It is so much easier to serve this instead of baked potatoes at a dinner party. Everything is already mixed in. For an autumn touch to your Thanksgiving buffet, heap potatoes into a hollow pumpkin or squash shell.
I (Pat) omit the onion and garlic salt and increase the butter to 4 tablespoons. I also combine Panko bread crumbs with melted butter and sprinkle on top then bake.
By Pat Savoie
5 pounds Idaho® Potatoes — peeled and quartered
1/2 pint sour cream
1 8-ounce package cream cheese
1/4 teaspoon pepper
1/8 teaspoon garlic salt
1 teaspoon salt (or to taste)
1/4 teaspoon onion salt
2 tablespoons butter
Paprika
In salted water, boil potatoes for 15 to 20 minutes or until potatoes are tender when pierced with a fork. Drain.
Mash until smooth.
Add next seven ingredients, beat until light and fluffy.
Place potatoes in greased 2-qt. casserole and bake at 350ºF for 30 minutes.
Sprinkle with paprika and run briefly under broiler.
NOTES : This dish may be refrigerated for two weeks or frozen.
You can use the recipe to top Shepherd’s Pie.
Savoie Secrets: It's a Family Recipe 