Ya’ll, these potatoes are the best. This recipe is from an old church cookbook, but I use an Instant Pot to boil the potatoes.
Ingredients
5 pounds russet potatoes
1 and 1/2 sticks softened salted butter (one for dish and the other half for the top)
Package of softened cream cheese
16 oz. sour cream
2 teaspoons onion salt
1 teaspoon season salt
1 teaspoon black pepper
Instant Pot: water and salt
Instructions
Start by cleaning your potatoes and then peel away until all the skin is gone.
Cut the potatoes in quarters and place in your Instant Pot. When all of the potatoes are cut, fill up the Instant Pot so the potatoes are covered with water and add 1 teaspoon of salt. Cook on the pressure setting for 10 minutes.
Once the 10 minutes are up, do a quick release and drain the potatoes.
Pop the drained potatoes back in your Instant Pot dish and get your handheld mixer out and mash away. Make sure the potatoes at the very bottom get mashed.
Once the potatoes are mashed, add one stick of butter and cream cheese and mix well.
Now, add your sour cream and mix well again. Then add your dry ingredients and mix completely.
With a spatula, move the potatoes to a well greased 9x12 dish. With the remaining 1/2 stick of butter, cut up in pieces and place on the top of the potatoes.
Bake for 30-40 minutes in a 350 degree oven.
Mashed potatoes with the butter on top before cooking.
We eat these potatoes with anything, but this night we paired the potatoes with meatloaf and green beans.
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