Who doesn’t love mashed potatoes?! My mom started making a mashed potato casserole for Thanksgiving a number of years ago from a recipe she received from our Canadian family friends. Its absolutely delicious and made with butter, cream cheese, sour cream, milk, and all things good in this world. A few years ago I thought to myself, why couldn’t I take the same concept and apply it to your regular week-night mashed potatoes, so I did! I don’t really measure any of the ingredients but rather just spoon in a little sour cream and cream cheese to my (former) regular milk and butter mashed potatoes. I also sprinkle in a little garlic powder just for some extra kick as that is what the Thanksgiving potatoes recipe calls for.

If you wanted to cut calories you could use margarine, skim milk, fat free sour cream, and fat free cream cheese. The taste is pretty similar. And if you wanted to cut even more calicoes you can use half potatoes and half cauliflower even all cauliflower.

One other thing to note, I do prefer to keep the skins on my potatoes. One, because that’s where most of the minerals and nutrients are and two, because I like the texture. If you are keeping the skins on, just remember to thoroughly wash your potatoes and choose a variety with thin, delicate skin such as red or gold potatoes.

Creamy Mashed Potatoes

Ingredients

~ 2 lbs red skin potatoes, washed and cubed
~ 1/2 cup of butter
~ 1/2 cup of cream cheese
~ 1/2 cup of sour cream
milk
garlic powder
salt and pepper

Directions

Boil potatoes until fork tender and drain.

Return potatoes to empty pot and allow to sit on warm but off burner to evaporate excess moisture.

Add in butter, cream cheese, sour cream, and enough milk to come together while mashing with hand masher or electric mixer.

Add seasonings to taste and more butter/milk if needed to achieve desired consistency.

Enjoy!

Much Love,

M