This recipe is a knock-off of a recipe we got from a woman who was married to a relative many, many years ago. She really just kind of sucked as a human being, but she was a phenomenal cook. Her ginormously oversized, gooey-in-the-middle M&M cookies were my absolute favorite thing ever, but these mashed potatoes were a close second. (Side note: They pair really well with the Mississippi Pot Roast recipe too!)
8 Yellow or Yukon Gold Potatoes, peeled and cut in half
8 Tbsp. (1 stick) real butter
1/2 tsp Salt
1/4 tsp. Black Pepper
1/2 tsp. Garlic Powder
1/4 tsp. Onion Powder
8 oz. Cream Cheese
8 oz. Sour Cream
4 oz. Shredded Cheddar Cheese
Boil potatoes until fork tender, drain water, and return to hot pot. Add butter, salt, pepper, garlic powder, onion powder, cream cheese, and sour cream. Using a hand mixer, mix together until smooth and creamy.
Transfer to a greased casserole dish. (I use butter-flavored cooking spray.) Smooth top and sprinkle shredded cheddar over the top. Bake at 375 for 20-25 minutes. Potatoes should be steamy-hot and the cheddar cheese should be melted and just starting to get some golden brown spots on it. Remove from oven and enjoy!
Comments
Post a Comment