THANKSGIVING POTATOES

By jarren

Ingredients

• 9 large baking potatoes, peeled and diced
• 1/2 cup (1 stick) unsalted butter, room temperature
• 12 ounces cream cheese, room temperature
• 3/4 cup sour cream
• 1 cup warm milk
• 1/2 teaspoon ground nutmeg
• Salt and freshly ground black pepper, to taste

Details

Servings 8

Preparation

Step 1

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. Slowly add warm milk. Season with the nutmeg and salt and pepper to taste.

Serve immediately or reheat in a buttered casserole at 300°F for 20 minutes, if you want to prepare them in advance.