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Mashed Potatoes (From Heaven) from TheFoodCharlatan.com
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5 from 1 vote

Mashed Potatoes {from heaven}


  • 5 pounds potatoes
  • 6 tablespoons butter
  • 1/3 cup sour cream, + 2 tablespoons, I always use light
  • 1/4 cup milk, + 1 tablespoon
  • 2 ounces cream cheese
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon seasoning salt
  • 1 & 1/2 teaspoons dried parsley
  • 1/4 teaspoon garlic
  • 1/4 teaspoon onion
  • 3 shakes lemon pepper, generous shakes


  • Peel and chop the potatoes. (I weighed mine after peeling and it ended up being 4 pounds total.) Place the potatoes in a large pot of water and turn the heat to high. When it has reached a boil, lower the heat to medium, and continue to simmer for 20-25 minutes, or until the potatoes are fork tender. Drain the potatoes.
  • Use a potato masher to mash the potatoes, being sure to leave a few chunks. (Do not use a mixer. Then you get glue. Grooooss.) Add the butter, sour cream, milk, and cream cheese*, stirring well after each addition. Add the salt, pepper, seasoning salt, parsley, garlic, onion, and lemon pepper. Adjust seasonings to your taste and enjoy!
  • *Sometimes I don't have cream cheese in the fridge. No biggie. Just up your sour cream a bit. (Or "so-cray" as Eric calls it.)


Note: The asparagus you see in these pictures is Balsamic-Browned Butter Asparagus. It is to-die-for. I didn't think these mashed potatoes could get any better, but if you drizzle them (as the pictures show) with the sauce from this asparagus recipe, they actually do.
Source: my mom Janice


Serving: 1 g, Calories: 286 kcal, Carbohydrates: 48 g, Protein: 6 g, Fat: 9 g, Saturated Fat: 5 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Trans Fat: 1 g, Cholesterol: 23 mg, Sodium: 380 mg, Potassium: 1155 mg, Fiber: 6 g, Sugar: 3 g, Vitamin A: 279 IU, Vitamin C: 53 mg, Calcium: 56 mg, Iron: 2 mg