Sour Cream Mashed Potatoes

The genius of these potatoes isn’t the mash, it’s the timing. Stirring cream cheese, sour cream, and butter into the potatoes does two things: it makes them rich and tangy, and it lets them reheat without turning gluey or dry the way plain mashed potatoes tend to.

That’s what makes this a holiday host’s secret weapon. You boil and mash the potatoes, beat the cream cheese, sour cream, milk, butter, and herbs until smooth, fold the two together, and spread it into a baking dish dusted with paprika for color.

Then you have a choice: bake them now, or cover and refrigerate for a few days. When dinner rolls around, bring them back to room temperature and bake until hot through. No last-minute mashing while five other dishes fight for the stovetop, which on a crowded holiday is worth its weight in gold.

Chef Tips

• Bring the dish to room temperature before baking so the center heats through evenly without scorching the edges.
• Beat the dairy mixture completely smooth before folding it in, so there are no cold lumps of cream cheese.
• Stop mixing once the potatoes are combined; overworking them turns the texture sticky and gummy.

Variations

• Fold in shredded cheddar and crumbled bacon for a loaded-potato version.
• Use roasted garlic or fresh chives in place of the garlic salt for a milder, brighter bite.