Time 1h20m Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
Beat hot potatoes until all lumps are removed. Add cream cheese (in small pieces) and the butter. Beat well until cheese and butter are completely melted and mixed. Stir in sour cream. Add eggs and onion to milk and add this to the potatoes with salt and pepper. Beat until light and fluffy. Place in a greased 9-inch casserole. Refrigerate several hours or overnight. Bake at 350 degrees for 1 hour or until lightly rounded on top (puffy).
Time 35m Yield 10 Number Of Ingredients 7 Steps:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 to 25 minutes. Drain. Mash the potatoes with sour cream, milk, butter, jalapeno pepper, Monterey Jack cheese, and garlic powder in a bowl using a potato masher or fork until smooth and fully incorporated.
Time 35m Yield 10 Number Of Ingredients 7 Steps:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 to 25 minutes. Drain. Mash the potatoes with sour cream, milk, butter, jalapeno pepper, Monterey Jack cheese, and garlic powder in a bowl using a potato masher or fork until smooth and fully incorporated.
Time 2h15m Yield 12-16 serving(s) Number Of Ingredients 9 Steps:
Boil peeled potatoes until consistently is right for mashing. Mash potatoes with cream cheese, butter, sour cream, cream, and eggs. Add salt and garlic salt. Spread in greased 9x13 pan. Dot with butter and cool. Cover with foil and refrigerate overnight. Bake at 350F, covered, for 45 minutes.
