Best Creamy Sour Cream Mashed Potatoes Recipes

CREAMY SOUR CREAM MASHED POTATOES

Creamy Sour Cream Mashed Potatoes image

"These nicely seasoned potatoes are so fresh-tasting and creamy that there's no need for extra butter or gravy," writes Natalie Warf of Spring Lake, North Carolina. "I freeze them in individual and family servings for added convenience."

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 14 servings.

Number Of Ingredients 7

Ingredients

5 pounds potatoes, peeled and cubed
5 tablespoons butter, divided
1 package (8 ounces) cream cheese, cubed
1 cup sour cream
2 teaspoons onion salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Steps:

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. , Mash potatoes with 3 tablespoons of butter. Stir in the cream cheese, sour cream, onion salt, garlic powder and pepper until smooth., Spoon into a greased 13-in. x 9-in. baking dish. Melt remaining butter; drizzle over the top. Cover and freeze for up to 1 month. Or bake, uncovered, at 350° for 30-35 minutes or until heated through. , To use frozen potatoes: Thaw in the refrigerator. Bake as directed.

Nutrition Facts : Calories 221 calories, Fat 13g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 360mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

CREAMY MASHED POTATOES W/SOUR CREAM & CHIVE

Creamy Mashed Potatoes W/Sour Cream & Chive image

How can something so simple, taste so good. They REALLY CAN with this simple easy recipe. My husband makes the best tasting mashed potatoes I have ever eaten. He has been the designated OFFICIAL POTATO MASHER SINCE HE WAS ABOUT 12 YEARS OLD. SO HE HAS HAD MANY YEARS OF PRACTICE over the years. They are ALWAYS MADE BY HAND. So...

Provided by Rose Mary Mogan

Categories Potatoes

Time 40m

Number Of Ingredients 10

Ingredients

5 lb russet potatoes or potatoes of your choice[cubed]
1 Tbsp kosher salt for boiling potatoes( or less if desired)
1/2-1 tsp kosher salt for seasoning cooked potatoes if desired
1 tsp coarse black pepper
1 1/2 stick butter softened (less if desired)
1 1/2 c sour cream( we use regular daisy brand) can use lite or fat free
1 Tbsp chopped chive
2 1/2 tsp granulated onion powder [not onion salt]
1 1/2 tsp granulated garlic powder [not garlic salt]
1 good strong potato masher[i use my husband] can use a mixer if desired

Steps:

1. Wash cubed potatoes in colander then add to a large pot. When my favorite potato the YUKON GOLD ARE ON SALE, I prefer to use them for mashed potatoes, but the russet were on sale and that is what I bought. I love the red skins also.
2. Cover potatoes with water and add 1 tablespoon of kosher salt. It is best to add the salt to the water and allow the salt to soak into the potatoes as they cook. I have found that They have more flavor that way.
3. Heat pot of potatoes over medium high heat, bring to a boil.
4. Cook till tender, about 18 to 25 minutes, or until the tip of a sharp knife is inserted into potatoes, & it comes out easily.
5. Pour potatoes into a colander, & drain througly.
6. I like to add potatoes back into pot, turn fire on low, and allow excess water to dry out, then remove from heat.
7. Add pepper, butter, chopped chive, onion and garlic powder. Then cream with masher to the chunky state.
8. Now add the sour cream, and beat till potatoes are creamy and smooth, taste, & add additional salt and pepper if desired.
9. Add potatoes to a serving bowl, add a pat of butter if desired, while potatoes are still hot. Top with additional chive if desired. Serve & enjoy while potatoes are still hot.