A delightful twist on classic mashed potatoes, perfect for any occasion.
Peel and chop the potatoes into even-sized chunks.
Cutting the potatoes into similar sizes ensures they cook evenly.
Place the potatoes in a large saucepan and cover with water. Add half of the salt.
Adding salt to the water helps season the potatoes as they cook.
Bring the water to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 20 minutes.
You can test the potatoes by piercing them with a fork; they should slide off easily.
Drain the potatoes and return them to the saucepan. Mash them until smooth.
Mashing the potatoes while they're hot helps achieve a smoother texture.
In a mixing bowl, combine the butter, cream cheese, sour cream, milk, and the remaining salt. Mix until smooth.
Ensure the butter and cream cheese are softened for easier mixing.
Fold the mashed potatoes into the creamy mixture until well combined.
Use a spatula to gently fold the mixture to keep it light and fluffy.
Transfer the mixture to a greased baking dish. Smooth the top.
Greasing the dish prevents sticking and makes cleanup easier.
Brush the top with melted butter and sprinkle with paprika.
The paprika adds a nice color and a hint of smokiness.
Bake in a preheated oven at 350°F for 30 minutes, or until heated through and slightly golden on top.
For a crispier top, broil for the last 2-3 minutes.
Serve warm and enjoy!
Garnish with fresh herbs like parsley for a pop of color.
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