Creamy Mashed Potatoes

mashed_potsI kept it very simple this week, but I also thought this was very appropriate with Thanksgiving right around the corner. I use to make these potatoes with a ton more fat but I have realized that I could eliminate ingredients without eliminating flavor. I took out the butter, cream and cut back on the sour cream and cream cheese. They are so delicious.

Most stores will have these ingredients on sale over the next couple of weeks because of the Thanksgiving Holiday.

Coupons: Save $1 on any 2 packages of Breakstone's sour cream
Save $1 on any 3 packages of Philedelphia cream chesse
Save $.60 on any Daisy brand sour cream

Cost: $5

Quick tip: You can eliminate even more fat by using Neufchatel cheese instead of cream cheese. The flavor does not suffer and it contains 1/3 less fat then cream cheese. There is obviously also light and no fat sour cream that can be used.

Dietary Classifications: Gluten free, Vegetarian


2 lbs Potatoes

1 medium Onion chopped

2 Garlic cloves minced

1 cup Sour Cream

6 oz Cream cheese




Wash and cut the potatoes into bite-sized pieces. I like to leave the skins on but you can choose to take them off if you want. Place in a pot with the onions and garlic and cover with water. Bring to a boil and cook for about 10 min once the water has started boiling. Check them with a fork to make sure they are done. Drain the potatoes, but leave a little bit of the boiling water in the potatoes to help make them creamy. Add in the sour cream and cream cheese a season with salt and pepper. Mash with a hand masher, or if they are soft enough you can use a large wooden spoon. Taste before serving in case you want to add more seasoning, cream cheese, or sour cream.