Creamy Mashed Potatoes

The Cook

Judy Sprague Recipe
Well Seasoned
Florence, KY (pop. 29,951)
Member Since Nov 2009
Judy's notes for this recipe:
This is a quick easy recipe that enhances any meal.
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Kitchen Crew
Mashed potatoes are always a welcome addition to my table, and the simple addition of sour cream really knocked our socks off. Delicious.

[Read more about this recipe in Janet's Notebook!]


Peel and cube potatoes.
Cook and drain.
Place cooked potatoes in ricer a few at a time. Squeeze them through. Stir all ingredients together. Place in a casserole dish. At this point the potatoes can be placed in the refrigerator for up to two days.
Remove and let come to room temperature for at least 30 minutes. Top with a few pats of butter. Bake at 400 for 30 minutes.

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user kris kampe krissi - Oct 30, 2009
The creamiest mashed potatoes I have ever had!
user Patty O'Connell pattyo - Dec 30, 2009
I add a couple of crushed garlic to the potatoes while they are cooking.
user Cheryl Bollinger ChefCheryl - Mar 9, 2010
Delicious! An easy way to make this "comfort food."

Could add sharp cheddar cheese for a nice variation.
user Tess TJM tmoo - Jun 7, 2010
Sounds delicious... I have a ricer as a gift to a new bride over fifty years ago... I would think possibly adding chopped chives to this would be good also... Thank you for sharing...
user Audrey Varner firemanslady - Jul 13, 2010
What is a ricer?

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