Sunday, August 10, 2008
Mashed Potatoes are one of my absolute favorite side dishes. Anytime I visit my Grandmother, I'm guaranteed a big helping of mashed potatoes with my meal. She knows me well.
This recipe came from my For Goodness Taste cookbook, which was given to me by my husband's stepmother. It's written by the Junior League of Rochester, NY where she resides and it contains a great collection of upstate New York favorites. I think this is my favorite recipe from this book. It starts out with the typical boiled and mashed potatoes, but then includes sour cream, cream cheese, and chives. I did a slight variation to the printed recipe to scale back some of the fat (omitting a cup of sour cream and adding in some skim milk) and it still tasted just as delicious. It's all finished off by baking it in a casserole dish. It's just perfect!
Best Ever Mashed Potatoes
(adapted from For Goodness Taste by The Junior League of Rochester)
8 to 10 medium potatoes
8 ounce package cream cheese, softened
1 cup sour cream
1/2 cup milk
1/3 cup chopped chives
Salt and pepper to taste
3 Tbsp. margarine
1. Peel potatoes, boil until tender.
2. Beat cream cheese and sour cream together. Add potatoes and milk and beat until smooth. Stir in chives, salt and pepper.
3. Pour into well greased 2-quart casserole. Dot with margarine and sprinkle with paprika. Bake at 350 degrees F. for 30 minutes.
Makes 8 to 10 servings.