Recipe courtesy of Tiffani Thiessen
Sour Cream Mashed Potatoes
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 502
- Total Fat
- 32
- Saturated Fat
- 19
- Carbohydrates
- 48
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 9
- Cholesterol
- 92
- Sodium
- 787
- Total: 1 hr 20 min
- Active: 15 min
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.