Grandma Kay's Holiday Potatoes
Servings: 8 | Active Time 45 minutes | Total Time: 5 hours |
When I was growing up, just about every holiday included my grandma Kay’s famous holiday potatoes. I’ve never come across any other potato recipe like these - more decadent than your usual mashed potato and more elevated, like a savory potato souffle, while still being essentially the sort of dish my grandma always made - absolutely delicious yet unpretentious. And perhaps even better is that they can be prepared a couple days in advance, leaving you plenty of time to prep all the other holiday dishes on the day of. Since my grandma’s passing, I’ve carried the tradition of making these every year for the holidays (only tweaking it slightly with the addition of horseradish) and every time without fail, I’m flooded with requests for the recipe because they are truly the best potatoes you will ever have, as was everything my grandma touched.
Ingredients:
4 1/2 pounds potatoes, peeled and cut into 1-inch cubes
1 8-ounce package cream cheese at room temperature, cut into 8 pieces
1/4 cup unsalted butter, cut into 1-inch pieces
1/2 cup sour cream
1 /2 cup milk
2 eggs, lightly beaten
1/4 cup onions, finely chopped
1 tsp. horseradish (optional)
1 tsp. salt
Freshly ground black pepper to taste
Directions:
Place potatoes in a large pot and cover with water. Bring to a boil and continue to cook at a low boil until potatoes are very soft, about 20 minutes.
Transfer potatoes to the bowl of a large stand-up mixer and while potatoes are hot, mix at medium speed until all lumps are removed. Add cream cheese a little bit at a time and then the butter. Beat well until cheese and butter are both melted and completely mixed. Mix in sour cream. Then add the milk, eggs, onions, horseradish, salt and pepper. Beat well until light and fluffy.
Transfer potato mixture to a large greased casserole dish. Cover and refrigerate at least two hours
or overnight. (If making ahead, hold off on baking until you are ready to serve.)
Bake uncovered in preheated oven at 350° F for 45 minutes until lightly browned on top. Makes 12 servings.
Cook’s Note: Can be made up to two days ahead.
