Heavenly Mashed Potatoes

Heavenly Mashed Potatoes

1 (3 oz.) pkg. cream cheese, softened
1 tsp. garlic salt
1/4 tsp. pepper
1/2 c. sour cream
2 1/2 to 3 lb. baking potatoes
2 T. butter
Parsley sprigs (optional)

In bowl, stir together sour cream, cream cheese, garlic salt, and pepper until smooth. Boil quartered potatoes; drain. Using an electric beater or potato masher, beat hot potatoes until they are fine lumps. Add sour cream mixture and continue beating until fluffy and smooth. Spoon into well buttered 2 quart casserole dish; dot with butter and paprika. Bake, covered, at 400 degrees for 25 minutes. Uncover and bake for 10 more minutes until top is golden brown. Makes 6 servings.

I like everything with potato… :slight_smile:
Thank you :slight_smile:

You’re welcome.


Sometimes as a comfort food, for a weekend breakfast, I’ll heat up leftover mashed potatoes and place an easy over fried egg on top. Warm salted mashed potatoes with warm egg yolk from the fried egg… Yum!