Party Potatoes

These party potatoes aren't your ordinary mashed potatoes! You can make the mashed potato casserole and refrigerate overnight to bake the next day.

Print Recipe

Prep Time 25

Cook Time 45

Total Time 1 10

Course lunch/dinner

Cuisine south american

Servings 8 people

Calories 648.2 kcal

Equipment

1 Casserole Dish 2-quart
1 Large Pot
1 Large Mixing Bowl
1 Electric Mixer Handheld or stand mixer
1 Potato Masher (optional if using electric mixer for initial mashing)

Ingredients

Main

9 large potatoes peeled and cubed
8 ounces cream cheese cut into cubes
1 cup sour cream
2 teaspoons onion salt
1 teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons butter cut into small chunks

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Drain.
Transfer potatoes to a large mixing bowl and mash until smooth. Stir in cream cheese, sour cream, onion salt, salt, and pepper. Beat with an electric mixer until light and fluffy. Transfer mixture to the prepared casserole dish and dot with butter.
Bake in the preheated oven until heated through, 30 minutes.

Notes

To achieve the silkiest texture, ensure potatoes are cooked until very tender; however, avoid over-mashing, which can activate starch and lead to a gummy consistency. The combination of cream cheese and sour cream is crucial for richness and tang; consider using full-fat versions for maximum flavor. For enhanced depth, sauté minced onions or shallots and fold them in, complementing the onion salt. To elevate presentation and add textural contrast, sprinkle the top with grated Parmesan and panko breadcrumbs mixed with a touch of melted butter before baking for a golden, crispy crust. When making ahead, allow the casserole to come to room temperature slightly before baking to ensure even heating.