Mashed potatoes are the most popular Thanksgiving side dish. They are the one thing that everyone puts on their plate – which means that you need an exceptional recipe. My parents make the best Thanksgiving mashed potatoes – they are the perfect combination of creamy and cheesy. Since I moved to Chicago I have been bringing these mashed potatoes to Friendsgiving and they have received rave reviews.
Want to know my secret? I use reduced fat cream cheese and sour cream – and no one can taste the difference. I know that Thanksgiving is no time to be counting calories – but I think that the reduced fat ingredients are better in this recipe since they give the potatoes a fluffier consistency.
I think that Thanksgiving leftovers are just as wonderful as Thanksgiving. I love to make sandwiches with turkey, gravy, mashed potatoes, and green bean casserole. That might sound like an aggressive number of toppings for a sandwich, but I think it’s perfect and I look forward to these sandwiches just as much as Thanksgiving dinner itself.
You will need:
5 pounds of Yukon Gold Potatoes
2 tablespoons Butter
8 ounces of Fat Free Sour Cream
8 ounces Reduced Fat Cream Cheese
4 ounces Cheddar Cheese
2 teaspoons salt
½ teaspoon pepper
Peel the potatoes. Chop into 2 inch cubes and boil until tender. This will take about 20 minutes.
Drain potatoes and return to pot. Add butter, cheddar cheese, cream cheese, sour cream, salt and pepper to the potatoes. Mix and mash either with a hand held mixer or a hand masher. If you use a mixer the potatoes will be smooth and creamy, if you mash by hand the potatoes will be chunkier.
Place in a buttered casserole dish and bake in the oven at 350-400 degrees. The temperature can vary depending on the temperature needed for whatever else is in the oven – it’s hard to burn potatoes, and I love when the sides and bottom of the potatoes turn crispy and brown. Bake until crispy on the bottom on edges. Potatoes can be made a day or two ahead of time and reheated.