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These creamy potatoes are absolutely delicious and are a good complement to any roasted meat.
6 potatoes, cubed and cooked until fork tender
1 package (8 ounces) cream cheese, softened
1 cup sour cream
1/4 cup milk
1 teaspoon McCormick® Parsley Flakes
1/2 teaspoon McCormick® California Style Crushed Garlic made from Fresh Garlic
1/2 cup shredded Cheddar cheese
Preheat oven to 325°F. Place all ingredients, except Cheddar cheese in large bowl. Beat with electric mixer on medium-high speed until smooth. Spoon mixture into lightly greased 12x8-inch baking dish. Cover.
Bake 30 to 40 minutes or until heated through. Remove cover.
Sprinkle with cheese. Bake, uncovered, 5 to 10 minutes longer or until cheese is melted.
Substitution Tip: Use 1/4 teaspoon McCormick® Garlic Powder in place of the Crushed Garlic.
(Amount per serving)
I actually tried this last night. It was the first time in ages I have made mashed potatoes from scratch and I had forgotten how long it takes to boil the potatoes. This recipe doesn't even tell you to boil the potatoes, much less how long it takes. (Maybe some people nuke the potatoes??) I had to look up the time in Joy of Cooking. It takes 30 minutes. I also had to leave out the garlic. I love garlic but, it doesn't love me. This recipe makes WAY too much for one person but, I expect to have a spectacular Shepherd's Pie for supper tonight.
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this was not that bad, I have not made home made mashed potatoes in about some time, but they were not that bad, but they need something, idk what really.
Looks like a good maybe make tonight for supper