Creamy Mashed Potatoes

The Cook

Judy Sprague Recipe
x10
Well Seasoned
Florence, KY (pop. 29,951)
Judy
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!]

Directions

1
Peel and cube potatoes.
2
Cook and drain.
3
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.
4
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.
Comments

1-5 of 21 comments

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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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