Description
A creamy and comforting Russet Mashed Potato Casserole made with fresh herbs, cream cheese, and sour cream, perfect as a hearty side dish for any meal.
Ingredients
Scale
Main Ingredients
- 3 lb russet potatoes
- 1 tbsp kosher salt
- 4 thyme sprigs (fresh preferred)
- 1 bay leaf
- 6 garlic cloves (unpeeled)
Dairy & Toppings
- 8 oz cream cheese (softened to room temperature)
- 3/4 cup whole milk (warm)
- 1 cup sour cream (full-fat)
- 6 tbsp unsalted butter (for mixing, preferably Kerrygold)
- 2 tbsp unsalted butter (for topping)
Seasonings
- Kosher salt to taste
- Black pepper to taste (freshly ground preferred)
Instructions
- Prep the Potatoes: Peel the russet potatoes and cut them into evenly sized chunks to ensure uniform cooking.
- Cook with Herbs and Garlic: Place the potatoes in a large pot and cover with cold water. Add 1 tablespoon kosher salt, thyme sprigs, bay leaf, and unpeeled garlic cloves. Bring to a boil and cook until the potatoes are fork-tender, about 20-25 minutes.
- Drain and Remove Aromatics: Drain the potatoes and discard the thyme sprigs and bay leaf. Keep the garlic cloves aside.
- Mash Potatoes: Squeeze the cooked garlic cloves out of their skins and mash together with potatoes for a subtle garlic flavor. Add softened cream cheese, sour cream, and warm whole milk. Mix until smooth and creamy.
- Add Butter and Seasoning: Stir in 6 tablespoons of unsalted butter for richness. Season with kosher salt and freshly ground black pepper to taste.
- Assemble Casserole: Transfer the mashed potatoes to a baking dish. Dot the surface with 2 tablespoons unsalted butter to create a golden crust while baking.
- Bake: Preheat the oven to 350°F (175°C). Bake the casserole for about 30-40 minutes or until the top is golden brown and the casserole is heated through.
- Serve: Remove from oven and let it rest for 5 minutes before serving. Enjoy warm as a delicious side dish.
Notes
- For extra creaminess, use a ricer or food mill instead of a traditional masher.
- Fresh thyme is preferred, but dried thyme can be substituted if necessary.
- Make sure to warm the milk before adding to avoid cooling the mashed potatoes down.
- The garlic is cooked with the potatoes unpeeled for a subtle flavor; squeezing out the roasted garlic adds richness without overpowering.
- This recipe pairs wonderfully with roasted meats and vegetables.
