Ingredients
5lbsRusset potatoespreferably organic
3tspsaltdivided
6ozcream cheese(¾ of one brick)
8ozsour cream
2tbspunsalted butter
¾tsponion powder
finely sliced fresh chivesor other optional garnishes ( butter, mild paprika, freshly ground black pepper)
Preparation
Prepare potatoes by either scrubbing them clean and leaving them unpeeled or rinsing and peeling them.
Cut the potatoes into even chunks that are about 2 inches in size.
Place the potato chunks in a large Dutch oven or soup pot. Add 1 teaspoon of the salt, and enough water to cover the potatoes by 1 to 2 inches.
Bring the mixture to a boil over high heat.
Continue cooking, reducing the heat as necessary to prevent overflow, for about 10 to 15 minutes or until the potatoes are easily pierced through by a fork.
Carefully drain off all of the water and return the potatoes to the pot.
Mash the potatoes until they reach your desired consistency.
Add the cream cheese, sour cream, butter, the remaining 2 teaspoons of salt, and the onion powder. Stir until everything is mixed together evenly.
At this point, the mashed potatoes can be served immediately with the desired garnishes.
If the mashed potatoes are for later consumption, transfer to a casserole dish with a lid, Smooth the top, cover, and store the mashed potatoes for up to 3 days in the refrigerator.
To serve, preheat the oven to 350 degrees F. Bake the mashed potatoes, covered, for about 30 to 35 minutes or until warmed through.
Serve with garnishes of choice.
