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Whomped Up Mashed Potatoes

Thanksgiving, according to former Dallas News restaurant critic, is always a tough day to introduce new dishes as we can all recite the traditional things that one serves. But, putting a few new ones on the buffet might encourage some new favorites. Dotty's new book is out now...Texas Holiday Cookbook...second edition. Here's a killer recipe for mashed potatoes.

Really Whomped-Up Mashed Potatoes
with Sour Cream and Cream Cheese


6 large (about 3 pounds) russet potatoes
¾ - 1 ¼ cups warm milk or half-and-half
1 (3-ounce) package cream cheese, at room temperature
4 tablespoons butter
½ cup sour cream
1 teaspoon salt, or to taste
½ teaspoon white pepper, or to taste


Preheat oven to 325° - 350°. Peel potatoes and cut each into 6 or 8 chunks. Place in large saucepan with cold water. Water should just cover the potatoes when all are added. Cook over high heat until water boils, reduce heat slightly, and cook until potatoes are tender, about 15 minutes.

Drain well and return to saucepan over low heat, tossing well to cook away any remaining liquid. Using a masher or electric beater on low speed, mash potatoes, adding warm milk just until potatoes begin to take on creamy texture but before all lumps are gone.

Add cream cheese, butter, and sour cream, mashing or beating until potatoes are smooth. Stir in salt and pepper and adjust seasoning. Add more milk, if smoother thinner potatoes are desired.

Place in a 2-quart baking dish and bake until heated through and peaks turn brown, about 30 to 35 minutes. May be refrigerated 2 to 3 days before baking.

Makes 10 servings.

(The potatoes refrigerate well before and if there’s any left, as leftovers. The cream cheese keeps the potatoes from getting grainy.)

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