Creamy Mashed Potato Casserole

Ingrediencie

3 pounds small russet potatoes, peeled and cut into 3-inch chunks

1 tablespoon kosher salt

6 whole garlic cloves, peeled

1 whole bay leaf

4 (3-inch) thyme sprigs

1 (8-ounce) package cream cheese, at room temperature

6 tablespoons unsalted butter, at room temperature

1 cup sour cream (full-fat)

3/4 to 1 cup whole milk, warmed

kosher salt

freshly ground black pepper

2 tablespoons unsalted butter, cut into bits and chilled

Postup

Generously butter a shallow 2 1/2-quart gratin dish or baking dish.

Place 3 pounds peeled and chopped small russet potatoes in a large pot and cover with cold water to a depth of 2 inches.

Add 1 tablespoon kosher salt, 6 peeled whole garlic cloves, 1 whole bay leaf, and 4 thyme sprigs.

Bring to a boil over high heat, then reduce the heat, partially cover, and simmer until the potatoes are tender when pierced with a knife, about 20 minutes. Do not let the potatoes break apart or become waterlogged.

Drain well and let stand until the potatoes steam dry and their edges look chalky, about 3 minutes. Discard the bay leaf and thyme stems.

Press the hot potatoes and garlic through a food mill or ricer into a large bowl. Alternatively, mash them as smooth as possible with a hand-held potato masher.

Add 1 (8-ounce) package room temperature cream cheese, 6 tablespoons room temperature unsalted butter, 1 cup sour cream, and 3/4 cup of the warmed whole milk to the warm potatoes stir until smooth.

Season with kosher salt and black pepper.

Scrape the potatoes into the prepared dish and smooth the top. Dot the top with 2 tablespoon bits of chilled unsalted butter. Cool completely. Cover the dish tightly with plastic wrap and refrigerate overnight or up to 2 days ahead.

When ready to bake, preheat the oven to 350°F. Remove the plastic wrap and bake until the top is golden brown and the potatoes are heated through, about 1 hour. Serve warm