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Quick & Easy Creamy Mashed Potatoes for Thanksgiving

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Ingredients

Adjust Servings:

	10 large baking potatoes, peeled and quartered such as russet, about 5 -6 inches long each
	1 cup low-fat sour cream or 1 cup sour cream
	1 8 ounce package neufchatel cheese or 8 ounce package cream cheese, softened to room temperature and cut into chunks
	6 tablespoons sweet unsalted butter, divided
	2 tablespoons minced onion flakes or use fresh
	1/2 teaspoon salt, to taste
	sweet hungarian paprika, to garnish

Nutritional information

283.6

Calories

135 g

Calories From Fat

15 g

Total Fat

9 g

Saturated Fat

44.2 mg

Cholesterol

209.2 mg

Sodium

32.8 g

Carbs

2.8 g

Dietary Fiber

2.4 g

Sugars

5.8 g

Protein

171 g

Serving Size

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Quick & Easy Creamy Mashed Potatoes for Thanksgiving

Name: Quick & Easy Creamy Mashed Potatoes for Thanksgiving
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 10-12
Cuisine: American
Ingredients: : 10; : 1; : 1; : 6; : 2; : 1/2

Features:

Cuisine:

American

Very creamy, but if we do this again, we will add more spices. It just tasted a little bland. The kids gobbled it up though. I'm thinking some garlic :

125 min
Serves 10
Easy

Ingredients

Directions

Thanksgiving Rush Mashed Potato Casserole, My favorite mashed potatoes to prepare for Thanksgiving. Adapted from Taste of Home and eaten many times over the years to raves from the family. Easy to make ahead and travel with if necessary as well., Very creamy, but if we do this again, we will add more spices. It just tasted a little bland. The kids gobbled it up though. I’m thinking some garlic :, I rarely rate recipes but I this is my GO TO recipe for a crowd needing comfort food. I like to make them for funerals luncheons and for families with new babies etc.! It is a little time consuming with all the peeling of the potatoes but well worth it. But don’t get me wrong eventhough it is time consuming at first is awesome to have them made ahead of time. I have even frozen them and pulled them out to bake and turned out fabulous. Love them! You won’t regret trying these.

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Steps

1 Done	Set Potatoes Into a Large Stock Pot, Cover With Water, and Bring to a Boil.
2 Done	as Soon as It Starts to Boil, Lower the Heat, Cover, and Cook For About 20-25 Minutes or Until Your Potatoes Are Very Tender Time Will Vary Based on Actual Size of Your Potatoes.
3 Done	Drain and Set Back Into the Pan No Heat and Mash.
4 Done	Add Sour Cream, Neufchatel Cheese, 4 Tbsp of the Butter, Onion, and Salt to Taste and Stir Until Mixture Is Smooth and Creamy.
5 Done	Spread Evenly Into a Greased 9x13" Glass Baking Dish, and Using the Back of a Wooden Spoon, Press Shallow Craters Into the Surface Evenly Across the Potatoes.
6 Done	Melt Remaining Butter and Drizzle Over the Surface- Some Should Pool Up in the Craters.
7 Done	Sprinkle With a Little Paprika to Garnish.
8 Done	Cover With Foil and Bake in a Preheated Oven at 350 F For 40 Minutes.
9 Done	Remove Foil and Bake an Additional 20 Minutes.
10 Done	to Make Ahead: Prepare Potatoes Up Until the Part Where You Cover With Foil- Set the Foil Coverd Pan in the Fridge Overnight; When Ready to Bake, Set the Pan on the Counter For 30 Minutes Before Placing Into the Preheated Oven and Bake as Above.