I’m fairly sure I’ve posted this recipe before, but it was specifically requested at Thanksgiving, so I’m posting it (potentially again) anyway. I have “official” directions, but I never follow them anyway, so here’s my best approximation.
6 medium potatoes (~2 lbs?)
4 oz sour cream
3 oz cream cheese, cut up
2 T butter plus more for greasing
1 t onion salt
salt and pepper to taste
1/4 – 1/2 C milk
Peel, boil, and mash the potatoes. If you’re lucky enough to have a Kitchenaid mixer or a food processor, pulverize the potatoes in there, and leave the mixer/processor on. Add the sour cream, cream cheese, 1 T of butter, and the seasonings to taste. My grandma swears by the onion salt – I’ve replaced it with garlic salt, and am thinking about trying other seasonings as well. I really do mean “to taste” here. Spoon the potatoes into a greased casserole dish.
Here’s the nice thing about this recipe: at this point, you can either put the potatoes straight into the oven, or you can refrigerate them for a day or two. This makes big meal preparation soooo easy because the potatoes can be made the night before and then baked with the main entree.
Preheat the oven to 350F. Cut up the remaining butter and top the potatoes with the butter and milk – start with 1/4 C, but if the potatoes look dry, add more. Bake uncovered at 350F for one hour, stirring twice.
A couple of notes: