Company Potatoes got their name because they aren’t your standard-issue mashed potatoes; these are the mashed potatoes for special occasions, for holiday meals, for when you are entertaining company. They are loaded with butter and cream cheese and sour cream, but they are lighter-than-a-cloud smooth. They are so good, you just might be tempted to make them all the time. The big bonus about them, though, is they can be made days ahead of your entertaining and baked on the day. No more last-minute potato mashing for you!
The first time I had these potatoes, years ago, was at my friend Susan’s house at a dinner party. As she worked in the kitchen, I noticed her potatoes in a casserole in the oven and was curious. Then she served them; it was love at first bite. I had never had potatoes that were so creamy, so delicious, so light tasting!
Later, I asked her what in the world she had done to make her potatoes so delicious. She shared her tricks with me, first among them to rice the potatoes. While I knew about potato ricers, I really thought they were just another kitchen gadget to clutter up already stuffed-to-the-gills kitchen storage. Boy, was I ever wrong! Soon afterward, while rummaging around in an antique store, I found a vintage ricer and snapped it up. I’ve never been sorry to add that gadget to my collection.
While it’s not essential to use a ricer, if you don’t, do whip the potatoes super smooth using your preferred method of mashing. The smooth and creamy texture of the potatoes is just fantastic.
This recipe is hers, gently modified by me. I really cannot say enough about how good these potatoes are; one of the best things being the convenience of making them ahead of a planned event. Not a single guest would guess that you prepared them in advance. Not one. Of course, these potatoes are loaded with fat. They are an indulgence. I urge you to indulge! Elevate your mashed potatoes from a mere side-dish to a real attraction at the feast!
They have become a holiday meal staple in the Saucy household, and I hope they become one in yours.
- 5 pounds russet potatoes, peeled, cubed
- 1 medium onion, diced
- 3 cloves garlic, smashed
- Salt (about 3 tablespoons)
- 8 ounces creamed cheese, room temperature
- 1½ sticks butter (12 tablespoons), room temperature
- 1 cup sour cream
- 3 tablespoons fresh chives (optional)
- 2 tablespoons prepared horseradish (optional)
- In a large pot, place the potatoes, onion and garlic.
- Cover the contents of the pot with cold water.
- Add salt to the water (about 3 tablespoons)
- Bring to a boil and cook until the potatoes fall apart when stuck with a fork.
- Drain the potatoes in a colander.
- In batches, put the potatoes through a ricer, or mash using your preferred method.*
- In a large bowl, place the butter, and cream cheese in the bottom and add the hot, riced potatoes on top.
- Add all the other ingredients and stir with a spoon until well mixed (you are not beating the potatoes at this point).
- Place the potatoes in a lidded casserole. At this point you can refrigerate for up to 3 days.
- Prior to reheating, place several pats of butter on top of the potatoes.
- Bake, covered, in a 325 degree F oven for 50 minutes.