Scott’s Creamy Mashed Potatoes

I have a creamy mashed potato recipe already posted that is great, but it also requires baking after the mashing – kind of like a twice baked mashed potato.  I didn’t want to spent an extra 20 minutes baking, so I went to work modifying a standard mashed potato recipe.  They claim this recipe SERVES 6.  I guess maybe if seconds aren’t allowed and you control portions, but this served four and people were upset when we ran out.  This is a simple mashed potato recipe that I modified to make creamy mashed potatoes.  Definitely in the rotation!  (P.S. – Definitely not Lent compliant).

  • 2 1/4 lbs. russet potatoes, peeled and quartered
  • 1/2 cup warm milk
  • 1/4 cup butter or margarine
  • 1/3 cup cream cheese, softened
  • 1/3 cup light sour cream
  • 3/4 teaspoon garlic salt
  • Dash pepper


  1. Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for25 minutes or until very tender.
  2. Drain well.
  3. Add milk, butter, cream cheese, salt and pepper; mash until light and fluffy.
  4. Add sour cream and whip until creamy

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