Ingredients
1 (3 oz.) pkg. cream cheese, softened
1 tsp. garlic salt
1/4 tsp. pepper
1/2 c. sour cream
2 1/2 to 3 lb. baking potatoes
2 Tbsp. butter or margarine
paprika
parsley sprigs (optional)
Method
Sources
📖
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Organize pot lids vertically — saves cabinet space
Shallow braiser — sear on stovetop, finish in oven
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Organize pot lids vertically — saves cabinet space
Shallow braiser — sear on stovetop, finish in oven
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In a bowl, stir together cream cheese, garlic salt, pepper and sour cream until smooth. Set aside. Prepare and boil quartered potatoes. Drain. Mash potatoes into fine lumps. Add sour cream mixture to potatoes while beating. Spoon potatoes into a well buttered shallow 2-quart casserole dish. Add dot of butter and paprika. Bake, covered in 400° oven for 25 minutes. Uncover. Bake 10 more minutes until top is golden brown. Garnish with parsley sprigs, if desired. Makes 6 servings. (Can be made day before. Keep refrigerated. Bake 50 minutes if refrigerated.)