A combo of butter, cream cheese, and sour cream ensures that these creamy spuds are irresistibly rich and decadent. Work ahead and make it up to 2 days in advance, then bake it to hot, golden brown perfection on the big day.
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- 1/2 cup (1 stick) unsalted butter, plus 2 Tbsp more for greasing, at room temp
- 4 lb. medium gold potatoes, peeled and quartered
- Kosher salt
- 1/2 cup (4 oz) cream cheese, at room temp
- 1/2 cup sour cream, at room temp
- 1 1/2 cups whole milk, warmed
- 4 scallions, thinly sliced, divided
- Step 1Heat oven to 425°F. Brush 9- by 13-inch casserole dish with butter.
- Step 2Place potatoes in large pot, add enough cold water to cover and bring to a boil. Add 2 teaspoons salt, reduce heat and simmer until just tender, 18 to 22 minutes. Drain.
- Step 3Working over same pot, pass potatoes through food mill or ricer (or, using masher, mash potatoes in pot). Gently fold in 1/2 cup butter, cream cheese and sour cream, followed by milk. Season with 1 teaspoon salt and stir in all but 1/4 cup scallions.
- Step 4Spread potatoes in prepared dish and follow make-ahead instructions in Recipe Tip below or bake until bubbling and golden brown in spots, 25 to 30 minutes. Let sit 15 minutes. Serve sprinkled with remaining 1/4 cup scallions.
Recipe Tip: To make ahead, cover unbaked casserole and refrigerate for up to 2 days. When ready to bake, remove casserole from refrigerator and heat oven to 425°F. Bake until warmed through and golden brown in spots, 38 to 42 minutes.
NUTRITIONAL INFORMATION (per serving): About 321 calories, 18.5 g fat (11 g saturated), 52 mg cholesterol, 352 mg sodium, 35 g carbohydrate, 3 g fiber, 4 g sugar (0 g added sugar), 5 G protein
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