Mashed Potatoes With Sour Cream & Cream Cheese Recipe
Comfort in Cambodia
World-Renowned Comfort Food
These mashed potatoes are world-renowned, with my family living all over the world sending out an SOS just before Thanksgiving, always wanting to know how to make these great mashed potatoes so that they could treat their host families and friends to them when they make a Thanksgiving dinner to share part of our U.S. culture. My daughter living in France called on her first Thanksgiving away from home. Last year, I was in Ghana over Thanksgiving and got the same call from my family who was trying to make these for the first time on their own. And the year before, I made these while visiting in Cambodia. Recently, I got a similar call from my nephew who is currently living in the foreign country of Washington D.C. and decided to make the recipe available so everyone could enjoy them!
Transform These Delightful Ingredients Into Pure Comfort
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- 5 pounds potatoes, peeled and cut into large pieces to boil
- 1 cup sour cream
- 8 ounces cream cheese, softened
- 1 stick (8 tablespoons) butter, softened
- 1/4 cup half and half
- 1-2 tsp salt
- 6 quarts water, for cooking potatoes
Six Simple Steps
- In a large cooking pot, add one teaspoon salt and water and bring to a boil.
- Peel and cut potatoes into large chunks add to boiling water.
- Cook potatoes until a fork inserted in the potato can pierce the potato to the center (about 10 minutes) —you do not want to overcook the potatoes.
- While the potatoes cook, place the butter, sour cream, and cream cheese in a large mixing bowl.
- When the potatoes are cooked, drain and pour them into the mixing bowl.
- With a potato masher or mixer, blend the ingredients well, adding the half and half to get to your desired consistency, add salt, mix and serve.
Super Easy, Super Decadent Super Mashed Potatoes
Tips for Success
- Make ahead of time and keep in the fridge for up to 48 hours.
- To reheat, place in oven for 30 minutes at 375 degrees.
- I always make these ahead of time so I can focus on the rest of the meal, to reheat I use a crockpot several hours before dinner if they have like to serve these mashed potatoes in a crock pot, especially when the oven is being used. To reheat in a crockpot, turn on to high for several hours.
- When reheating, put a few tablespoons of butter on top (it makes them look even better).
- My family likes a little more salt than this recipe calls for, but I let them add the additional seasoning.
- Let the cream cheese and butter get to room temperature by leaving on the counter for several hours, they melt into the hot potatoes a little quicker which is nice if serving immediately after mashing.
- To keep the potatoes from turning brown after you peel them and before they go into the boiling water, you can let them sit in a bowl of cold water - it is the exposure to the air that turns them brown.
- I like using a hand masher for a more rustic texture, you will have a few lumps (which my family likes).
- If you are looking for a more refined outcome, whip your potatoes using a mixer (they will run a little when served - but still taste delicious).
- If you don't have time to peel and deal with your potatoes, try a country style mashed potato, scrub the whole potato, leaving the peel on and cook as directed. When you mash the rustic country style mashed potato, just mash lightly so that the potato skins still have some potato left on them...this is super easy and yummy.
As a Side Dish For a Traditional Meal - or an Everyday Meal
Garlic Mashed Potatoes
To turn these rich mashed potatoes into garlic mashed potatoes, use 5 to 6 cloves of olive oil roasted garlic.
- Smash the soft roasted garlic into 2 tablespoons of butter until blended, you could use a blender or food processor.(the idea is to mix the butter and garlic well enough for the garlic to be evenly disbursed in the potatoes when you stir the mixture in.
- Once the butter and garlic is evenly mixed, stir into the completed potatoes
- Heat the potatoes and garlic butter mixture until ready to eat.
To add a little more garlic to taste, mix one stick of butter with 5 cloves of roasted garlic until smooth and serve on the side for your guests to add themselves.
Use a Hand Potato Masher
For a more rustic texture use a hand masher and leave some little lumps in the bowl, or keep the skins on the potatoes and then hand mash them when they are cooked.
My family like these mashed potatoes all ways, including with the skin on.
Make it Your Own
This recipe is a no holds barred recipe; it is decadent, rich and yet versatile. You can follow the recipe exactly, or you can modify as your dietary needs and nutritional desires dictate. This recipe is perfect for making your own so have some fun. If you need some confidence before modifying, follow the recipe first and the start making your changes the next time. My Uncle used to make notes of every recipe he cooked as he made the changes that would fit his palate better. He taught me how to read a recipe and understand how it would taste just by reading the recipe, a skill I now appreciate so much…thanks Uncle Jerry, I do miss him!
Have some fun and start somewhere, start with this recipe, modify it as you like and lay some comfort food on your table – no need to wait for a holiday, these potatoes go well with meatloaf, milanesa and roast chicken.
Make it your own...
Add veggie or onion and chives cream cheese
Add some roasted garlic
Margarine can be substituted for butter
I usually only have leftovers when doubling this recipe, using 10 pounds of potatoes, but when I do have leftovers, here are some things you can do with them:
- Invite friends over to enjoy a second meal.
- Reheat and serve with the other leftovers, or something new - I love to repurpose food.
- add a little flour, a few eggs and a tiny bit of chopped onion and make into potato pancakes, fry in a skillet and serve with lingonberry jelly - yum.
- These masked potatoes freeze very well too, I like to place them into single serving size containers and freeze