This recipe is the perfect make-ahead side dish that can be reheated in the oven or the microwave.

These creamy potatoes are fluffy with a nice buttery flavor.

Perfect if you ask me!

The Potatoes

For this recipe you’ll need 5 pounds of russet potatoes, or about 6 bakers. I find this variety of potato to yield the perfect smooth and creamy consistency.

No gritty or gluey mashed potatoes here. Please tell me you know what I’m referring to :)

The Cooking Method

Peel and cut potatoes into about 6-8 pieces each and place in large pot of salted cold water. Add a bay leaf, a few sprigs of fresh thyme, a couple garlic cloves and salt to the water. Thank you to the Kitchn for this recipe tip!

We’re going to take advantage of any opportunity to infuse flavor into our potatoes. If you don’t want flecks of thyme leaves in your potatoes you can place the fresh herbs in a cheese cloth bundle, then discard after boiling.

Cook potatoes just until *fork tender, then drain and return to the hot cooking pot to dry. Remove and discard the thyme and bay leaf before mashing.

*the ideal way to achieve fork tender potatoes is when you can insert a fork easily but still lift the potato from the water before it falls off. Not scientific, but tried and true.

I still use a good old fashioned potato masher but have heard of great results when using a potato ricer as well. For best results, please resist the urge to use an electric mixer which tends to deliver a gluey mash.

Add the following ingredients to the mashed potatoes:

• butter (1/2 cup)
• cream cheese (8 ounces)
• 1 cup sour cream
• 1 cup whole milk
• salt & pepper to taste

Continue to mash until well combined. Transfer potatoes to a 9×13 baking dish. Add dollops of butter to top, cover and refrigerate until ready to bake.

The beauty of this recipe is it can be made up to 2 days in advance of serving. And you can reheat in the oven or microwave.

Oven Heating Method

Oven heating is my preferred method because we love the buttery golden top.

• Preheat oven to 350 degrees F.
• Remove potatoes from refrigerator and allow to rest at room temperature
• Bake uncovered for about 45 minutes or lightly browned and heated through
• Heating times will vary depending on oven and if multiple dishes are being heated together
• Tent with foil If casserole begins to brown too quickly

Microwave Heating Method

Reheating in the microwave comes in very handy, especially during the holidays when oven space is in high demand.

• Microwave potatoes uncovered on high in one minute increments
• Stir after each minute, until hot

Family Favorite Side Dishes

If you’re planning your Thanksgiving or Holiday menu, here are a few our our family’s favorite side dishes.

• Three Cheese Mac ‘n’ Cheese
• Sweet Potato Casserole with Brown Sugar & Pecans
• Summer Squash Casserole
• Herb Browned Butter Stuffing
• Fresh Green Bean & Mushroom Casserole with Crispy Shallots

Everyone loves mashed potatoes. When you’re planning a big meal, go ahead and make this side dish in advance. One less thing to worry about as you’re enjoying the company of friends and family.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

The post Easy Creamy Mashed Potato Casserole appeared first on Lemony Thyme.

I needed the perfect delivery vessel for an upcoming AWE-MAZING Hot Dip Recipe.  I can’t tell you what that recipe is quite yet (it’s a gift that hasn’t been delivered), but I can tell you about these perfectly Crispy Baked Potato Wedges.

We start with medium sized russet baking potatoes, each cut into 8 long wedges.  The key to getting a soft inside and crispy outside on these pub fries is to parboil them for 5 minutes before they hit the oven.  Once boiled the wedges should be drained immediately then returned to the hot pot to dry out.

You can then season your Potato Wedges according to your taste buds or to compliment dishes they’ll be served with.  On this occasion I tossed them in olive oil and Cajun seasoning.  Parmesan Herb is another favorite combo, as is Rosemary Black Pepper, Buttermilk Ranch, and Steak House seasoning.  Very versatile and always delicious.

For anyone who questions whether you can achieve crispy perfection without deep frying, I hope the above picture puts your mind at ease.  Baked in a hot 450 degree oven, turned over once, baked until golden brown.

This batch of spud-love screamed Fry Sauce.  Not one Classic Fry Sauce, but three varieties of Homemade Fry Sauce.  We were just a dippin’ and a dunkin’ in our Game Day Glory yesterday.

So whether you make Crispy Baked Potato Wedges to serve along side a Cowboy Cut Ribeye or raked through your New Favorite Hot Dip Recipe, you’ll agree this easy recipe turns out perfection every time.

Print

Crispy Baked Potato Wedges

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6 -8

Author Libby with Lemony Thyme

Ingredients

• 4 medium russet baking potatoes
• 1/4 cup olive oil
• 1 Tbl. Cajun seasoning
• salt for boiling optional

Instructions

• Wash potatoes and cut each into 8 long wedges.
• Place wedges in a large pot covered with salted water. Bring to a boil and boil for 5 minutes. Drain. Return to pot to dry. Cool slightly.
• Preheat oven to 450 degrees. Coat baking sheet with cooking spray. Toss wedges with olive oil and seasoning. Spread onto a baking sheet in a single layer.
• Bake for 15, turn over and bake an additional 10 minutes or until crispy golden brown.
• Serve with Fry Sauce or favorite dip.

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