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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Ingredients
1/2cup
(1 stick) unsalted butter, plus 2 Tbsp more for greasing, at room temp
4lb.
medium gold potatoes, peeled and quartered
Kosher salt
1/2cup
(4 oz) cream cheese, at room temp
1/2cup
sour cream, at room temp
11/2cups
whole milk, warmed
4
scallions, thinly sliced, divided
Directions
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
At Good Housekeeping, we want to make sure that every recipe we share will work in your kitchen. That's why our team of culinary experts tests each recipe at least three times — and often, several more times after that. During the testing process, we switch up the appliances used (think: gas, electric and induction ranges) as well as the brands of ingredients. Dozens of people taste the dish along the way, helping us to develop the tastiest meals, sides, drinks and desserts.