I’ve been making these mashed potatoes for Thanksgiving for the past few years. The recipe was handed down to me years ago, but I’ve take a few liberties and made some adjustments…
- 5 lbs Idaho Russet or Yukon Gold Potatoes
- 8 oz cream cheese
- 12 oz sour cream
- 2 large heads garlic
- Olive Oil
- Salt & Pepper
- Potato Ricer – If you’re planning on making mashed potatoes ever again, consider investing in a good potato ricer… It’s a time-saver.
- Muffin Pan
- Aluminum Foil
- Garlic Press (optional)
- Foil or glass Baking Pan
My family prefers the Yukon Gold Potatoes to the Russet as they usually don’t need to be peeled by hand. You can separate the skins after boiling. If you’re using Russet potatoes, peel them. Otherwise, you’re Golden!
Take the Cream Cheese out of the fridge to soften.
Roasting the Garlic:
- Preheat the oven to 400 degrees
- Peel the loose skin from both heads of garlic and cut 1/4 to 1/2 inch from the top across the whole head to expose the top of each clove.
- Press two small squares of foil into two spots in the muffin pan.
- Place each head of garlic (with the exposed cloves facing up) into a spot and make sure you have enough foil to cover the garlic before baking.
- Drizzle 1/2 tbsp of olive oil over the top of each head of garlic. Use your finger or the back of a spoon to cover the exposed cloves.
- Cover the garlic with the foil and roast at 400 degrees for 35-45 minutes or until the cloves are soft and squishy to the touch. Be careful – they’re hot!
While your garlic is roasting, set a large pot of water to boil on the stove and start peeling the potatoes.
Once they’re peeled and quartered and your water is boiling, slowly put the potatoes into the boiling water. I use a slotted spoon to keep the splashing to a minimum.
Remember, adding the potatoes to the boiling water will reduce the temperature. Wait until it reaches a nice rolling boil again, and cook them for 20 minutes. I use a pasta pot to strain/drain the potatoes when they’re done boiling…
Get your ingredients together…
Your mixing bowl should be large enough to handle all of the ingredients with plenty of room to spare. I use the same pot I boiled the potatoes in after it’s been emptied and rinsed. A warm pot may speed up the mixing process…
When your garlic is done roasting and cool enough to handle, gently squeeze each head from the bottom forcing the cloves out. Keep each head separate for mixing.
- Press about 1/3 of your potatoes through the ricer and into your mixing bowl.
- Add 6 ounces of sour cream, 4 ounces of cream cheese
- Press one of the heads of garlic (in your garlic press) directly into the mixing bowl. (Hint: If you’re using a potato ricer, just press the garlic through along with a few of the potatoes.)
- Press another 1/3 of the potatoes through the ricer and add the remaining sour cream, cream cheese and the other head of (pressed) garlic.
- Press the remaining potatoes through the ricer…
- When everything has been combined into the mixing bowl, start mixing…
Keep mixing until everything is smooth and creamy.
Add salt and pepper to taste.
If your mix is too dry, add a little more sour cream or cream cheese. If it’s too creamy (is that possible?) you’ll need more potatoes – and that’s tricky…
When everything is mixed and smooth, move the potatoes to a baking pan and smooth over the top with the back of a spoon or spatula. Feel free to get creative.
Cover the baking pan with aluminum foil.
I’ve found that these always taste better when they’re allowed to cool overnight in the fridge before they’re baked. After you’ve transferred everything to the baking pan, cover the potatoes with foil and chill them overnight.
When you’re ready to enjoy them, cut 1 stick of cold butter into 1 tbsp slices and place them around the top of the potatoes. Cover the pan with the foil and bake at 350 for 1 hour.
Happy Thanksgiving! Enjoy.