Mashed Potatoes {from heaven}

5 from 3 votes

These mashed potatoes are very forgiving. I usually just pour stuff in til it tastes good. So treat this as a guide rather than scripture. As I tell everyone who asks how to make these: when in doubt, add more butter and more salt.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Servings:

Calories: 286kcal

Author: The Food Charlatan

Ingredients

5 pounds potatoes
6 tablespoons butter
1/3 cup sour cream + 2 tablespoons, I always use light
1/4 cup milk + 1 tablespoon
2 ounces cream cheese
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon seasoning salt
1 & 1/2 teaspoons dried parsley
1/4 teaspoon garlic
1/4 teaspoon onion
3 shakes lemon pepper generous shakes

Instructions

Peel and chop the potatoes. (I weighed mine after peeling and it ended up being 4 pounds total.) Place the potatoes in a large pot of water and turn the heat to high. When it has reached a boil, lower the heat to medium, and continue to simmer for 20-25 minutes, or until the potatoes are fork tender. Drain the potatoes.
Use a potato masher to mash the potatoes, being sure to leave a few chunks. (Do not use a mixer. Then you get glue. Grooooss.) Add the butter, sour cream, milk, and cream cheese*, stirring well after each addition. Add the salt, pepper, seasoning salt, parsley, garlic, onion, and lemon pepper. Adjust seasonings to your taste and enjoy!
*Sometimes I don't have cream cheese in the fridge. No biggie. Just up your sour cream a bit. (Or "so-cray" as Eric calls it.)

Notes

Note: The asparagus you see in these pictures is Balsamic-Browned Butter Asparagus. It is to-die-for. I didn't think these mashed potatoes could get any better, but if you drizzle them (as the pictures show) with the sauce from this asparagus recipe, they actually do.

Source: my mom Janice

Nutrition

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