Sour Cream Mashed Potatoes
Savor this quick and easy recipe by Tiffani Thiessen from Dinner at Tiffani's.
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Easy
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Boiling
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25 minutes
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55 minutes
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6 servings
Ingredients
- 6 tablespoons Unsalted Butter, plus more for baking dish
- 4 large Russet Potatoes, peeled and quartered
- Kosher Salt and Ground Black Pepper
- 227 grams Cream Cheese, softened
- 1 cup Sour Cream
- 2 tablespoons chopped fresh Chives, plus more for serving
Method
- Preheat the oven to 325 degrees F. Butter a 2-quart baking dish and set aside
- Place the potatoes in a large pot filled with salted water. Bring to a boil and cook until fork tender, 10 to 15 minutes. Drain the potatoes and transfer to the bowl of a stand mixer fitted with the paddle attachment. Beat the potatoes until chunky, then add the cream cheese, sour cream and 4 tablespoons of the butter. Whip until smooth. Add the chives and some salt and pepper to taste
- Using a spatula, transfer the potatoes to the buttered baking dish and spread evenly. Cut the remaining 2 tablespoons of butter into cubes, then sprinkle them over the top (At this point it can be refrigerated until guests arrive)
- Bake, covered with aluminum foil, for 15 minutes, then uncover and bake for another 20 minutes
- Remove from the oven and let sit for 10 minutes. Sprinkle with additional chives and serve hot
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