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Special Mashed Potatoes: The best way to dress up regular old mashed potatoes and make any meal special!
Everyone loves mashed potatoes but especially Special Mashed Potatoes! These have been a family favorite in our house for almost 30 years.
Special Mashed Potatoes are frequently requested as part of a birthday meal but are not reserved for only special occasions. They are just too good to not have often. They really do dress up a meal.
I always plan for plenty of leftovers when I make these. These are also great warmed up the next day; not the case with regular old mashed potatoes. I have never had to throw away any because they always get eaten! We are always happy to clean these up!
We have a new Make Ahead Mashed Potato Casserole recipe that is these potatoes but made ahead of time, covered with cheese and put in a casserole! It is the perfect side dish for a crowd and a holiday!
This recipe has been shared in Weekend Potluck. Head on over to these great sites for LOTS of new recipes each week!
Adobo seasoning is our favorite topping. We also love Frank’s hot sauce on them. Here it is pictured with rotisserie chicken and home canned green beans (see how to can green beans).
Lots more Potato Recipes
Make Ahead Mashed Potato Casserole
Easy Potato Beef and Corn Casserole
How to Cook Sweet Potatoes in the Slow Cooker
Ingredients:
(Full printable ingredients and instructions are just below.)
russet potatoes
sour cream
cream cheese
butter
Directions:
Peel and cut potatoes into chunks.
Boil potatoes for 20-30 minutes until soft. Test them with a fork. The exact time will depend on how small they are cut.
Drain potatoes.
Add sour cream, cream cheese and butter to potatoes. I do it right in the pan so I have less to wash later.
With mixer, blend all together until smooth.
Serve.
Yield; about 10 cups
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Special Mashed Potatoes
Special Mashed Potatoes: The best way to dress up regular old mashed potatoes and make any meal special! Only 4 ingredients too!
Ingredients
- 5 pounds russet potatoes
- 16 oz sour cream
- 8 oz cream cheese
- 4 oz butter
Notes
Peel and cut potatoes into chunks.
Boil potatoes for 20-30 minutes until soft. Test them with a fork.
The exact time will depend on how small they are cut.
Drain potatoes.
Add sour cream, cream cheese and butter to potatoes.
With mixer, blend all together until smooth.
Serve.
Yield; about 10 cups
Nutrition Information
Yield 20 Serving Size 1/2 cupAmount Per Serving Calories 235Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 37mgSodium 95mgCarbohydrates 26gFiber 3gSugar 2gProtein 4g
Cindy
Welcome! I am a wife, mother, mother-in-law, Grammy, daughter, sister and retired homeschooler. I enjoy writing about things I have learned over the years, sharing recipes and tips with others and making free printables for parents and teachers.
