Ingredients
The following ingredients have 4 Servings
- 10 medium russet potatoes, (peeled and diced)
- 1 package (8 ounce) cream cheese, (room temperature)
- 1 container (8 ounce) sour cream, (room temperature)
- 2 tablespoons salted butter
- 1 teaspoon garlic salt
- parsley for garnish
- salt and pepper to taste
Instruction
- Peel the potatoes, removing as many of the eyes as possible with the tip of your peeler. Set each potato in a bowl of cold water to keep them from turning brown while you are chopping them. Cut the potatoes into 1-2 inch chunks.
- Add the cut potatoes in a large pot filled with salt water. Use a pot large enough to hold the potatoes with enough water to cover, plus room for the water to boil up without boiling over.
- Bring the water to a boil over high heat. Cover the pot and simmer until potatoes are tender--about 20 to 30 minutes. A knife tip inserted into a potato should not get stuck. If the potato sticks to the knife, the potatoes need to cook longer.
- When potatoes are done, remove from heat and drain immediately in a large colander.
- Using a potato masher or a hand-held mixer, mash the potatoes with the cream cheese, sour cream, and garlic salt until creamy. Be sure to taste as you go making sure there is enough salt and pepper.
- Spoon into serving bowl and garnish with butter and parsley or chives.
