Ingredients
Scale
- 5 pounds Yukon Gold potatoes, peeled and cubed
- 8 cloves garlic, minced
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 cup heavy cream
- 1/2 cup sour cream
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 cups shredded white cheddar cheese (optional for topping)
- Fresh chives for garnish
Instructions
- Step 1: Boil the Potatoes and Garlic. Place the cubed potatoes and minced garlic in a large pot. Cover them with cold water and add a pinch of salt. Bring the water to a boil over high heat, then reduce the heat to medium-low. Simmer the potatoes for 15 to 20 minutes or until they are fork-tender. Draining the garlic with the potatoes ensures a mellow, sweet garlic flavor throughout the mash.
- Step 2: Mash and Mix. Drain the potatoes thoroughly and return them to the warm pot. Use a potato masher or a ricer to break them down until no large lumps remain. While the potatoes are still hot, add the butter and cream cheese. Stir until completely melted and incorporated. Gradually pour in the heavy cream and sour cream, stirring gently until the mixture is rich and velvety.
- Step 3: Season and Transfer. Stir in the salt, black pepper, and garlic powder. Taste the mixture and adjust the seasoning if necessary. Grease a 9×13 inch baking dish with butter. Spread the mashed potatoes evenly into the dish. If you are making this ahead of time, let the dish cool to room temperature, cover tightly with plastic wrap or foil, and refrigerate for up to 48 hours.
- Step 4: Bake to Perfection. When you are ready to serve, preheat your oven to 350°F (175°C). If the casserole was refrigerated, let it sit on the counter for 30 minutes to take the chill off. Remove the plastic wrap and cover with foil. Bake for 20 minutes. Remove the foil, sprinkle with shredded white cheddar if desired, and bake for another 15 minutes until the top is golden and the edges are bubbling. Garnish with fresh chives before serving.
- Cook Time: 55 minutes