Mashed potatoes are an essential part of any Thanksgiving spread. This recipe, named after the piano great Art Tatum, starts with some plain old Yukon Golds and ends with a perfectly creamy, fluffy dish that's anything but ordinary. Enjoy them on their own, or use them as a canvas for a smorgasbord of other holiday classics like turkey, gravy and cranberry sauce.
- 5 lbs Yukon Gold potatoes
- 8 oz cream cheese
- 1/2 cup salted butter plus 2 tablespoons
- 1/2 cup cream
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp white pepper
- 1/2 cup milk
- 1/4 cup fresh chives, chopped optional
Preheat oven to 350ºF.
Wash and peel the potatoes and chop them into 1-inch cubes. Place the potatoes into a large pot and cover with water. Bring the potatoes to a boil and cook until fork tender, about 20 minutes. Drain the potatoes and add them back into the warm pot. Mash the potatoes with a potato masher until smooth. Avoid using an electric mixer.
Add the cream cheese, the ½ cup of butter, the cream, and the seasonings, and stir to combine. If the potatoes need thinning, add the milk a little bit at a time until reaching a desired consistency.
Scoop the mashed potatoes into a large casserole dish and dot the surface with 2 tablespoons of butter. Cover the dish with foil and bake in the oven for 15 minutes. Remove the foil and continue to bake for an additional 10 minutes.