How to Make Sour Creme Mashed Potatoes
There is nothing better than binging on carbs during the holidays, and there is nothing I crave more than potatoes and fresh bread during the winter months. Once the temperature dips below zero my fat-genes begin banging against the inside of my torso while screaming for french fries, bread from COBS bakery and sour cream mashed potatoes. Like Britney and Jessica, my body just wants to be fat and its a struggle to keep the cravings at bay, especially during those cold nights. Some curl up with a glass of chardonnay and a romance novel, I curl up with a bag of chips and a cookbook.
I tend to keep pretty trim and try to maintain my active and well-balanced lifestyle but I will never say 'no' to sour creme mashed potatoes, it is just not something I am willing to do. My grandmother developed this special recipe in an attempt to get my cousins to eat their potatoes, usually she just added a tablespoon of butter and salt to taste but had to get creative when they consistently would leave the fluffy buttery piles on their plates.
During the last years of her life, she taught me how to make them before succumbing to vascular dementia, I seem to be one of the few people she shared the ingredients with. I realize there are many forms of sour creme mashed potatoes out there and Paula Deen certainly has an invested interest in anything involving butter and sour creme, but I thought I would share my recipe with y'all.
Because sometimes a side salad will just not do.
- 12 large Golden Potatoes, Skinned
- 2 containers GayLee Sour Creme
- 1 container Philadelphia Cream Cheese
- 1 Tablespoon Dill
- 2 Tablespoons Butter
- Salt, to taste
- Cut the potatoes into 1-inch cubes and place them into a large pot. Fill the pot with cold salted water, it should be quite salty to the taste. Bring to a boil, then lower and simmer, uncovered, for about 10 - 15 mins, until they fall apart easily when pierced with a fork.
- Meanwhile, empty the two containers with sour creme and one container of cream cheese into a large bowl. Stir them together until it is smooth and then add a spoonful of dill.
- As soon as the potatoes are tender, strain them in a colander before adding them to the large bowl of sour creme/cream cheese mixture. Mash them into the mixture until there are no lumps and it takes a smooth consistency.
- Once smooth and void of lumps, scoop the potato mixture into a large Pyrex dish and pepper the top for taste. Preheat oven to 375 degrees, cover with tinfoil and bake for 25 mins until crispy on top.
- Let cool and serve. Enjoy