Ingredients
Scale
- 3–4 pounds Potatoes (9–10 medium)
- 1/2 cup Butter (1 stick)
- 8 oz package of Cream Cheese
- 1 cup Sour Cream
- 1 tsp salt
- Garnish: Paprike, pepper or chives
Instructions
- For boiling whole with the skins on:
- Place potatoes in a large pot and pour in cold water to cover by 1″. Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil. Reduce heat and simmer until potatoes are very tender but not crumbly, 30–40 minutes. Drain and return potatoes to warm pot to dry (off heat).Peel off skins
- For peeled and quartered potatoes:
- Place potatoes chunks in pot and pour in cold water to cover by 1″. Add about a teaspoon or so of salt, and bring to a boil. Reduce heat and simmer until potatoes are very tender, but not crumbly, 20-25 minutes. Drain well.
- Place cooked potatoes in a large bowl and mash (or use a ricer) with butter. Then add cream cheese, sour cream and salt.
- Spread in 9×13 casserole dish.
- At this point you can cover and refrigerate for 2 days or freeze for 2 weeks (make sure to cover tightly with plastic wrap and tin foil).
- Allow to defrost and then bake uncovered in a preheated 350 oven for 30-45 minutes.
- Garnish with some melted butter, freshly ground pepper, paprika and/or chives.