I nearly forgot about the holiday potato recipe I promised way back before Thanksgiving, so here it is! After this, I’ll be taking that blogging break until right after the new year. This potato dish is from Andrew’s sister-in-law Annie’s family, aptly named Poirier Holiday Potatoes, and she so generously agreed to share it with us, and then allowed us to share it with you! Thank you, Poiriers!
There are many reasons I love this dish — it’s a make-ahead dish, allowing for prep time to do other things on the day of a party; it’s a light and fluffy mashed potato dish that pairs well with roasts or turkey; it’s easy to make; and finally, it reheats very well. It’s an easy Thanksgiving dish, while also being perfect for Christmas or New Year’s dinner. So whether you tuck it into your pocket for next Thanksgiving, or decide to make it now, do try it!
Poirier Holiday Potaoes (serves 8)
- 3 lbs (about 10 – 12 medium) russet potatoes, peeled, boiled, and still hot
- 1 8-oz package cream cheese, room temperature
- 1/4 cup butter, room temperature
- 1/2 cup sour cream
- 1/4 – 1/2 cup milk
- 2 eggs, lightly beaten
- 1 tsp salt
- dash pepper
- 3 cloves garlic, finely minced (though not part of the original recipe, I added this in – it gives just the right amount of flavor)
In a large mixing bowl, mash potatoes (use a potato ricer or masher to avoid gluey potatoes) until all lumps are removed. Add cream cheese in small pieces, then butter. Beat until cream cheese and butter are melted and completely mixed. Mix in sour cream. To the milk, add eggs. Pour into potatoes, then add salt & pepper and garlic. Beat until light and fluffy, adding more milk if needed. Place in buttered 9″ casserole dish. Cover and refrigerate several hours or overnight. Bake at 350 for 45 min to an hour, until lightly browned on top. Serve hot, and enjoy!