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. A great way to doctor up simple mashed potatoes is to add sour cream and chives to them. These mashed potatoes are great as a simple accompaniment to a variety of meals. Mix with your electric mixer on low speed until all ingredients are combined. Spoon into a greased 13-in. Drain the potatoes and return them to insert. These creamy baked mashed potatoes are phenomenal. 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. Transfer potatoes to a large bowl. It’s an amazing side dish that will go well with many main dishes. In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt, and Add the melted butter and toss to combine evenly. 3. 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. Try serving this potato side dish with a crisp, mixed green salad or cooked green vegetable and Your email address will not be published. The buttery parmesan topping is also a dream. The problem is that often, when made in advance, mashed potatoes turn out to be dry and pasty and just not very good. (pic 1) Boil the potatoes for 20-25 minutes, or until they are tender enough to pierce with a fork. Bring to a boil using medium high heat. Velvety mashed potatoes made with sour cream and chives! Transfer to a medium bowl; cool to room temperature. Stir in half of grated cheese and diced bacon. Velvety and smooth, garlic mashed potatoes with sour cream are the best and most flavourful mashed potatoes ever. Loaded with sour cream, butter, cream cheese, Parmesan, and fresh herbs, they're rich, creamy Drain, and mash. Turn up … —Caroline Sperry, Allentown, Michigan Sour Cream Mashed Potatoes Recipe photo by Taste of Home The the potatoes are transferred to a bowl and mashed. As soon as the potatoes are tender, drain them in a colander. I didn’t do this with any other potato; but you could experiment. Recipes that can be made Days ahead of time, not just hours. These creamy baked mashed potatoes are perfect when you need to make mashed potatoes in advance! Thin with more milk or cream, as needed. Then you’ll mix in cream cheese, sour cream and garlic salt. The mashed potatoes will be light and fluffy and creamy and great. Your email address will not be published. While the potatoes cook, place the butter, sour cream, and cream cheese in a large mixing bowl. As a result, you will have a delicious topping for your potatoes! They’re creamy and interesting enough that you don’t even need sauce! The potatoes may be a bit dry after baking without topping. But they’re also phenomenal as traditional mashed potatoes smothered in sauce. Stir in the cream cheese, sour cream, onion salt, garlic powder and pepper until smooth. When the potatoes are cooked, drain and pour them into the mixing bowl. Place hot potatoes in mixing bowl and mix until smooth, about 1 minute. In a bowl, combine the potato with the sour cream, 3 tablespoons milk, and the butter; beat until well blended. Can I leave out the cream cheese or sour cream or…? x 9-in. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. With a potato masher or mixer, blend the ingredients well, adding the half and half … Perfect for busy holiday meal plans. Add sour cream, milk, garlic powder and pepper and puree until creamy. 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. These chipotle sour cream-topped potatoes make a great side dish, snack, or lunch. Stir in the sour cream and chives. Bake for about 50 minutes, or until potatoes are tender. Add the broth, and coarsely mash the 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. Sour cream mashed potatoes have a depth and richness you can’t get with a plain version. They are garlicky, buttery, creamy, and all around comfort. I really believe the world needs more mashed potatoes. Spoon potatoes into buttered baking dish and spread out evenly. If you’re looking for a make-ahead mashed potato option for Thanksgiving, this recipe is the perfect solution! And this butter parmesan crumb situation should convince you, even if the make-ahead option doesn’t. Add the shredded cheddar cheese and stir to just combine (the cheese won’t be completely melted). Spread the mashed potatoes evenly in the 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 sour cream mashed potatoes are creamy, rich, flavorful, and a little tangy thanks to the sour cream. The potatoes and the topping can be prepared in advance and refrigerated (separately) for up to 2 days. 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. 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). If baking, use russet potatoes and scoop the flesh out of the skins before mixing the potatoes with the sour cream and other fixings. Place potatoes in a large pot of lightly salted water. Not to mention they turn out at just the right thickness. Here's everything folks like on their baked potato—namely, sour cream and crumbled bacon—blended into hot mashed cheesy potatoes. 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). Melt remaining butter; drizzle over the top. Add onion and cook, stirring occasionally, until translucent, 8 to 10 minutes. Photograph included. Learn how to make baked potatoes in the oven for the perfect easy side dish! Russet potatoes are stronger than Yukon Gold and I don’t know if they will stay that creamy if made beforehand. Pierce top of potatoes with a fork. If you leave out one of the creamy ingredients, the texture of the potatoes will change. Feed a crowd in a hurry with Cheesy Mashed Potatoes with Sour Cream. 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. These are good potatoes. Mash potatoes with 3 tablespoons of butter. Pour the milk mixture over the potatoes and stir to combine. 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. I like this potato masher. Once smooth and creamy, add the salt, pepper, garlic powder, onion powder, and dried thyme. Make-Ahead: I included make-ahead notes in italics in the recipe. Remove a thin slice from the top of each potato and scoop out most of the potato into a bowl, leaving shells intact. Meanwhile, make onion sour cream: In a 10-inch skillet, heat oil over medium-low heat. Taste and season with more kosher salt and black pepper as needed. Potatoes (Yukon Gold or Russet are best for mashed potatoes). Spoon the potato mixture into the prepared baking dish. To the potatoes, add the butter, sour cream, milk, and white cheddar, and mash over a low heat. Using a masher, ricer, or electric hand mixer, mash the potatoes just … I don’t understand why not (but it’s really terribly tasty)! Everyone loves mashed potatoes, and these Twice Baked Mashed Potatoes take your favorite side dish to the next level. baking dish. 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! And you'll need 6 strips of cooked bacon to crumble for a garnish. 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. This make ahead mashed potato casserole recipe is a life saver. Taste and add salt and pepper, as needed. Add sour cream, milk, garlic powder and pepper and puree until creamy. 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. 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). 9 comments I’ve struggled in the past to make mashed potatoes with the texture I really like – the really fluffy, smooth, creamy kind. How do you boil potatoes? Nov 9, 2014 - This recipe for creamy Oven Baked Mashed Potatoes is an easy and delicious make ahead side dish. Season with salt and pepper, to taste, and serve. Transfer the mashed potatoes to the prepared baking dish and spread into an even layer. Save my name, email, and website in this browser for the next time I comment. Recipe source: adapted from this recipe at NYT Cooking, Your email address will not be published. Mash the potatoes with an electric mixer or potato masher until the potatoes are smooth. 5 pounds baking potatoes 2 (3-ounce) packages cream cheese, softened 1 (8-ounce) container sour cream 1/2 cup butter or margarine, softened Cut the potatoes into 1-inch cubes and place them in a large pot. They are super easy to make, and have a beloved spot in our regular rotation of meals. Scallions also work well if you do not have chives on hand. Boil Yukon Gold potatoes (stove or pressure cooker) until tender. Place potatoes into a greased small baking/roasting pan and bake in a 375℉ oven for 20 minutes or until golden brown. }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. 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 Store the mashed potatoes and topping separately in the refrigerator. Spoon the mashed potatoes into a … Try and add extra salt and pepper if needed. Sour Cream mashed potatoes with chives and Slowly add in milk/butter mixture and sour cream. Mix in the garlic, sour cream, half-and-half, salt, and pepper until thoroughly incorporated. 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). Then, make our recipe for herbed sour cream . I … Cheesy Mashed Potatoes with Sour Cream are perfect for almost any type of gathering. Lightly grease a 9×13 inch baking dish. In the beginning they are not that different. Bring to a boil, and cook until tender, about 15 minutes. Required fields are marked *. As an Amazon Associate and a member of other affiliate programs, I make qualified purchases. Season to taste with salt and pepper. 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? Drain the water.Add the hot milk, butter, & sour cream (pic 2). Add in the cream cheese, sour cream, salt, pepper and chives. Beat cream cheese, sour cream, garlic powder, salt, and pepper with potatoes until smooth. Add the cream cheese and butter to the potatoes. 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). The mashed potatoes can be refrigerated up to two days in advance (in the 9 x 13 inch bowl). These mashed potatoes are so simple to make! Add the cream cheese and butter to the potatoes. Can be made up to 2 days ahead of time, then baked in the oven. Leaving out one of the creamy ingredients will change the texture of the potatoes. Combine well; taste and adjust accordingly. Eat them out of the pot with a spoon. Add the potatoes back to the pot and mash the butter and cream cheese into the potatoes. * Nutrition information is estimated based on … Potatoes: I’ve only ever made this recipe with Yukon Gold potatoes. 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. When we have steak for dinner, I like to make baked potatoes to go with it. Plus, this … 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. Mash the potatoes with 6 tablespoons of the butter, sour cream, milk, green onions, and about 3/4 cup of the cheddar cheese. 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