Who knows potatoes better than the Irish?  And who knows butter and all things comfort food better than midwesterners.  I posted this recipe a few years back on this blog but I thought I would recycle it again as Thanksgiving is a few days away.   My Great-Grandma Finnegan's mashed potatoes are borderline sinful, but what is Thanksgiving without a few indulgences.  These are a family favorite and usually steal the show at our Thanksgiving table.  Take one look at the ingredients and you will see.  I don't have a final shot of the mashed potatoes, but let me assure you, there are as creamy and good as they come. Happy Thanksgiving!


3 lb. or 12 medium sized potatoes
8 oz. package of cream cheese
1/2 cup butter
1/2 cup sour cream
1/2 cup milk
2 eggs (lightly beaten)
1. Boil potatoes until cooked and tender (test with a fork).  Then peal potatoes while they are still hot.  The hot potato skin should just peal off by hand.  (Maybe wear gloves too…they can be really hot.)
2. Beat and mash potatoes while hot and add the cream cheese and butter.  *It is easiest to cube up the butter and cream cheese and blend them in with the hot mashed potatoes.  The heat helps melt the cream cheese and butter in smoothly.
3. Add eggs and milk together as one and blend
4. Salt and pepper to taste if you like
5. Place in 9 x 13 glass, oven safe dish and refrigerate (Do not freeze)
To serve:
Preheat oven to 350˚F and cook covered for 30 minutes or until warm throughout.