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Place potatoes in a large pot and cover with water. Bring to a boil and generously salt water. Simmer until potatoes are tender, about 20 minutes. Drain well. Mash potatoes together with cream cheese, sour cream, chives, salt, and pepper. Beat with an electric mixer until smooth. Place in a storage container with the lid off and chill in refrigerator. When potatoes are cold, cover tightly with a lid.
When ready to reheat potatoes, preheat oven to 350 degrees F (175 degrees C). Grease a baking dish and spoon desired amount of potatoes into dish. Sprinkle with paprika and dot with butter. Bake for 30 minutes, or until heated through. Use within 10 days.
Calories 271cal Total fat 13g Cholesterol 34mg Sodium 502mg
Carbohydrates 35g Fiber 3g
This recipe has been added to the following public cookbooks:
Pat's Recipes,
Patty's Cookbook,
Mashed Potato Variations,
Learning To Cook,
Cooking with Nana
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | Monky83
11/22/08 02:07 AM | Super easy and very yummy!!!These potatoes were very simple to make, and they taste delicious! |
| ★ ★ ★ ★ ★ | SJSducharm
10/07/08 08:08 PM | Great Make-AheadI host a NY Eve dinner party each year and always look for make-ahead recipes. These were great - a real hit, though I only made them a couple days prior as I'm not comfortable with them keeping 10 days prior. Used low-fat/fat free sour cream & c. cheese to make them a little healthier. Served with Osso Bucco - dinner was a hit! |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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