Jessica Holmes Shares Her Recipe: Mrs. Plough’s Mashed Potatoes

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Jessica Holmes' second favorite side dish -- behind only her family's Dutch green beans -- is a mashed potatoes recipe created by her mother and named after the wife of the pastor from the church she went to as a child.

These mashed potatoes are made rich with four kinds of dairy: butter, half-and-half, cream cheese and sour cream. Then they're baked in the oven until just browned on top.


  • 1 bag Yukon Gold potatoes, about 4 pounds
  • 4 tablespoon of butter, at room temperature, divided
  • 1 cup half-and-half, divided
  • 4 ounces cream cheese (half a block), at room temperature
  • 8 ounces sour cream


  1. Peel potatoes and cut into evenly sized chunks.
  2. Preheat the oven to 350 degrees.
  3. Put the potatoes in a large pot of cold water and dd a very large pinch of salt. Bring to a boil over high heat. Boil until the potatoes are easily pierced by a fork, about 15 to 20 minutes.
  4. Turn off the heat and drain the potatoes in a colander. Return the potatoes to the pot you boiled them in.
  5. User a rice to process the potatoes, keeping unprocessed potatoes to one side of the pot and riced potatoes to the other side.
  6. Once all the potatoes have been through the ricer, add to the pot 1 tablespoon of the butter, 1/2 cup of the half-and-half, cream cheese and sour cream. Mix well, but don't overmix. Add more half-and-half, enough to make the mixture slightly runny.
  7. Taste for salt; add more if needed.
  8. Pour the potatoes into a baking dish (the size doesn't matter, as long as the potatoes fits) and use a spatula to spread them evenly. Dot the top with the remaining 3 tablespoons of butter, cut into chunks.
  9. Bake for 30 to -45 minutes until puffed and browned on top.
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