Creamy, smooth and easily make ahead mashed potatoes!
Ingredients
- 5 pounds russet potatoes, peeled and cubed
- 1 1/2 sticks of butter
- 8 ounces cream cheese, at room temperature
- 1 cup sour cream
- 2 teaspoon salt
- 1/2 teaspoon Ground White Pepper
- 1 tablespoon Italian White Wine Vinegar
Instructions
- Add the potatoes to a large pot of salted water. Bring to a boil and simmer for about 15 minutes until the potatoes are tender. Drain and return to the pot letting the excess water cook off.
- Cut 1 stick of butter into cubes and add to the potatoes. Use a hand mixer to mash the potatoes and butter together. Add the salt, pepper, cream cheese, sour cream and vinegar and mix until smooth.
- Transfer the potatoes to a baking dish. At this point you can cover and refrigerate overnight or continue.
- Slice 1/2 stick butter into slices and lay on top of the mashed potatoes.
- Heat the oven to 350 degrees and bake the mashed potatoes uncovered for 45 minutes.
Takes 1 hour
Serves 6-8
