My mom’s friend used to make these when we were little, and now they’ve turned into what I bring to Thanksgiving dinner every year. (Otherwise I get turkey and corn. That’s it. So I thought I should make something I actually like!) They are quite delicious and easy enough to make.
Start by boiling four pounds of potatoes for 20 minutes. (I leave the skin on because I’m too lazy to peel the potatoes, and it practically falls off after they’re boiled, anyway. And aren’t all the vitamins in the skin? ;-))
Pull the skin off and cut the potatoes into smaller pieces…
… making it easier to mash!
Then add eight ounces of cream cheese and one cup of sour cream. I mix these up first to make sure they melt and spread evenly throughout before adding the spices.
For spices, you need two teaspoons of salt, 1/8 teaspoon of pepper, 1/8 teaspoon of garlic powder and 1/4 cup of chopped chives. (I don’t have anything that measures 1/8 tsp so I just use a quarter. Just don’t tell my dad because he doesn’t like garlic. ;-))
Mix it all up, put it in a 13×9 glass dish, and bake at 350F for 30 minutes. Cover and refrigerate, then bake again before dinner at 350 for 45 minutes. (This is nice because you can make it the day before and just heat it up before dinner!)
It smells wonderful!!!
Here’s the recipe:
Twice-Baked Mashed Potatoes
4 pounds potatoes
8 oz. cream cheese
1 cup sour cream
2 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder
1/4 cup chopped chives
Boil potatoes for 20 minutes; mash.
Add cream cheese, sour cream, salt, pepper and garlic powder.
Stir in chopped chives.
Bake at 350F for 30 minutes. The next day, bake for 45 minutes only.