I love how this recipe blends classic mashed potatoes with the decadence of baked casserole-style goodness. The combination of sour cream and heavy cream makes the texture super creamy, while garlic and Parmesan add a savory depth. It’s a perfect make-ahead dish, and I often prep it the night before, pop it in the oven, and enjoy the simplicity on a busy holiday. Whether it’s Thanksgiving or a cozy family dinner, this dish always brings warmth and comfort to the table.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 pounds Yukon Gold potatoes
½ cup unsalted butter, softened
1 cup heavy cream
1 cup sour cream
4 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
½ cup grated Parmesan cheese
2 tablespoons chopped fresh chives (optional)
Additional salt and pepper to taste
Directions
I start by peeling and cutting the Yukon Gold potatoes into even-sized chunks so they cook evenly.
Then I place them in a large pot, cover with cold water, and add a pinch of salt. I bring it to a boil over medium-high heat.
Once boiling, I reduce the heat and simmer the potatoes for 15 to 20 minutes, until they’re fork-tender.
After draining, I return the potatoes to the pot and let them sit for a few minutes so they can dry out—this helps keep the mash fluffy.
I mash the potatoes using a masher or ricer until they’re smooth and lump-free.
I stir in the softened butter, heavy cream, sour cream, minced garlic, salt, and pepper, mixing until everything is fully incorporated and creamy.
Next, I gently fold in the Parmesan cheese to add that nutty, salty flavor.
I taste and adjust the seasoning as needed with extra salt or pepper.
I spread the mixture into a greased baking dish, smoothing out the top.
If I want an extra golden crust, I sprinkle some more Parmesan over the top.
I bake at 350°F (175°C) for about 15 to 20 minutes until heated through and lightly golden.
Once it’s out of the oven, I garnish with fresh chopped chives for a pop of color and flavor.
Servings and Timing
This recipe makes about 8 servings and takes approximately 15 minutes of prep time and 30–35 minutes of cooking time, for a total time of 45–50 minutes. It’s perfect for serving a medium-sized holiday gathering.
Variations
Sometimes I mix things up by adding cream cheese instead of sour cream for an even richer texture. When I want a smoky touch, I stir in some crisped bacon bits. For a vegetarian twist with a bit of zing, I occasionally add a dollop of Dijon mustard or swap Parmesan with sharp white cheddar. And when I feel like adding a crispy topping, a breadcrumb and herb crust really elevates the dish.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I cover the dish with foil and warm it in the oven at 325°F (160°C) until heated through—usually about 20 minutes. A splash of cream added before reheating helps revive the creaminess. For quicker reheating, the microwave works fine too, though I prefer the oven for the best texture.
FAQs
Can I make this recipe ahead of time?
Yes, I often make it the day before. I prepare the potatoes, spread them in the baking dish, cover, and refrigerate. The next day, I bake them as directed, adding an extra 10 minutes if cold from the fridge.
What’s the best type of potato for this recipe?
I always use Yukon Gold potatoes because they have a naturally buttery flavor and creamy texture, perfect for mashed dishes.
Can I freeze the leftovers?
I can freeze the leftovers, but I prefer eating them fresh or refrigerated. If freezing, I use an airtight container and thaw overnight before reheating. The texture may change slightly, but the flavor stays great.
How do I keep mashed potatoes from becoming gluey?
I avoid overmixing or using a food processor. I mash the potatoes gently and mix only until combined to keep them light and fluffy.
Can I make this recipe dairy-free?
Yes, I can substitute plant-based butter, non-dairy sour cream, and coconut cream or oat milk for a dairy-free version. The flavor changes slightly, but it still turns out delicious.
Conclusion
These Thanksgiving potatoes are everything I want in a holiday side: creamy, flavorful, and irresistibly comforting. With just a few simple ingredients and steps, I get a dish that feels both indulgent and homemade. Whether I’m cooking for a holiday feast or a Sunday family dinner, this recipe always earns a spot on my table.
