Recipe By BAWHITE1
Rating
Published Apr 2nd
Prep 15m Cook 50m Additional - Ready In 1h 5m
Servings 8 servings Calories 425

A new twist for mashed potatoes. I usually add a dash of onion and garlic powder. I also do a taste test prior to baking to see if they need more salt. Potatoes are combined with cream cheese, sour cream, chives, butter, and paprika…Delicious!!

Recipe Ingredients

  • 8 potatoes, peeled and cubed
  • 1 (8 ounce) package cream cheese
  • 1 (8 ounce) container sour cream
  • ½ cup butter
  • ½ teaspoon salt
  • ¼ cup chopped fresh chives
  • 1 pinch paprika, or more to taste

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place potatoes in a large pot of water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain.
  3. 3 Combine hot potatoes, cream cheese, sour cream, butter, and salt together in a large bowl. Mash until creamy.
  4. 4 Spoon potato mixture into a 2-quart casserole dish. Sprinkle with chives and paprika.
  5. 5 Bake in preheated oven until bubbling, about 30 minutes.

Nutrition Facts

  • Calories 425
  • Carbohydrate 39.3 g
  • Cholesterol 73.8 mg
  • Fat 27.4 g
  • Fiber 4.8 g
  • Protein 7.5 g
  • Saturated Fat 17.2 g
  • Sodium 337.9 mg
  • Sugar 1.8 g

Reviews

  1. This is one of our favorite potato recipes. I've even made it using instant potatoes and it came out good. Also I like to mix the chives into the mashed potatoes rather than on top.
  2. The cream cheese was overpowering. It tasted like potatoes mixed with cream cheese. I won't be making this again.
  3. 5 stars are not nearly enough for this recipe. Cooked this recipe exactly as stated like I always do. This recipe was simple, perfect and easy. People couldn't beileve it didn't take a long time to make. I had planned on taking some leftovers for lunch; however, there weren't any. Made this dish with Chef - Read more ...
  4. These mashed potatoes are so delicious!!! I just made it in preparation for our St Patrick's Day family feast. I had to put some aside to have for dinner tonight! The only minor change is that I cook my potatoes in salted water with garlic and some chicken broth (or I use bouillon cube if - Read more ...
  5. Absolutely disgracefully delicious. In a pathetic attempt to make it less horrible for you, I halve the amount of cream cheese. This then allows me to justify sprinkling a couple of handfuls of grated extra-sharp Cheddar cheese on top. Plan on making it this Thanksgiving as it will HORRIFY my health-conscious MIL. Heh!
  6. I don't know what it is that makes it so, but there's something about taking relatively ordinary mashed potatoes and baking them that transforms them into something extraordinary. Hubs said this is remiminscent of what you'd you'd get in fine restaurants. Since I was making this for just the two of us I piped the - Read more ...
  7. Awesome casserole. I made this last night and baked it today for Easter dinner. We always have potato casserole with hashbrowns and cream of chicken soup... you all know which one I'm talking about. I thought I'd try something different this year and I'm so glad I did. This rocked and everyone said they want - Read more ...
  8. VERY delicious. I didn't change anything. My husband is a huge potato loving guy and loved it. I did cover the casserole for the first 20 min and took the cover off for the remaining 10 min. my oven tends to over bake and I didn't want it to be dried out. I served it - Read more ...
  9. This is one of my most favorite ways to make mashed potatoes. I like to add a little sauteed fresh minced garlic, too. Whenever I make this, there's NEVER any leftovers. NOTE: This is a great base for colcannon, too. Just steam your cabbage and cook your bacon to a crisp and crumble, then fold - Read more ...

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