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
- Peel potatoes and cut into evenly sized chunks.
- Preheat the oven to 350 degrees.
- 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.
- Turn off the heat and drain the potatoes in a colander. Return the potatoes to the pot you boiled them in.
- User a rice to process the potatoes, keeping unprocessed potatoes to one side of the pot and riced potatoes to the other side.
- 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.
- Taste for salt; add more if needed.
- 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.
- Bake for 30 to -45 minutes until puffed and browned on top.