Ingredients
- 4 to 5 pounds potatoes (8 large russet potatoes, or 10 medium russet potatoes, peeled and sliced in half, DO NOT USE RED POTATOES!)
- 6 ounces cream cheese, softened
- 1/3 cup sour cream
- 1/2 cup butter (plus 2 tablespoons cut into cubes)
- 1 1/2 teaspoons onion powder (can increase to 2 teaspoons)
- 2 teaspoons salt, or to taste
- 1 1/2 cups shredded cheddar cheese (or to taste)
How to Make
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Step 1: Grease a 13 x 9-inch casserole dish.
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Step 2: 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.
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Step 3: 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).
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Step 4: Add in cream cheese, sour cream, butter, onion powder, salt and black pepper. continue beating until combined and smooth.
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Step 5: Spread the mixture into prepared baking dish.
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Step 6: If desired you may sprinkle the top lightly with paprika, then allow to come down to room temperature.
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Step 7: Cover and refrigerate for up to 24 hours the potatoes must be completely cooled before covering).
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WHEN READY TO BAKE
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Step 8: Bake uncovered in a preheated 350 degree F oven about 25-30 minutes or hot.
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Step 9: If desired sprinkle the shredded cheddar cheese on top and return to oven to melt (about 3 minutes).
We hope you enjoy this recipe!
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