Project Description

Creamy Mashed Potatoes

The quadruple-whammy of cream cheese, sour cream, butter, and milk make this mashed potato recipe ultra-creamy. Simply substitute your favorite plant-based alternatives for a vegan version. (Kite Hill, Tofutti, Miyoko’s, and Westsoy are great options.)

  • 6 lbs. baking potatoes, peeled & quartered

  • 8 oz.  dairy or plant-based cream cheese

  • 1 cup dairy or plant-based sour cream

  • 6 Tbsp. dairy or plant-based butter

  • 1/2 cup dairy or plant-based milk

  • 1 1/2 tsp. salt

  • 2 Tbsp. dairy or plant-based butter, melted

  • 1 tsp. paprika


Cook potatoes in boiling water 15 minutes or until tender; drain & mash in large mixing bowl. Add cream cheese, sour cream, milk, 6 Tbsp. butter, and salt; beat at medium speed until smooth. Spoon mixture into a greased 11 x 17 baking dish. Brush with 2 Tbsp. melted butter and sprinkle with paprika. Serve warm. (Can be covered and stored a few days in the fridge for reheating later in the oven.)