Creamy Mashed Potatoes

These are the best mashed potatoes I’ve ever had! Last year Justin’s Aunt Nancy made these for Thanksgiving and while I was waiting for the gravy I snuck a quick bite and about fell out of my chair! On my list of Top 10 comfort foods these potatoes are near the top!

Beware… this recipe uses a 5 pound bag of potatoes and feeds 4 people. My boys have 3rds of these potatoes and then come back for dessert potatoes later on! These are heavenly on their own and cross over into dangerously good when topped with gravy. You run the risk of only eating potatoes at that point (which is why I use Grandma’s Chicken and Noodle gravy and call it “dinner”).

Ingredients
5 pound bag of russet potatoes
8 ounces cream cheese
1 cup sour cream
1/4 cup butter, cut in pieces
salt and pepper

Directions
Peel potatoes and boil in a pan until fork tender. Drain potatoes well and add cream cheese, sour cream, and butter. Mix until smooth with an electric mixer. Mix in salt and pepper (stop to taste and add in more salt and pepper). Serve quickly before you eat them all while tasting the salt and pepper!

Reaheating Directions
Who are we kidding, you aren’t going to have any leftovers… but in case you made these the night before here are directions for reheating (the potatoes are just as good reheated)!
Put mixture into a buttered 9x13 pan, dot with butter and cover. At this point, potatoes can be refrigerated for up to three days (the longest 3 days of your life). Bring to room temperature before baking. Bake in a preheated 400 degree oven until heated through, about 30-45 minutes.