Sunday, March 8, 2009

Cream Cheese Mashed Potatoes

10 servings
* 5 pounds baking potatoes
* 2 (3-ounce) packages cream cheese, softened
* 1 (8-ounce) container sour cream
* 1/2 cup butter or margarine, softened
* 1/2 cup milk
* 2 teaspoons onion salt
* Garnish: paprika or chopped fresh parsley

Peel potatoes, and cut into 1-inch cubes. Cook in a medium saucepan in boiling water to cover 15 to 20 minutes or until tender; drain and place into a large mixing bowl.

Add cream cheese and next 4 ingredients; beat at medium speed with an electric mixer until smooth and fluffy (do not overbeat). Spoon into a lightly greased 13- x 9-inch or 3-quart baking dish.

Bake, covered, at 325° for 50 minutes or until thoroughly heated; garnish, if desired.

Note: Unbaked mashed potatoes may be chilled up to 2 days. Let stand at room temperature 30 minutes, and bake as directed.

source by:
recipes by: Southern Living
Photo: J. Savage Gibson; Styling: Mary Lyn Hill


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