Ingredients
- 4lb russet potato, peeled and cubed
- 1 tbsp salt
- 8oz brick cream cheese, softened
- 1/2 cup butter (1 stick), softened
- 1 cup sour cream
- 1 cup milk
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp thyme
- 2 tbsp butter, cubed into small chunks
Instructions
- Preheat oven to 375F.
- Bring a large dutch oven filled with water and salt to a boil. Add diced potatoes and boil until fork tender and breaking apart. Drain. Add drained potatoes back into pot.
- Add cream cheese, butter, sour cream, milk, garlic, salt, pepper, and thyme. Using a potato masher, mash together all ingredients until most chunks are gone.
- Pour into a 9×13 casserole dish, add butter cubes to the top, and bake for 60 minutes. Let set at least 30 minutes before serving!
Notes
To prep ahead, prep through step 3 and then refrigerate. Add butter on top before cooking!
Category: holiday, side dish, thanksgiving
Method: oven
Cuisine: American
