I made homemade mashed potatoes last night. This
recipe is from Betty Crocker web site. They tasted even better than the ones I get at my favorite restaurant! So creamy. Try it - you'll love it!
Make-Ahead Sour Cream 'n Chive Mashed Potatoes
| 3 | lb small red potatoes |
| 1 | container (8 oz) chive-and-onion cream cheese spread |
| 1 | container (12 oz) chive-and-onion sour cream |
| 1 1/2 | teaspoons salt |
| 1/4 | teaspoon pepper |
| 3 | tablespoons butter or margarine, melted |
| 1/2 | cup French-fried onions (from 2.8-oz can) |
| 1. | Spray 13x9-inch pan with cooking spray; set aside. In 4-quart Dutch oven, place potatoes; add enough water just to cover potatoes. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until potatoes are tender; drain. Shake potatoes in Dutch oven over low heat to dry. |
| 2. | Mash potatoes until no lumps remain. Add cream cheese, sour cream, salt and pepper; mix until well blended. Spoon into pan. Cover tightly with foil and refrigerate at least 8 hours but no longer than 24 hours. (To bake immediately, drizzle with butter and bake 30 minutes, adding onions for last 15 minutes of baking.) |
| 3. | Heat oven to 350°F. Drizzle butter over potatoes. Cover and bake 30 minutes. Sprinkle onions over potatoes. Bake uncovered 15 to 20 minutes longer or until potatoes are hot. |
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