My friend Leslie Bond shared this recipe with me the first Thanksgiving Matt and I hosted and I can’t imagine our holiday without them. The best part is that you can make them ahead of time – making the meal a little less hectic the day of. It is also very easy to double.
INGREDIENTS:
- 5 pounds potatoes, peeled
- 1/2 pint sour cream
- 1 8 oz package cream cheese
- 1/4 tsp garlic salt
- 2 Tbs salt
- 1/4 tsp onion salt
- pepper to taste
- 8 Tbs unsalted butter
DIRECTIONS:
Cook peeled potatoes in boiling, salted water until tender.
Drain and mash until smooth.
Add sour cream, cream cheese, the salts and 6 Tbs of the butter, and beat until light and fluffy.
Add pepper to taste.
Place in a greased, 2 quart casserole and top with remaining 2 Tbs of the butter.
You can refrigerate for up to five days.
When you are ready to serve, bake at 350 degrees for 30-35 minutes. Let rest before serving. Serves 8-10.
Woohoo, Margaret! I had totally forgotten I gave this to you!
They are really the very best and, as you said, the make-ahead part is a dream.
Only hitch is to get them out of frig early. They are sooooo dense that they can take awhile to heat up if straight from frig to oven.
We have the every Thanksgiving!