Description Edit

Purchased from the Wells Estate in Canton, Texas in 1987. Dated 1932. My family are Potato freaks. When I made this I scored a home run. It is now a weekly side dish in our household. I also serve it at our card parties but tripling the recipes. It gets gobbled up every time.

Ingredients Edit

Directions Edit

  1. Place potatoes in a large saucepan, and cover with water.
  2. Add a little salt and bring water to a boil over medium heat.
  3. Cook until tender but still firm.
  4. Drain and return to stove top over low heat for a minute or two to dry the potatoes.
  5. Use a Potato masher to mash until smooth.
  6. Stir in cream cheese, sour cream, salt, pepper and butter.
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