BEWARE: If you start making these potatoes, and sharing them with people, you will be asked to make them for every holiday that you are ever invited to. You will no longer have to ask "what should I bring?" because the answer will always be the same: "Bring your famous mashed potatoes!" I have been making these potatoes for several years. I don't even remember what cookbook the recipe is in, I just know that it is one that sits on my Mom's kitchen counter with all of her other cookbooks. I started making these for Thanksgiving, and they were a definite staple. Then, it got expanded to other holidays, such as Christmas and Easter. This is why I am writing this post now, I just finished a batch for our Easter dinner tonight. I am quite honored that I got asked to bring these potatoes to Easter dinner because we will be eating at my In-laws' house, and my Mother-In-Law has her own version of regularly requested potatoes. I think this means that she is admitting defeat, but I am not sure.
After that long-winded introduction, here are the "Famous" Mashed Potatoes:
8 Large Baking Potatoes
1 Stick Butter softened
12 OZ Cream Cheese softened
1 Pt Sour Cream
1 Small Bunch of Green Onions Very finely chopped (optional)
Salt and Pepper to taste
Scrub your potatoes, or if you prefer, peel them. I like the texture of the skin in the mashed potatoes, but that is simply my preference.
Cut the potatoes into halves or quarters depending on how big they are. The smaller you cut them, the faster they will cook.
Place your cut-up Potatoes in a big kettle/soup pot, whatever you have. Add some salt, and put in enough water to just cover the potatoes.
Cover the pot and put it on the stove (duh) and bring the water to a boil. Cook the potatoes for about 15 minutes, and then start to test for done-ness. You will know that the potatoes are cooked when you can easily poke them with a fork, and if you try to lift them out of the water with a fork, they fall off.
While the potatoes are cooking, chop up your green onions.
Once the potatoes are cooked, drain out all of the water, and transfer them to a big mixing bowl.
Add the Butter
And sour cream (sorry sour cream by itself is really not photo-worthy, it mostly just looks gross)
Mix this all up with a hand mixer, stand mixer, or potato masher. Whichever you prefer will work. Mix until they reach your desired consistency. I say this because some people like their potatoes really chunky, and some like them really smooth. Go with whatever you like best, they will be great either way!
Add some salt and pepper to taste. Add the salt slowly, and just keep tasting them as you go in order to make sure that you do not add too much.
Now that everything is all mixed up just how you like it, add the chopped green onion. Use as much green onion as you like. You can eye-ball it as you go if you want. Mix this in by hand.
Now, you can either serve the potatoes, right away, or stick them in a covered casserole, and keep them in the fridge until you are ready to heat them up. When you are ready, just pop 'em in the oven until they are heated through, and serve. It is nice to top them with some fresh chives or ground nutmeg if you have it.
Tada! All done! Easy right? Now you can sit back, relax, and listen while everyone tells you how wonderful of a cook you are :-) Enjoy, and Happy Easter!