Mashed Potatoes with Fixins


I feel so very “country” when I say things like “fixins” but I couldn’t think of any other word to describe the toppings on these potatoes. “Fixins” just seemed to fit. Plus, I live in the country, so it’s very fitting, don’t you think? You make regular ol’ mashed potatoes (I’ve included that recipe here) which are incredible all by themselves, and then you add a whole ‘nother level of goodness in the form of fixins.


1-5 lb. bag medium russet potatoes

1 to 2 cubes butter or margarine

1-8 oz. package cream cheese

salt and pepper to taste



bacon, cooked and crumbled

cooked ham, cubed

cheddar cheese, shredded

green onions, diced

sour cream

ranch dressing


Fill large saucepan 2/3 full with water. Peel and cube potatoes. Add to saucepan. Cook on high until water comes to a complete boil. Turn heat to medium and cook 20-25 minutes, until potatoes are fork tender. Drain potatoes. Return drained potatoes to empty warm saucepan. Add butter or margarine and cream cheese. Mash with hand masher* until creamy and smooth. Salt and pepper to taste. Top with your choice of fixins.


If making potatoes ahead of time, spoon into buttered 9 x 13 pan and refrigerate. When ready to serve, bake at 350 for 1 hour. Top with your choice of fixins.


*Tip: A hand masher will ensure your mashed potatoes don’t get “gummy” like they will if you use an electric mixer.

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