Creamiest Ever Mashed Potatoes | Mostly Homemade Mom

Creamiest Ever Mashed Potatoes

March 22, 2016
Mashed red skin potatoes with sour cream, cream cheese, parsley, and garlic - these are the perfect side-dish to any comfort food dinner you're planning! Great for a pot-luck, too!

If you're reading this in my email newsletter, click on over to the full website and check it out. I'll wait a sec...

Ok, there you are! What do you think? Notice anything different?

Yep - I took the plunge and had a bit of a design update. I love it! Wider areas to give you even larger recipe photos to make you drool... hopefully! 

You know, one of the reasons I began this blog - almost 5 years ago - is because I had always been obsessed with cookbooks that showed photos of the recipes. Not the ones that had a few photo pages in the center of a select choice recipes in the cookbook, but the ones that had pictures of ALL the finished recipes. I don't know about you, but I liked to see what the thing needs to look like finished before I decide if I'm up for making it, am I right?! 

When the first few blogs started sharing recipes with photos, I went nuts BOOKMARKING all of those blogs and I checked them a few times each week to see if there were any new recipes posted. I'm not sure my kids will even know what "bookmarking" was. This was before Pinterest had even begun - imagine that!

If you've been with me all this time, or are just joining the Mostly Homemade Mom community now, I truly hope you find some great new recipe ideas that get you excited to be in the kitchen again. I try to make it easy, fun, and yummy - that's what it's all about!

Now these mashed potatoes - I've always sucked at mashed potatoes - not even a little bit kidding! These are fool-proof though, I promise. I really think the key is using red skinned potatoes, they end up more fluffy which is awesome for mashed potatoes!

Creamiest Ever Mashed Potatoes

  • 10 medium-sized red skin potatoes
  • 8 oz cream cheese, softened
  • 8 oz (1 cup) sour cream, room temperature
  • 1/4 cup milk
  • 2 tablespoons butter
  • 1 tablespoon dried parsley
  • 1 1/4 teaspoons garlic salt
Cooking Directions
  1. Peel and cube potatoes and place in a stock pot. Cover with water and bring to a boil.
  2. Reduce heat to medium low, cover, and cook for 25 - 30 minutes or until potatoes are tender.
  3. Drain and transfer potatoes to the bowl of a stand mixer. Beat until mashed.
  4. Add remaining ingredients and beat until creamy.
  5. Serve immediately, or cover and refrigerate. Uncover and bake at 350 for 30 minutes or until heated through (add additional butter to top if it gets too dry).
*Recipe adapted from Taste of Home.

These mashed potatoes are perfectly seasoned and are extremely rich and creamy - the perfect side-dish! 

Here's a complete menu idea! These Creamiest Ever Mashed Potatoes would go great with:

Crockpot Brown Sugar Ham

Sweet Vinaigrette Asparagus & Tomatoes

Don't miss another Mostly Homemade Mom recipe! Click here to have recipes delivered by email. Or, you can follow along via Facebook, Pinterest, Twitter, Instagram, or Google+ - I'd love to connect with you!

Post Comment
Post a Comment