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Ingredients
Scale
- 5 pounds red potatoes (or Idaho or Yukon gold)
- 1 tablespoon salt (for boiling water)
- 6 ounces cream cheese, room temperature
- 8 ounces sour cream
- ½ cup milk (or heavy cream)
- 3 tablespoons butter
- 1½ teaspoons salt (for seasoning)
- ½ teaspoon black pepper
- 2 teaspoons onion powder
- ½ teaspoon garlic powder
Instructions
- Wash and cut the potatoes into 1-inch cubes.
- Boil the potatoes in salted water until fork-tender, about 20-30 minutes.
- Drain the potatoes and mash them to your desired consistency.
- Mix in cream cheese, sour cream, milk, butter, and seasonings until well combined.
- Spread the mixture into a casserole dish, cool, and refrigerate.
- When ready, reheat covered in a preheated oven at 325°F for 30 minutes.
Notes
Use waxy potatoes like red or Yukon gold for the best texture.
Allow potatoes to cool completely before storing to prevent moisture.
Consider substituting Greek yogurt for a lighter option.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 2
- Sodium: 400
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 4
- Protein: 5
- Cholesterol: 30