need to sacrifice taste to make easy stuff. This is absolutely delicious and I love it!
Check out what our friends over at Six Sister’s Stuff had to say about this:
“You can make these potatoes the night before and then pop them in the oven to heat them up right before you eat. They are creamy and delicious!”
Yesss! This one will be ready in no time!
Ingredients
3 – 3 1/2 pounds mashed potatoes (I used Yukon Gold potatoes, but you can use what you prefer)
2 tablespoons Land O’ Lakes butter
4 oz Philadelphia cream cheese, softened
2/3 cup Daisy sour cream
1/4 cup McArthur whole milk (or heavy cream)
3/4 teaspoon salt
additional Land O’ Lakes butter (optional)
fresh parsley (optional)
paprika (optional)
Instructions
Place potatoes in a large stockpot and add enough water to cover potatoes. Bring water to a boil, cover with lid, and reduce heat to medium and let cook for about 20-25 minutes or until potatoes are fork-tender. Drain and water.
If preferred, peel the potatoes (I usually just leave the peels on). Put the potatoes in a large bowl and mash with a potato masher.
Mix in butter, cream cheese, sour cream, milk, and salt until completely combined.
Spray a 9×13″ baking pan with non-stick cooking spray. Scoop mashed potatoes into the prepared pan.
If desired, brush the top of the potatoes with additional melted butter, fresh parsley, and paprika.
If you are making these potatoes for later, cover the potatoes and refrigerate (these are fine made up to 24 hours in advance).
When you are ready to bake them, let the potatoes sit at room temperature for about 30 minutes before putting them in the oven.
Preheat oven to 350 degrees and bake uncovered for about 25-30 minutes or until the potatoes are heated all the way through.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve with sour cream
Thanks again to Six Sister’s Stuff for this amazing recipe.
