9 lg. baking potatoes, peeled and diced
1/2 c. (1 stick) unsalted butter, room temperature
12 oz. cream cheese, room temperature
3/4 c. sour cream
1/2 tsp. ground nutmeg
Salt and freshly ground black pepper to taste
Place the diced potatoes in a large saucepan and add water to cover. Heat to boiling. Reduce heat and simmer over medium heat until tender; drain.
Place the potatoes in a mixer bowl. Cut the butter and cream cheese into small pieces and add to the potatoes. Beat with an electric mixer until light and fluffy. Beat in the sour cream. Season with the nutmeg, salt, and pepper to taste. Serve immediately or reheat in a buttered casserole at 300 degrees for 20 minutes. Yields 8 portions.
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