These easy mashed potatoes are a staple of my family's Thanksgiving. Some years my mom makes them, some years I do. But they're also the only mashed potato recipe I make all year long. They're so good, you won't even need gravy (although a little butter on top is delicious!)
Because it's not Thanksgiving and I'm the primary starch eater in this household, I'm making a half-recipe in the pictures, but here's the big version:
9 large (or one 5 lb bag) potatoes (use red or gold potatoes with a thin, waxy skin if you're leaving the skin on)
1 cup sour cream
one 8 oz package cream cheese, room temperature
1/4 cup butter, room temperature
1/2 cup milk
2 teaspoons onion salt
1/4 tsp pepper
With a veggie peeler or paring knife, remove eyes and any unwanted bumpy bits from the potatoes. I like them with the rest of the skin left on so they end up about half-peeled. Cut into chunks.
Place potatoes in a large saucepan and cover with cold water. Boil until tender, about 30 minutes. Drain.
In the bowl of a stand mixer, combine all ingredients and beat until smooth. If you add the potatoes while they're still very hot from boiling, they'll be mashed up quickly with the paddle attachment. I do a very quick mix because I like my potatoes chunky.
Pour mashed potatoes into a greased 9 x 13 inch casserole dish. You can bake them at this point or cover and refrigerate and bake the next day.
Bake at 400 degrees in oven until heated through and a golden toasty crust forms on top, about 30 minutes.
These potatoes are the perfect accompaniment to any hot fall meal. Thanksgiving turkey of course, but they're also great with brats and onions, beef roast, chicken dishes, tofu loaf- whatever's your comfort food favorite.