Classic Mashed Potatoes

{ Classic Mashed Potatoes }

WARNING: Starch, carbs & dairy ahead!

Everyone has their own version of classic mashed potatoes. In the spirit of Thanksgiving, I thought I’d share mine! This recipe is adapted from a recipe my family calls Christmas mashed potatoes (because at Christmas we add in celery and red pepper).

Why mess with a classic? My mashed potato recipe simply includes butter, sour cream and Boursin Garlic & Herb Cheese! These are a great make-ahead dish and are a staple on my Thanksgiving table!

{ ingredients }

  • 8-10 Russet Potatoes, peeled and quartered (8 is about all that fit in my stand mixer)
  • 1 cup Sour Cream
  • 10 oz.  Boursin Garlic & Herb Cheese (you can sub this for 8 oz. of cream cheese)
  • 1/4 cup Butter, softened
  • 1/4 tsp. garlic powder
  • 1 tsp. salt (or more to taste)
  • Plenty of fresh cracked pepper (to taste)
  • 2 Tbs. butter
  • Dash of paprika

 { directions }

  1. Cook potatoes in boiling water until tender and then drain.
  2. Add sour cream, cheese, 1/4 cup butter, garlic powder and salt to bowl and mix on medium speed. Add in the potatoes gradually and beat on high speed until light and fluffy.
  3. Add pepper (and more salt) to taste and transfer to baking dish. (this is also the time that you can put these in the fridge to save for the next day)
  4. Pre-heat oven to 375 degrees.
  5. Dot with 2 Tbs. of butter and the paprika and bake for 25 minutes, or until heated through and the top is golden.
  6. Enjoy! Yum!

Makes about 12 servings. Everyone loves potatoes so make sure you have enough for your meal and leftovers!

What are the staples on your Thanksgiving menu?

{ Keep Cooking in Love & Light }

Classic Mashed Potatoes
Classic Mashed Potatoes



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