If I had to pick one food ever that was my absolute favorite, it’s these.
Seriously. Just ask any of my family members.
I have no idea where this recipe came from, but I do know that my great grandma Signe (we’re Norwegian, so we have fun names and we know our starches,) used to make these. She passed the recipe to my grandma, who passed it to my mother, who passed it to me.
Anyhow, these are what we look forward to every Thanksgiving. Some people load their plates up with turkey and stuffing, but not me. I load up with these.
I mean, 3/4 of my plate at least.
They’re so simple and it sounds weird, but I promise you, they are so good.
Here’s how to make it!
6 large russet potatoes
4 tablespoons butter, divided
1 cup sour cream
8 oz cream cheese (you can go lower fat, but DO NOT USE FAT FREE.)
Preheat oven to 350. Spray a 9×9 baking dish with cooking spray, set aside. Peel and chop potatoes, boil until tender. Drain.
In a stand mixer, pour potatoes and 2 tablespoons butter. Mix until soft. Add sour cream, and continue to mix until thin and no lumps remain. Add in cream cheese and mix for 3-5 minutes on medium.
Pour potatoes into the baking dish. Cut the remaining 2 tablespoons into small chunks and place on top of the potatoes.
Bake until the top is golden brown, about 25-35 minutes.