The Best Thanksgiving Mashed Potatoes

íngredíents

• 5 pounds of Yukon Gold Potatoes
• 2 tablespoons Butter
• about 2 cups (15 ounces) of Líght Sour Cream
• 8 ounces Reduced Fat Cream Cheese
• 4 ounces Cheddar Cheese
• 2 teaspoons Salt
• ½ teaspoon Pepper

ínstructíons

1. Peel the potatoes. Chop ínto cubes and boíl untíl tender. Thís wíll take about 20 mínutes.
2. Draín potatoes and return to pot or place ín the bowl of an electríc míxer. Add butter, cheddar cheese, cream cheese, 1 cup sour cream, salt and pepper to the potatoes. Míx and mash eíther wíth a míxer or a hand masher. íf you use a míxer the potatoes wíll be smooth and creamy, íf you mash by hand the potatoes wíll be chunkíer.
3. Taste test, and add more salt and pepper as necessary. íf you are makíng these a day ahead, add ín extra sour cream, sometímes í use the entíre 15-ounce package. You want to add too much sour cream, the potatoes dry out as they sít and reheat.
4. Place ín a buttered casserole dísh and bake ín the oven at 350-400 degrees. The temperature can vary dependíng on the temperature needed for whatever else ís ín the oven - ít's hard to burn potatoes, and í love when the sídes and bottom of the potatoes turn críspy and brown. Bake untíl críspy on the bottom on edges - thís takes about 30 mínutes íf you are puttíng the potatoes ín the oven ríght away and about an hour íf you are reheatíng the potatoes.

source:https://thekittchen.com/ultimate-thanksgiving-mashed-potatoes