For a stress-free Thanksgiving, make your sides ahead of time. These mashed potatoes can be made a few days in advance. Just pop them in a hot oven on the big day. Even better, they’re delicious!
3 lbs. of russet potatoes
1 tablespoon kosher salt
1 1/4 cups butter, divided
½ cup milk
1 cup sour cream
6 ounces cream cheese
½ teaspoon white pepper
Kosher salt to taste
Preheat oven to 350 degrees.
Peel the potatoes and cut quarters. Cover the potatoes with cold water. The water should cover the potatoes by 2 inches. Add Kosher salt. Cook until tender, about 20 minutes. Drain the potatoes in a colander for five minutes then place in a large mixing bowl.
While the potatoes are draining, heat milk and 1 stick of butter in a sauce pan over low heat until the butter has melted and the milk is hot.
Coarsely mash potatoes, add half of butter and milk mixture. Alternately add chunks of cream cheese and sour cream. Continue adding the butter and milk mixture until the potatoes are creamy. Add the white pepper, taste for seasoning and add more salt and pepper as desired.
Place mixture in a buttered baking dish. Dot the top of the potatoes with the remaining ¼ cup (1/2 stick) of butter.
Bake for 30 minutes.
To make ahead, skip the dotting with butter step and cover potatoes securely in plastic wrap. Store in the refrigerator 2-3 days. When ready to cook, remove dish from the refrigerator, dot with butter and cook at 350 for 45 minutes.