Creamy, garlic, baked mashed potatoes are a perfect Thanksgiving side dish!
You guys…Thanksgiving is less than four weeks away! Do you have your menu planned yet? These are my grandma’s mashed potatoes, and I’m so glad she was willing to share the recipe with us because they are my favorite! They are ultra creamy, soft, and flavorful. They’re so good I typically eat them sans gravy, because I don’t want to cover up that delicious garlic taste. And I love gravy. Curious, what takes up the most room on your Thanksgiving plate? Mashed potatoes and stuffing are always taking over my plate! Is there anyone out there who actually fills their plate with turkey?
There’s really nothing crazy about the recipe. When she sent it to me I was half expecting to see magic pixie dust on the ingredient list, but it wasn’t there. Just potatoes, cream cheese, sour cream, milk, butter, and garlic salt. What makes them delicious is baking them after the potatoes are already cooked and the ingredients are mixed in. And the garlic salt. Maybe the garlic salt is the magic pixie dust? It’s a simple recipe, but it still makes the best mashed potatoes.
One thing I love about this recipe is that it can be prepared a day or two in advance and then baked just before serving. If you’ve ever hosted a family holiday before, you know that getting dinner together can be a little overwhelming. I hosted for the first time last year when my family visited for Easter, and my one huge takeaway was to prepare anything you can in advance. This frees up oven and stove top space, and makes it less likely that you’ll be running around like a chicken with your head cut off when you should be enjoying family time.
- 5 lb bag of potatoes (or enough to fill a 2½ qt casserole dish when mashed)
- ¼ cup butter
- 3 tbsp warm milk (or more as needed)
- 8 oz package of cream cheese
- ½ cup sour cream
- 1 tsp garlic salt
- ½ tsp black pepper
- ¼ cup grated parmesan cheese
- Peel potatoes and boil in salted water until fork tender.
- Drain and whip with an electric mixer or mash with a potato masher until soft.
- Add butter and enough warm milk to moisten and beat until free of lumps.
- Add cream cheese, sour cream, garlic salt and salt and pepper and continue to beat
- potatoes until fluffy.
- Spoon into buttered casserole dish and sprinkle with parmesan cheese.
- Bake at 350 degrees for about 45 min.
- *Note: This casserole may be prepared a day or two ahead, and refrigerated so that it can be baked just before serving. The amounts can be varied depending upon the consistency of the potatoes and your individual taste.