Party Mashed Potatoes
This is my Grandma's recipe for some very yummy mashed potatoes. This has been in my family for quite some time and I love making it for friends and family. Make this recipe for a holiday meal and it will be an instant hit!
This is my Grandma's recipe for some very yummy mashed potatoes. This has been in my family for quite some time and I love making it for friends and family. Make this recipe for a holiday meal and it will be an instant hit!
- Carbohydrate 97.29007991147 g
- Cholesterol 615.040278435 mg
- Fat 199.73109000729 g
- Fiber 9.34019551044703 g
- Protein 39.58036814228 g
- Saturated Fat 113.513419630732 g
- Serving Size 1 1 Serving (1076g)
- Sodium 1672.928443916 mg
- Sugar 87.949884401023 g
- Trans Fat 27.226197328386 g
- Calories 2299 calories
Step-by-step
- In large mixer bowl, mix softened cream cheese, sour cream, butter and seasonings.
- Slowly add mashed potatoes, beating as added.
- May need some milk to make right consistency.
- Taste for seasoning.
- Pour into a greased baking dish.
- Melt 1/4 cup butter and pour over top.
- Bake in uncovered dish at 350 degrees for 30 minutes.
When stovetop burner space runs at a premium during holiday gatherings, casserole-style side dishes that bake in the oven solve the bottleneck entirely. Cream cheese and sour cream added to large potatoes yield a dense, rich mash that tolerates a thirty-minute bake at 350 degrees Fahrenheit without drying out or separating. Softening the cream cheese to complete room temperature before mixing is essential, because cold blocks will stubbornly resist integration and leave small, unappealing lumps throughout the batter. Beat the dairy elements together thoroughly before incorporating the cooked potatoes to ensure an even distribution of fat, which coats the starch molecules and prevents a gluey texture. Achieving the correct consistency relies entirely on visual and textural judgment rather than a thermometer, since the goal is a velvety, spreadable mass that holds its shape when spooned into a greased baking dish rather than a runny purée. If the mixture feels too stiff as the potatoes go into the mixer bowl, incorporate warm milk one tablespoon at a time until the blades move smoothly without straining the motor. While butter and full-fat sour cream contribute structural stability and richness due to their high fat content, lighter substitutes like plain Greek yogurt or low-fat cream cheese will introduce excess moisture and a distinct tang that alters the final density and browning behavior during the baking phase.
