This is the perfect holiday side dish. It’s decadent, a little different than normal mashed potatoes, and you don’t have to be bothered with whipping potatoes just as you’re trying to get everything on the table.
You can totally cut this recipe in half, I just like making a ton at once because I only make this two or three times a year.
You can also make this a day ahead and reheat in the microwave – it tastes really great that way. If you’re going to go that route, I’d suggest you bake it covered the whole time and leave off the paprika, so that you can stir it while reheating.
Amy’s Mashed Potato Bake
- 10lbs Yukon Gold potatoes, peeled and cut into quarters
- 16oz container of sour cream
- 8oz brick of cream cheese
- 1/2 stick of butter
- salt and pepper to taste
- Put potatoes in a very large pot and cover with cold water (use two pots if necessary; you don’t want them to boil over). Bring to a boil and cook on high heat until the potatoes are soft.
- Pre-heat oven to 350.
- Drain potatoes and mash with a potato masher.
- Add all of the ingredients except for the paprika. At this point you can either continue mixing and mashing with a potato masher, or whip with beaters, depending on how you like your potatoes.
- Transfer everything into a casserole dish or baking pan, sprinkle with paprika, and cover with aluminum foil.
- Bake for half an hour, then remove the aluminum foil and bake for an additional ten minutes.
Originally posted on Selfish Mom. All opinions expressed on this website come straight from Amy unless otherwise noted. Please visit Amy’s Full Disclosure page for more information. Amy also blogs at Filming In Brooklyn, Behind the Screen, Momtourage, and podcasts with The Blogging Angels.