These mashed potatoes are very forgiving. I usually just pour stuff in til it tastes good. So treat this as a guide rather than scripture. As I tell everyone who asks how to make these: when in doubt, add more butter and more salt.
1/3cupsour cream+ 2 tablespoons, I always use light
1/4cupmilk+ 1 tablespoon
2ouncescream cheese
1teaspoonsalt
1/4teaspoonpepper
1/2teaspoonseasoning salt
1 & 1/2teaspoonsdried parsley
1/4teaspoongarlic
1/4teaspoononion
3shakeslemon peppergenerous shakes
Instructions
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.)
Notes
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