Ingredients
Scale
- 5 pounds Russet or Yukon Gold potatoes
- 8 oz cream cheese, room temperature
- 1 cup sour cream, room temperature
- ¼ cup butter, melted (plus additional butter for greasing)
- ½ cup half-and-half, warmed
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- Chives or green onions for garnish
Instructions
- Peel and chop the potatoes into large cubes.
- Cover the potatoes with water in a large pot and bring to a boil.
- Cook for about 20 minutes until tender.
- Drain the potatoes and return them to heat for a minute to remove excess moisture.
- Mash the potatoes until desired consistency.
- Mix in cream cheese, sour cream, melted butter, half-and-half, garlic powder, onion powder, salt, and pepper.
- Beat on high for fluffiness if desired.
- Spread the mixture in a greased baking dish and cover for refrigeration.
- Bake at 350°F for 35 to 45 minutes before serving, garnished with melted butter and chives.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure all ingredients are at room temperature for smoother mixing.
Adjust seasonings according to personal taste.
Consider adding roasted garlic or fresh herbs for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 3
- Protein: 4
- Cholesterol: 30