Grandma’s Mashed Potatoes
This is one of those recipes that immediately reminds me of family holidays. After my grandma made these potatoes one Thanksgiving, I texted her asking for the recipe because they were SO good. She sent it back to me in true grandma fashion—one text message with all the ingredients and instructions together.
They’re creamy, buttery, garlicky, and the perfect make-ahead side dish for Thanksgiving, Christmas, or really any family dinner. And now Grandma’s recipe officially has a permanent home here so I never have to dig through my text messages to find it again.
Ingredients
5 lbs. red potatoes
1 large container sour cream
1 (8 oz.) package Philadelphia cream cheese, softened
6 tablespoons butter
1 clove garlic
Salt, to taste
Additional butter, for greasing the baking dish
Instructions
Prepare the potatoes. Wash the red potatoes and cut them into evenly sized pieces. Place them in a large pot, cover with water, and boil until fork-tender.
Preheat the oven to 350°F. Butter a 9 × 13-inch baking dish and set aside.
Drain the potatoes. Once tender, drain the potatoes well and transfer them to the bowl of an electric mixer.
Make them creamy. Add the sour cream, softened cream cheese, 6 tablespoons of butter, and salt to taste. Using a garlic press, press 1 clove of fresh garlic directly into the potatoes.
Mix. Beat everything together until the potatoes are creamy and all of the ingredients are well combined.
Transfer to the baking dish. Spread the potato mixture evenly into your prepared 9 × 13-inch baking dish.
Bake. Bake uncovered at 350°F for 55 minutes, until the potatoes are completely heated through and the top is lightly golden.
Serve warm and enjoy!
Make-Ahead Instructions
One of the best things about this recipe is that Grandma specifically says you can make it ahead of time.
Prepare the potatoes completely, spread them into your baking dish, cover, and refrigerate until you’re ready to bake. Take the dish out of the refrigerator about 30 minutes before baking, then bake at 350°F for 55 minutes.
Ali’s Note
The original recipe came to me via a text from my grandma after I asked her for her potato recipe at Thanksgiving. Her instructions ended with, “Enjoy!! Any questions call.” Which may be my favorite part of the entire recipe.