Sep 23, 2006
This has been my 'signature' recipe for our mashed potatoes since Thanksgiving 2002!! I always get raves about them. My husband won't let me make our mashed potatoes any other way, because he says, 'nothing compares'! The 'signature' really boils down to the cream cheese, because many mashed potato recipes are made with the other ingredients, but the cream cheese really sets these apart from all others! However, I do make it slightly different from what the recipe calls for. I also add a little skim milk to it, as well as use fat-free cream cheese and sour cream, and interchange using onion powder one time and garlic powder the next, just for variety. And, of course, the measurements of the ingredients are never the same each time, so I put a little in of everything until it's just right, smooth and creamy. I've never made these potatoes the 'day before', but serve right away. However, I always make enough for leftovers and they're delicious cold or hot the next day! Give these a try, you won't be disappointed! :) Thank you so much, Erin, for the wonderful recipe!
—TAMLVS2COOK
