One of the best things about the holidays is indulging in all of the delicious food. This mashed potato recipe is basically the definition of indulgence and pairs well with all of the traditional Thanksgiving sides. Plus, it makes for awesome leftovers.
Ingredients (serves 6):
- 6 Yukon Gold potatoes
- 8 oz Green Valley Creamery Lactose Free Cream Cheese
- 1/2 Cup Green Valley Creamery Lactose Free Sour Cream
- 5 tbsp lactose free or vegan butter
- salt and pepper to taste
- Fresh Chives, chopped
Directions:
- Preheat oven to 350º F
- Peel and cut the potatoes and add them to a large pot of water. Bring to a boil and cook until the potatoes are tender. Drain the potatoes in a large colander. Place them back into the dry pot and mash the potatoes by hand, or for a smoother texture use a hand mixer.
- Slowly add in the Cream Cheese, Sour Cream, and 4 tbps Butter. Beating together until smooth.
- Add in salt and pepper to taste. Transfer to a casserole dish and top with a tablespoon of butter and fresh chopped chives.
- Bake in oven until slightly browned. About 35 minutes. The potatoes can also be made ahead and stored in the refrigerator until ready to bake and serve.
