baked mashed potatoes with sour cream

If the potatoes are loose, set them back over low heat on the stove for a couple of minutes; they should thicken up nicely. Season with salt and pepper, to taste, and serve. Add the cream cheese and butter to the potatoes. Spoon into 10-cup (8" x 11.5" x 2" / 2 quart) baking dish (lightly greased if desired, but not necessary), and refrigerate for a few hours (or overnight if desired). Here's everything folks like on their baked potato—namely, sour cream and crumbled bacon—blended into hot mashed cheesy potatoes. Combine well; taste and adjust accordingly. Recipes that can be made Days ahead of time, not just hours. Slowly add in milk/butter mixture and sour cream. Season to taste with salt and pepper. Stir in the cream cheese, sour cream, onion salt, garlic powder and pepper until smooth. The potatoes and the topping can be prepared in advance and refrigerated (separately) for up to 2 days. Thin with more milk or cream, as needed. Recipe source: adapted from this recipe at NYT Cooking, Your email address will not be published. Feed a crowd in a hurry with Cheesy Mashed Potatoes with Sour Cream. Bring to a boil, and cook until tender, about 15 minutes. And this butter parmesan crumb situation should convince you, even if the make-ahead option doesn’t. They are super easy to make, and have a beloved spot in our regular rotation of meals. }Three years ago: Homemade hob fillingFour years ago: Buttery Fluffy Cornmeal Dinner Rolls Five years ago: Chocolate cream pudding tart with graham cracker crustSix years ago: Warm Russian tea Seven years ago: Healthy applesauce carrot muffins (also known as carrot cake muffins) Eight years ago: Chocolate Mousse Cheesecake Pie, 5 pounds of Yukon Gold potatoes, peeled and cut into 2-inch pieces, 1 tablespoon salt (I use coarse, kosher salt), 8 ounces of cream cheese, cut into pieces, 1/2 cup (8 tablespoons, 4 ounces) butter, cut into tablespoon sized pieces, 1/4 teaspoon black pepper (I use coarsely ground), 2/3 cup of freshly grated Parmesan or Parmigiano Reggiano cheese. Try and add extra salt and pepper if needed. Add sour cream, milk, garlic powder and pepper and puree until creamy. I like this potato masher. Not to mention they turn out at just the right thickness. Your email address will not be published. 5 pounds baking potatoes 2 (3-ounce) packages cream cheese, softened 1 (8-ounce) container sour cream 1/2 cup butter or margarine, softened Add the cream cheese and butter to the potatoes. Transfer potatoes to a large bowl. Drain the potatoes and return them to insert. Drain the water.Add the hot milk, butter, & sour cream (pic 2). Mix in the garlic, sour cream, half-and-half, salt, and pepper until thoroughly incorporated. As soon as the potatoes are tender, drain them in a colander. baking dish. Beat cream cheese, sour cream, garlic powder, salt, and pepper with potatoes until smooth. These chipotle sour cream-topped potatoes make a great side dish, snack, or lunch. Thick sour cream and freshly grated Sharp Cheddar Cheese are swirled into buttery whipped russet potatoes which are then sprinkled with even more Sharp Cheddar Cheese. Add the melted butter and toss to combine evenly. I am not crazy about leftover potatoes (not unless they are mashed with a bunch of things we aren’t supposed to eat), but Joe loves to eat these leftover. The the potatoes are transferred to a bowl and mashed. Turn up … The mashed potatoes will be light and fluffy and creamy and great. To the potatoes, add the butter, sour cream, milk, and white cheddar, and mash over a low heat. Perfect for busy holiday meal plans. If you’re looking for a make-ahead mashed potato option for Thanksgiving, this recipe is the perfect solution! Photograph included. Everyone loves mashed potatoes, and these Twice Baked Mashed Potatoes take your favorite side dish to the next level. Add sour cream, milk, garlic powder and pepper and puree until creamy. These are good potatoes. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork. Powered by WordPress, baked mashed potatoes, mashed potatoes with sour cream, holiday side dish, potatoes (yellow are best for mashed potatoes), fresh chives (or 1 1/2 tablespoons freeze dried chives). Eat them out of the pot with a spoon. Scallions also work well if you do not have chives on hand. How do you boil potatoes? In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt, and Cover the cream cheese and butter and let it soften for 2-3 minutes (this will avoid small lumps and bumps in the cream cheese). The mashed potatoes are then baked until the cheese is melted, bubbly and light golden brown in color for a side dish that will taste delicious with your Easter Ham. These mashed potatoes are so simple to make! These creamy baked mashed potatoes are perfect when you need to make mashed potatoes in advance! Drain, and mash. I really believe the world needs more mashed potatoes. These creamy baked mashed potatoes also get: I add the butter and cream cheese, put the lid on, and let everything get soft and melty before I add the other ingredients and puree. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Cut the potatoes into 1-inch cubes and place them in a large pot. Add in the cream cheese, sour cream, salt, pepper and chives. The mashed potatoes can be refrigerated up to two days in advance (in the 9 x 13 inch bowl). Velvety mashed potatoes made with sour cream and chives! Place potatoes into a greased small baking/roasting pan and bake in a 375℉ oven for 20 minutes or until golden brown. As a result, you will have a delicious topping for your potatoes! Sour Cream mashed potatoes with chives and The buttery parmesan topping is also a dream. —Caroline Sperry, Allentown, Michigan Sour Cream Mashed Potatoes Recipe photo by Taste of Home Meanwhile, make onion sour cream: In a 10-inch skillet, heat oil over medium-low heat. If you leave out one of the creamy ingredients, the texture of the potatoes will change. If baking, use russet potatoes and scoop the flesh out of the skins before mixing the potatoes with the sour cream and other fixings. Learn how to make baked potatoes in the oven for the perfect easy side dish! Your email address will not be published. I … 9 comments I’ve struggled in the past to make mashed potatoes with the texture I really like – the really fluffy, smooth, creamy kind. The potatoes may be a bit dry after baking without topping. The small pieces of parmesan crumbs make “mashed potatoes and sauce” a hundred times more exciting … and delicious. If you don’t like cream cheese (or sour cream, etc) you can experiment by dipping more of one of the other ingredients, but the potatoes may not have the same creamy taste / texture. I don’t know what it would be like with russets or any other type of potato (russets are more starchy potatoes and the casserole may not stay as creamy if cooked beforehand). As an Amazon Associate and a member of other affiliate programs, I make qualified purchases. Remove a thin slice from the top of each potato and scoop out most of the potato into a bowl, leaving shells intact. Taste and season with more kosher salt and black pepper as needed. With a potato masher or mixer, blend the ingredients well, adding the half and half … If you bake immediately, distribute the butter crumbs evenly on the mashed potatoes and bake them for 40-50 minutes at 375 degrees, until the potatoes are heated through and the topping is golden brown. These sour cream mashed potatoes are creamy, rich, flavorful, and a little tangy thanks to the sour cream. The problem is that often, when made in advance, mashed potatoes turn out to be dry and pasty and just not very good. When the potatoes are cooked, drain and pour them into the mixing bowl. 2 days all ingredients are combined, combine the potato into a greased small baking/roasting and... Ever made this recipe at NYT Cooking, your email address will not be published than Yukon and... ( in the cream cheese or sour cream recipe at NYT Cooking, your email address will not published., and all around comfort so the water tastes quite salty super easy to make, cream... 20-25 minutes, or until golden brown large pot with many main dishes to bowl! Main dishes and toss to combine a small bowl from the top of each potato and scoop out of... Won ’ t know if they will stay that creamy if made beforehand best mashed... 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