Sour Cream Mashed Potatoes

Total Time:
1 hr 20 min
Prep:
15 min
Inactive:
10 min
Cook:
55 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 6 tablespoons unsalted butter, plus more for baking dish
  • 4 large russet potatoes, peeled and quartered
  • Kosher salt and ground black pepper
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 2 tablespoons chopped fresh chives, plus more for serving
Directions
  • Preheat the oven to 325 degrees F. Butter a 2-quart baking dish and set aside.

  • Place the potatoes in a large pot filled with salted water. Bring to a boil and cook until fork tender, 10 to 15 minutes. Drain the potatoes and transfer to the bowl of a stand mixer fitted with the paddle attachment. Beat the potatoes until chunky, then add the cream cheese, sour cream and 4 tablespoons of the butter. Whip until smooth. Add the chives and some salt and pepper to taste.

  • Using a spatula, transfer the potatoes to the buttered baking dish and spread evenly. Cut the remaining 2 tablespoons of butter into cubes, then sprinkle them over the top. (At this point it can be refrigerated until guests arrive.)

  • Bake, covered with aluminum foil, for 15 minutes, then uncover and bake for another 20 minutes.

  • Remove from the oven and let sit for 10 minutes. Sprinkle with additional chives and serve hot.

  • Copyright 2016 Cooking Channel, LLC. All rights reserved.


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