Ingredients
Equipment
Method
- Place peeled and cubed potatoes in a large pot. Cover with cold water by 1 inch and add a generous pinch of salt. Bring to a boil over high heat.
- Cook potatoes until fork-tender, about 15–20 minutes depending on size. Drain thoroughly in a colander.
- Return drained potatoes to the hot pot over low heat for 1–2 minutes, shaking the pot occasionally to evaporate excess moisture (steam-dry).
- Using a ricer or hand masher, mash the potatoes into a large bowl until mostly smooth (avoid over-beating to prevent gluey texture).
- Warm the melted butter and half-and-half together. Add the softened cream cheese, sour cream, garlic powder, onion powder, kosher salt, and black pepper to the potatoes. Pour in the warm butter/half-and-half and fold gently until combined and creamy. Taste and adjust seasoning.
- Generously butter a 9×13-inch baking dish. Spread the potato mixture evenly into the dish and create swirls on top for crispy edges. Press plastic wrap directly onto the surface, then cover with foil. Refrigerate up to 48 hours.
- When ready to serve, remove from fridge 30–60 minutes before baking. Preheat oven to 350°F (175°C). Remove plastic wrap, keep foil loosely covered, and bake 35–45 minutes until heated through. For a golden top, remove foil and broil 2–3 minutes, watching carefully.
- Remove from oven, top with extra pats of butter and chopped fresh chives, and serve hot.
Notes
Use full-fat cream cheese and sour cream for best texture. Steam-dry the potatoes after draining to remove excess moisture before mashing. Press plastic wrap directly onto the surface before chilling to prevent a crust. Bring dish close to room temperature before baking and keep covered with foil while reheating; finish under the broiler for a golden top if desired.
