Recipe: Creamy Mashed Potatoes

Thursday, May 15

Now....you're cooking! Recipes for family favorite foods.





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Creamy Mashed Potatoes
We insisted on "riced potatoes" when we were kids: boiled potatoes put through a potato ricer (which is kind of like a giant garlic press). We thought they were very fancy! This recipe is good if you don't have a potato ricer - and they are very hard to find. You can prepare it the day before, refrigerate, and then cook it before dinner.

Ingredients:
6 potatoes (about 2 1/2 lbs.) Small package (4 oz.) cream cheese, softened 1/2 cup sour cream 2 tablespoons butter 1 teaspoon onion salt 1 teaspoon garlic salt Pepper Additional butter and paprika
Directions:
Peel and boil potatoes until tender. Drain and mash. Add cream cheese, sour cream, and seasonings. Beat until fluffy and smooth. Place mixture in a casserole dish. Dot the top with butter, and sprinkle with paprika. Cover and heat at 350 degrees F. until heated through.

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