Ingredients
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8 large russet potatoes, peeled and quartered (use only russet potatoes or use 10 medium)
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6 ounces cream cheese, softened (can use 8 ounces)
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1/3 cup sour cream (can use a little more)
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1/2 cup butter (cut into cubes, can use more if desired)
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1 1/2 teaspoons onion powder
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1 teaspoon salt (or to taste)
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1 cup shredded cheddar cheese (to taste)
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fresh ground pepper (optional and to taste)
Instructions
- Butter a 13 x 9-inch casserole dish.
- Cook potatoes in a large pot of boiling water with 1 tablespoon salt and 1 tablespoon white vinegar until just fork-tender (do not cook the potatoes until very soft just until a fork goes easily into the potatoes all the way)drain and place in a large bowl.
- Using an electric mixer beat the hot potatoes until just semi smooth and still a little chunky (I use my Kitchen Aid stand mixer for this).
- Add in cream cheese, sour cream, butter, onion powder, salt and black pepper; mix until combined and smooth.
- Spread the mixture into prepared baking dish.
- If desired you may sprinkle the top lightly with paprika, then allow to come down to room temperature.
- Cover and refrigerate for up to 3 days.
- When ready to bake set oven to 350 degrees F.
- Bake uncovered for about 25-30 minutes or until hot.
- If desired sprinkle the shredded cheddar cheese on top and return to oven to melt (about 3 minutes).