Cream Cheese Mashed Potatoes

 

This dish is like Twice Baked Potatoes in a pan - family style.  So good! 

Ingredients:

Make ahead recipe

here:

• 8-10 medium sized potatoes (Yukon Gold are best)
• 8 oz. block cream cheese (with chives if possible)
• 1 cup sour cream
• 1 tsp. salt in mashed pot. and 1 tsp. in boiling water
• 1/2 tsp. garlic powder
• 1 Tbs. chopped or dried chives (optional)
• 1/4 cup butter and paprika for topping

Instructions:

Place cream cheese in mixer to soften.

Fill 4 qt. stock pot 3/4 full with water.  Add 1 tsp. salt and turn to med. high heat. 

Wash, peel, and thinly slice the potatoes.   Add to stock pot.

Boil about 20 min. or until fork tender.

Drain and add to cream cheese in mixer.

Beat until smooth before adding other ingredients.  

Add sour cream, salt, garlic powder, and chives (if desired).

Mix until blended.

Pour into greased 9x13 pan. Cut 1/4 cup butter into slices and place over potatoes.

Spring with paprika or wait until 10 min. before baking is finished.

Bake 30 min. or chill overnight and bake for 1 hr. the next day.

These can also be baked in the crock pot.

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