Editor's note:The recipe below originally appeared inOne Potato, Two Potatoby Roy Finamore with Molly Stevens. It was reprinted, along with the introductory text included here, inThe 150 Best American Recipesby Fran McCullough and Molly Stevens.
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Probably the most frustrating part of preparing Thanksgiving dinner is the last-minute potato mashing and gravy making. If you have this recipe in your arsenal, you can knock off the mashed potatoes 2 days ahead and have them sitting pretty in the refrigerator, ready for a last-minute heating. But that's not the only time you need these potatoes; they're also great for a buffet or for any crowd.
These luxurious mashed potatoes have a couple of other virtues, too. They're light and fluffy because they're whipped with an electric mixer, and they're incredibly luscious because they have sour cream and butter, plus cream cheese to give them a little edge.
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Ingredients
Makes 10 to 12 servings
Step 1
Place the potatoes in a large saucepan and add cold water to cover by at least 1 inch. Add a good pinch of salt and bring to a boil. Reduce the heat to medium, partially cover, and cook until the potatoes are very tender, 12 to 15 minutes. Drain the potatoes and return them to the pan over medium heat. Cook, shaking the pan and stirring so the potatoes don't stick, for 1 to 2 minutes, or until the potatoes are floury and have formed a film on the bottom of the pan.
Step 2
Remove from the heat and break up the potatoes with a handheld mixer on low speed. Gradually drop in 6 tablespoons of the butter and beat until it is absorbed. Refrigerate the remaining 2 tablespoons butter. Gradually add the cream cheese and sour cream, beating well after each addition. Beat in the milk a little at a time. You want the potatoes to be fluffy and light. If they seem to be getting too wet, don't add all the milk. Season with salt and pepper to taste. (If you don't have an electric mixer, use a hand masher to start and then use a wooden spoon to beat in the butter, cream cheese, sour cream, and milk. Beat the milk into the potatoes one third at a time, beating vigorously after each addition.)
Step 3
Butter a 9-x-13-inch baking dish and spoon the potatoes into it. Smooth the top, then use a spatula or fork to swirl or score the surface to leave little peaks that will brown nicely during baking. Refrigerate, covered tightly with plastic wrap, for up to 2 days before baking.
Step 4
Preheat the oven to 350 degrees.
Step 5
Dust the top of the potatoes with paprika. Cut the remaining 2 tablespoons butter into small pieces and scatter them over the top. Bake until the potatoes are heated through and the top is lightly golden, about 1 hour. (Expect it to take only half the time if the potatoes haven't been refrigerated.) Serve hot.
Leave a Review
Reviews (7)
Back to TopI have been making these since I first encountered the recipe and they have become a holiday staple -- because we love them and because they can be prepared ahead. I have played around with the proportions, not feeling like I have to stick to it exactly, and find it very forgiving and awesome any way I make them. I do always include all the ingredients just not measured exactly as the recipe is written.
mascher
Westchester County, NY
1/25/2014
I made this recipe for Christmas, and the entire family loved it (including my nieces who range in age from 8 - 12)! My sister, who is tough to please, asked me the recipe. You must try it!
Anonymous
denver, co
1/26/2010
Great to make a few days ahead. I increased the recipe to 5 lbs. and added the cream cheese, 1.5 sticks butter melted in the milk and whipped it up. I reheated on Thanksgiving after putting on more butter and paprika as directed. They puffed up in the pan with a nice crisp topping and smooth, tasty taste. My nephew loved them!
Ben_linney
Lakewood, CA
11/30/2008
Absolutely delicious! We loved it! Did not change anything!
Anonymous
Greece
12/27/2007
These are absolutely fabulous potatoes. Creamy and delicious. You don't need to change a thing!
Anonymous
12/21/2007
I like the "make-ahead" aspect of the recipe, but I thought the cream cheese/sour cream additions made it taste sour. Nice presentation, but not a big hit at our Thanksgiving dinner.
Anonymous
Cleveland, Oh
11/24/2006
I made these last year for Thanksgiving and they were well received. Note that the serving size is quite small. I made a half recipe and had just enough for five people, no seconds.
Anonymous
Silver Spring, MD
11/15/2006
