Art Tatoes

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)
  1. Preheat oven to 350ºF.

  2. 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.

  3. 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.

  4. 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.