You will need the following ingredients:
5 lbs potatoes, peeled and quartered
8 ounces cream cheese, softened (reduced fat is fine)
1/2 cup sour cream (low fat is fine)
1/4 cup butter (I prefer butter)
less than 1/4 cup cream ( I use 5%)
1 teaspoon onion powder (this is optional, but it adds a lovely taste.
1/2 teaspoon yellow mustard
2 teaspoons salt
1/4 teaspoon pepper (or to taste)
2 tablespoons butter
Directions: Preheat your oven to 350 degrees.
1. Cook potatoes as usual in salted water until tender. Drain. Now some people swear you get lighter fluffier potatoes if you push them through potato ricer. I have no such device- so I simply smash the heck out of them with my masher.
I have a lot of aggression that needs to be worked out people. Potatoes don't bruise.
2. Add cream cheese in pieces. Add next 7 ingredients. Go easy adding the cream. This will thin out your potatoes a little. It is a "to taste" ingredient really- you could omit it all together if the potatoes are wet enough for you.
Now beat the mixture like it owes you money.
3. Now taste it. What does it need? Salt? A little more cream? Pepper? When you have adjusted the seasonings, empty it into a casserole dish.
4. Place dabs of butter here and there over the top of the potatoes. Sprinkle with paprika if you want a garnish or a little color. I never bother though.
You can stop here, if you are making this ahead of time- put it in the fridge and take it out about 30- 40 minutes before you need to serve the meal. However, if you are rearing to go now, cover the casserole dish and place in a 350 F oven until heated through (around 30 minutes).