• 4 lbs. russet potatoes, peeled and cut into 1" pieces
  • 6 ounces cream cheese, cut into pieces, at room temperature
  • cup sour cream
  • 2 cloves finely chopped garlic
  • 1-½ tablespoon melted butter


Cook potato pieces for 20 minutes in boiling salted water, until tender. Drain well, and return to the same pot. Add the cream cheese, mash well, then mix in the sour cream and garlic. Season to taste with salt and pepper, then transfer to an 8x8x2" glass baking dish. Drizzle the butter on top, then bake at 375degF uncovered until heated through, 30 minutes (or 45 minutes if potatoes were prepared ahead of time and refrigerated).

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