Mashed Potatoes - Variations for Thanksgiving

4 pounds potatoes (peeled and quartered)
1 c. sour cream
1/8 tsp. pepper
1/4 c. chives (chopped fine)
1 - 8 oz. pkg. cream cheese (you can use low fat) (cut into cubes) (let get room temperature, easier for mixing)
Pinch of garlic salt (optional)
1/2 tsp. paprika

Cook potatoes until tender and mash. Beat at high speed and add the cream cheese, sour cream and seasoning until smooth and light and fluffy. Stir in chives. Scoop into casserole dish and sprinkle with paprika. Dot with butter. Bake at 350 degrees for 30 minutes or until golden brown.

****Makes approximately 10 servings, so if you are having a larger group, you can either make 2 different kinds of mashed potatoes or double or triple your recipe).

Mashed Potatoes With Cheese

I love to add different things once in a while to my mashed potatoes, so we are not always having the same old thing.

Wash and peel potatoes, cut in 1/4's, and boil until tender. Then either use your beaters or potato masher and mix your potatoes with milk until fluffy. A few chunks is nice (this way people will realize that they potatoes are real and not instant). Then add your favorite cheese and mix well, till melted. I use either American slices, mild cheddar, co-jack or Colby. You can also add pieces of cut up bacon or bacon bits. Put in a casserole dish, and put in a casserole dish and put in the oven for a good 30 minutes at 350 degrees.

Creamier Mashed Potatoes

5 pounds potatoes (peeled cut in 1/4's)
1 package cream cheese, cubed (8 oz)
5 Tbsp. butter (divided)
2 tsp. onion salt
1 c. sour cream
1/4 tsp. pepper
1/4 tsp. garlic powder

Cook potatoes until, drain. Mash with potato masher, or use your blender and add 3 tablespoons of butter, sour cream, cream cheese, garlic powder, onion salt, and pepper mix until nice and creamy.

Scoop into a greased a 9 x 13 inch baking dish. Melt the remaining butter and drizzle over the top of the potatoes. Bake uncovered for 35 minutes at 350 degrees.