These creamy baked mashed potatoes also get: I add the butter and cream cheese, put the lid on, and let everything get soft and melty before I add the other ingredients and puree. Russet potatoes are stronger than Yukon Gold and I don’t know if they will stay that creamy if made beforehand. A year ago: Pressure cooker lasagna soup {stove directions} Two years ago: Instant Pot White Chicken Chili with Black Beans {Instructions for Slow Cooker included! Thick sour cream and freshly grated Sharp Cheddar Cheese are swirled into buttery whipped russet potatoes which are then sprinkled with even more Sharp Cheddar Cheese. If the potatoes are loose, set them back over low heat on the stove for a couple of minutes; they should thicken up nicely. Mix with your electric mixer on low speed until all ingredients are combined. Thin with more milk or cream, as needed. Mash the potatoes with an electric mixer or potato masher until the potatoes are smooth. When we have steak for dinner, I like to make baked potatoes to go with it. If baking, use russet potatoes and scoop the flesh out of the skins before mixing the potatoes with the sour cream and other fixings. Mix in the garlic, sour cream, half-and-half, salt, and pepper until thoroughly incorporated. Place hot potatoes in mixing bowl and mix until smooth, about 1 minute. Pour the milk mixture over the potatoes and stir to combine. Baked Sweet Potatoes With Sour Cream and Brown Sugar Martha Stewart dark brown sugar, ground black pepper, salt, vegetable oil, sour cream and 1 more Loaded Twice Baked Sweet Potatoes Pumpkin N Spice Interior Design Trends 2021: 10 Hottest Home Decor Ideas, Oatmeal Chocolate Chip Cookies (with Honey), How to make the best grilled cheese in an air fryer, Spread the mashed potatoes evenly in a greased 9×13-inch bowl and wrap tightly with plastic wrap or wrap, make the butter parmesan crumb topping; cool that separately, When you’re ready to bake, uncover the potatoes and bake for 10-15 minutes, then sprinkle over the topping and bake for another 40 minutes until hot. Pierce top of potatoes with a fork. Store the mashed potatoes and topping separately in the refrigerator. Add the potatoes back to the pot and mash the butter and cream cheese into the potatoes. Add onion and cook, stirring occasionally, until translucent, 8 to 10 minutes. If you don’t like cream cheese (or sour cream, etc) you can experiment by dipping more of one of the other ingredients, but the potatoes may not have the same creamy taste / texture. Add sour cream, milk, garlic powder and pepper and puree until creamy. Beat cream cheese, sour cream, garlic powder, salt, and pepper with potatoes until smooth. Add cooked potatoes back into pot and butter, sour cream, half and half, salt, pepper and garlic powder to potatoes and using an immersion blender, blend until creamy. Your email address will not be published. Try and add extra salt and pepper if needed. Scallions also work well if you do not have chives on hand. As a result, you will have a delicious topping for your potatoes! Velvety and smooth, garlic mashed potatoes with sour cream are the best and most flavourful mashed potatoes ever. Bring to a boil using medium high heat. —Caroline Sperry, Allentown, Michigan Sour Cream Mashed Potatoes Recipe photo by Taste of Home Bake for about 50 minutes, or until potatoes are tender. If boiling your potatoes, use peeled and cubed Yukon gold or golden potatoes and drain them super well before adding them to the mixing bowl with the other ingredients. Powered by WordPress, baked mashed potatoes, mashed potatoes with sour cream, holiday side dish, potatoes (yellow are best for mashed potatoes), fresh chives (or 1 1/2 tablespoons freeze dried chives). Perfect for busy holiday meal plans. Learn how to make baked potatoes in the oven for the perfect easy side dish! These creamy baked mashed potatoes are phenomenal. Transfer the mashed potatoes to the prepared baking dish and spread into an even layer. Taste and season with more kosher salt and black pepper as needed. Boil Yukon Gold potatoes (stove or pressure cooker) until tender. If you don’t like cream cheese (or sour cream, etc) you can try experimenting by subbing in more of one of the other ingredients, but the potatoes may not have the same creamy flavor/consistency. Cover the cream cheese and butter and let it soften for 2-3 minutes (this will avoid small lumps and bumps in the cream cheese). Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Place potatoes into a greased small baking/roasting pan and bake in a 375℉ oven for 20 minutes or until golden brown. To the potatoes, add the butter, sour cream, milk, and white cheddar, and mash over a low heat. They are super easy to make, and have a beloved spot in our regular rotation of meals. I really believe the world needs more mashed potatoes. Spoon potatoes into buttered baking dish and spread out evenly. The mashed potatoes are then baked until the cheese is melted, bubbly and light golden brown in color for a side dish that will taste delicious with your Easter Ham. * Nutrition information is estimated based on … I didn’t do this with any other potato; but you could experiment. Velvety mashed potatoes made with sour cream and chives! A great way to doctor up simple mashed potatoes is to add sour cream and chives to them. I … Recipe source: adapted from this recipe at NYT Cooking, Your email address will not be published. Loaded with sour cream, butter, cream cheese, Parmesan, and fresh herbs, they're rich, creamy Melt remaining butter; drizzle over the top. Turn up … Mash the potatoes with 6 tablespoons of the butter, sour cream, milk, green onions, and about 3/4 cup of the cheddar cheese. If you leave out one of the creamy ingredients, the texture of the potatoes will change. It’s an amazing side dish that will go well with many main dishes. Add the shredded cheddar cheese and stir to just combine (the cheese won’t be completely melted). Stir in half of grated cheese and diced bacon. Add the broth, and coarsely mash the potatoes. Cheesy Mashed Potatoes with Sour Cream are perfect for almost any type of gathering. The mashed potatoes can be refrigerated up to two days in advance (in the 9 x 13 inch bowl). This make ahead mashed potato casserole recipe is a life saver. Leaving out one of the creamy ingredients will change the texture of the potatoes. Lightly grease a 9×13 inch baking dish. Can I leave out the cream cheese or sour cream or…? Feed a crowd in a hurry with Cheesy Mashed Potatoes with Sour Cream. The the potatoes are transferred to a bowl and mashed. Save my name, email, and website in this browser for the next time I comment. Spread the mashed potatoes evenly in the bowl. They’re creamy and interesting enough that you don’t even need sauce! Stir in the cream cheese, sour cream, onion salt, garlic powder and pepper until smooth. Try serving this potato side dish with a crisp, mixed green salad or cooked green vegetable and Everyone loves mashed potatoes, and these Twice Baked Mashed Potatoes take your favorite side dish to the next level. }Three years ago: Homemade hob fillingFour years ago: Buttery Fluffy Cornmeal Dinner Rolls Five years ago: Chocolate cream pudding tart with graham cracker crustSix years ago: Warm Russian tea Seven years ago: Healthy applesauce carrot muffins (also known as carrot cake muffins) Eight years ago: Chocolate Mousse Cheesecake Pie, 5 pounds of Yukon Gold potatoes, peeled and cut into 2-inch pieces, 1 tablespoon salt (I use coarse, kosher salt), 8 ounces of cream cheese, cut into pieces, 1/2 cup (8 tablespoons, 4 ounces) butter, cut into tablespoon sized pieces, 1/4 teaspoon black pepper (I use coarsely ground), 2/3 cup of freshly grated Parmesan or Parmigiano Reggiano cheese. Transfer potatoes to a large bowl. The buttery parmesan topping is also a dream. Place potatoes in a large pot of lightly salted water. Season with salt and pepper, to taste, and serve. I like this potato masher. Bring to a boil, and cook until tender, about 15 minutes. Drain the potatoes and return them to insert. Cover the cream cheese and butter and let it soften for 2-3 minutes (this will avoid small lumps and bumps in the cream cheese). Plus, this … Potatoes: I’ve only ever made this recipe with Yukon Gold potatoes. Sour Cream Mashed Potatoes Boiled potatoes were transformed into the perfect pot of mashed potatoes with just a little seasoning and lots of sour cream. They are garlicky, buttery, creamy, and all around comfort. Photograph included. These sour cream mashed potatoes are creamy, rich, flavorful, and a little tangy thanks to the sour cream. Taste and add salt and pepper, as needed. (pic 1) Boil the potatoes for 20-25 minutes, or until they are tender enough to pierce with a fork. The problem is that often, when made in advance, mashed potatoes turn out to be dry and pasty and just not very good. Spoon the potato mixture into the prepared baking dish. Stir in the sour cream and chives. I don’t understand why not (but it’s really terribly tasty)! Sour cream mashed potatoes have a depth and richness you can’t get with a plain version. Spoon into 10-cup (8" x 11.5" x 2" / 2 quart) baking dish (lightly greased if desired, but not necessary), and refrigerate for a few hours (or overnight if desired). And you'll need 6 strips of cooked bacon to crumble for a garnish. These mashed potatoes are so simple to make! I am not crazy about leftover potatoes (not unless they are mashed with a bunch of things we aren’t supposed to eat), but Joe loves to eat these leftover. And this butter parmesan crumb situation should convince you, even if the make-ahead option doesn’t. I don’t know what it would be like with russets or any other type of potato (russets are more starchy potatoes and the casserole may not stay as creamy if cooked beforehand). As an Amazon Associate and a member of other affiliate programs, I make qualified purchases. Here's everything folks like on their baked potato—namely, sour cream and crumbled bacon—blended into hot mashed cheesy potatoes. The small pieces of parmesan crumbs make “mashed potatoes and sauce” a hundred times more exciting … and delicious. Make Ahead Mashed Potatoes without Sour Cream Recipes 9,625 Recipes Would you like any meat in the recipe? Using a masher, ricer, or electric hand mixer, mash the potatoes just … Sour Cream mashed potatoes with chives and Potatoes (Yukon Gold or Russet are best for mashed potatoes). Make-Ahead: I included make-ahead notes in italics in the recipe. Your email address will not be published. Add the cream cheese and butter to the potatoes. Recipes that can be made Days ahead of time, not just hours. These mashed potatoes are great as a simple accompaniment to a variety of meals. Drain the water.Add the hot milk, butter, & sour cream (pic 2). Mash potatoes with 3 tablespoons of butter. Combine well; taste and adjust accordingly. Cut the potatoes into 1-inch cubes and place them in a large pot. Add the melted butter and toss to combine evenly. But they’re also phenomenal as traditional mashed potatoes smothered in sauce. Add the cream cheese and butter to the potatoes. How do you boil potatoes? If you bake immediately, distribute the butter crumbs evenly on the mashed potatoes and bake them for 40-50 minutes at 375 degrees, until the potatoes are heated through and the topping is golden brown. Then, make our recipe for herbed sour cream . Meanwhile, make onion sour cream: In a 10-inch skillet, heat oil over medium-low heat. 5 pounds baking potatoes 2 (3-ounce) packages cream cheese, softened 1 (8-ounce) container sour cream 1/2 cup butter or margarine, softened Add in the cream cheese, sour cream, salt, pepper and chives. Can be made up to 2 days ahead of time, then baked in the oven. These are good potatoes. In the beginning they are not that different. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork. These creamy baked mashed potatoes are perfect when you need to make mashed potatoes in advance! Remove a thin slice from the top of each potato and scoop out most of the potato into a bowl, leaving shells intact. Spoon into a greased 13-in. Not to mention they turn out at just the right thickness. In a bowl, combine the potato with the sour cream, 3 tablespoons milk, and the butter; beat until well blended. As soon as the potatoes are tender, drain them in a colander. Transfer to a medium bowl; cool to room temperature. The potatoes and the topping can be prepared in advance and refrigerated (separately) for up to 2 days. baking dish. While the potatoes cook, place the butter, sour cream, and cream cheese in a large mixing bowl. Ingredients: potatoes (either baked or leftover mashed), flour, 2% milk, low fat sharp cheddar cheese, salt, pepper, low fat sour cream (or sour cream substitute), and green onions. These chipotle sour cream-topped potatoes make a great side dish, snack, or lunch. Season to taste with salt and pepper. Spoon the mashed potatoes into a … Add sour cream, milk, garlic powder and pepper and puree until creamy. For the topping, mix the crumbs and parmesan in a small bowl. Required fields are marked *. When the potatoes are cooked, drain and pour them into the mixing bowl. Once smooth and creamy, add the salt, pepper, garlic powder, onion powder, and dried thyme. Eat them out of the pot with a spoon. In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt, and The mashed potatoes will be light and fluffy and creamy and great. With a potato masher or mixer, blend the ingredients well, adding the half and half … Then you’ll mix in cream cheese, sour cream and garlic salt. Nov 9, 2014 - This recipe for creamy Oven Baked Mashed Potatoes is an easy and delicious make ahead side dish. 3. Drain, and mash. If you’re looking for a make-ahead mashed potato option for Thanksgiving, this recipe is the perfect solution! x 9-in. Slowly add in milk/butter mixture and sour cream. The potatoes may be a bit dry after baking without topping. 9 comments I’ve struggled in the past to make mashed potatoes with the texture I really like – the really fluffy, smooth, creamy kind. Regular rotation of meals as soon as the potatoes will be light and fluffy and creamy, rich,,! 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