Make Ahead

Silver Palate's Thanksgiving Potatoes

October 28, 2015
13 Ratings
Photo by Bobbi Lin
Author Notes

Sheila Lukins and Julee Rosso's mashed potatoes have a cult following, though it's unclear whether this is due to their ease, their make-ahead friendliness, or the three kinds of dairy (butter, sour cream, and cream cheese). Adapted slightly from Silver Palate Cookbook (Workman Publishing Company, 2007) —Food52

  • Serves 8
  • 9 large baking potatoes (about 5 pounds), peeled and diced
  • 1/2 stick unsalted butter, room temperature
  • 12 ounces cream cheese, room temperature
  • 3/4 cup sour cream
  • 1/2 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
In This Recipe
  1. Place the diced potatoes in a large saucepan and add water to cover. Heat to boiling. Reduce heat and simmer over medium heat until tender. Drain.
  2. Place the potatoes in a mixer bowl. Cut the butter and cream cheese into small pieces and add to the potatoes. Beat with an electric mixer until light and fluffy. Beat in sour cream. Season with the nutmeg and salt and pepper to taste.
  3. Serve immediately or reheat in a buttered casserole at 300° F for 20 minutes, if you want to prepare them in advance.

See what other Food52ers are saying.

  • Sue Inger Bakalor
    Sue Inger Bakalor
  • Claire S
    Claire S
  • Taylor Stanton
    Taylor Stanton
  • jennawilk
  • Pam Nelson-Kimball
    Pam Nelson-Kimball
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9 Reviews

NWLA December 15, 2019
We have been following this recipe for many years - every single guest has loved it. And being able to make the potatoes ahead of time is fantastic. We've had success in heating these up in our slow cooker. Highly recommended.
Sue I. November 14, 2017
I found this exact recipe in a magazine more than thirty years ago. It was called ThanksgivingPotatoes. It is the only mashed potatoes my family makes!!! We do not use a mixer!! We rice the potatoes.. avoids the gummy consistency!
Claire S. December 24, 2016
These are fantastic, although the consistency is a little like a thick glue. Thinning it out with heavy cream & butter worked wonders, although I'm going to ignore the calorie count for the day!
Taylor S. November 27, 2015
First off, I have no clue how many pounds of potatoes I used since I don't have a scale (bad, I know). So I used just a few tbsp. of butter, 8 oz. cream cheese, and about 3/4 c. sour cream. They had a really nice flavor although I think the texture was too stiff and dense for me. I would make these again but add milk next time alongside less cream cheese and sour cream.
Lynn November 24, 2015
How are these with turkey gravy Vs. traditional mashed potatoes?
sheila November 23, 2015
Oh yum! This looks perfect. Thanks for the timing tip!
jennawilk November 19, 2015
How far in advance can these be made?
Pam N. November 22, 2015
I've been making these for over 30 years and always make them a couple days ahead. Then the morning of, I dot the top with butter and put in the oven. they do take about an hour and a half at 375,m if all in one casserole as they are dense. Have tried freezing them and they don't freeze well.
Josee F. November 5, 2015
A friend gave me this cookbook 30 years ago and the one recipe I've made every year since then is this one. It is the best! Ever!