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Elsie’s Potatoes

Adapted from the Best of Bridge Series These are my go to mashed potatoes! A must with turkey and stew. Make them the day or two before. They also freeze very well.

Course Side Dish
Cuisine North American
Keyword Cream Cheese, Potatoes, Sour Cream
Servings 6
Author Deb

Ingredients

  • 5 lb (2268 grams) potatoes. After peeled and cooked I have about 1750 grams of potatoes 325 CHO
  • 1 cup (230 grams) light cream cheese 15.3 CHO
  • 1 cup sour cream 14% fat - (230 grams) 16 CHO
  • 1 tsp. table salt 0 CHO
  • 1 TBSP coarse salt for potato water 0 CHO
  • 2 TBSP butter 0 CHO
  • TOTAL CHO 356.3 CHO
  • TOTAL WEIGHT 1975 GRAMS 506.3 CHO DIVIDED BY 1975 GRAMS = .180 CHO/GRAM
  • 1 TBSP = 15 GRAMS (.180 CHO x 15 GRAMS) 2.70 CHO/TBSP
  • ¼ CUP = 4 TBSP (2.70 CHO x 4) 10.8 CHO/1/4 CUP
  • ¼ CUP = 60 GRAMS

Instructions

  1. Boil potatoes with 1 TBSP coarse salt and drain when fork tender. For the smoothest potatoes, mash with a potato ricer, alternately adding some of the sour cream and cream cheese with potatoes to the ricer. Add salt and stir potatoes until mixed when done ricing. Place in oven or microwave proof dish.

  2. Add butter on top of potatoes and bake for 20 minutes at 350. If making the day before, store covered in the refrigerator and add 20 minutes to cooking time.

  3. This freezes beautifully. Defrost during the day and place potatoes in a casserole dish; if they weren’t frozen in an oven proof dish. Bake at 350 until heated through, time depending on your serving size. If the potatoes look wet, don’t stir just put in the oven, uncovered, the liquid will evaporate.
  4. Garnish with fresh parsley if you wish.