Becky got the recipe for her signature spuds from our sweet friend and the Godmother to her children Lucy Kneisley. And it's been a big hit with Becky's daughter Paige, countless friends and all of our families for close to 30 years. Whew!
Although great anytime, I especially love serving this sassy side during the holidays. You mix sour cream and cream cheese into these much-loved mashed potatoes so they're super creamy and delightful on their own or topped with gravy. Plus, true to the name, this delish dish feeds a crowd and you can make it ahead, freeze and reheat before company arrives.
Dread peeling and boiling potatoes? Instead, Becky often microwaves two bags of Ore Ida Steam n Mash frozen potatoes then continues with the recipe as shown below. Talk about a time saver! No wonder this classic is one of my favorites.
Preheat oven to 350 degrees.
Boil peeled potatoes until tender. Beat sour cream and cream cheese together, then add hot potatoes and beat until smooth. Add butter (cut in pieces), chives, salt and pepper to taste. Pour into a well-greased, 2-quart dish. Dot with additional butter and sprinkle with paprika. Bake at 350 degrees for 25 minutes.
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