Growing up for holidays my Mom always made a few different type of mashed potatoes. For some reason she called these “Holiday” mashed. So, I decided I’m sticking with that! These potatoes are one of my favorites. They are beyond creamy and they are full of indulgent ingredients. They are very simple to make but they are great for any meal or side dish. If you are looking for a super creamy mashed taters! This one is for you! Yum!
I hope you enjoy as much as my family!
Creamy Mashed Potatoes
3lbs potatoes, peeled, cut into 1 inch chunks
1 8 oz cream cheese, softened, cut into chunks
1/4 cup butter (1/2 stick)
1/2 cup sour cream
1/2 cup milk or half and half
2 eggs, slightly beaten
1/2 cup onions, finely chopped
1 t salt
1 t pepper
Directions: Boil potatoes in salt water until fork tender. Remove from the pan and add to a large mixing bowl.
Add in the butter and cream cheese and beat using a hand mixer or stand mixer. Add in the sour cream and continue to beat.
Then add the milk to the beaten eggs and slowly add to the bowl while beating. Beat until the potatoes are light and fluffy, there should be no large lumps and potatoes should be smooth. Lastly, using a spoon stir in the chopped onion and season with salt and pepper. Adjust season to your taste.
Add to a deep casserole dish or oven safe pan. Spray pan with cooking spray. Refrigerate potatoes for at 8-12 hours or overnight.
Once ready to make, bake at 350° for 45-55 minutes. The top will be slightly golden in color. Let sit 5 minutes. The potatoes will be pipping hot. Enjoy!