Servings: 4 


1 1/2 pounds Russet baking potatoes
1/4 cup unsalted butter at room temperature, cut into 1 tablespoon pieces
4 ounces cream cheese at room temperature, cut into 1 tablespoon pieces 
3/4 cup Parmesan or Romano cheese, finely grated
1/2 cup sour cream 
3/4 teaspoon fresh thyme, minced, or 1 teaspoon dried thyme
1/4 teaspoon freshly ground white pepper
Pinch nutmeg
1/8 teaspoon salt


1/2 teaspoon fresh chives (chopped) or thinly sliced rings of green onion tops




Preheat oven to 375 F. 


Clean potatoes. 


Penetrate the skin of each potato, in various places, 10 times with a fork.


Bake potatoes until they are soft (approximately 1 hour). 


Scoop out interior from shells.
Use a potato ricer to rice the potato interiors into a bowl.


Melt 1 tablespoon of butter in a medium-sized saucepan over medium heat. 


Heat riced potato until warm. 


Gently mix in 2 pieces of butter, one piece at a time. 


Then add each piece of cream cheese and gently mix in with the fork. 


Add sour cream, thyme, salt, pepper and nutmeg. 


Mix lightly with a fork until all ingredients are incorporated. 


Cook’s Note: Potatoes should be fluffy and light.  Avoid over mixing the potatoes or they will become thick and heavy. 


Butter the interior of an oven-proof casserole dish that is large enough to hold all of the mashed potatoes. 


Place mashed potatotes in casserole dish. 


Cover the casserole dish with a lid or tin foil.  


Bake 20-30 minutes or until hot. 


Place the hot mashed potatoes in a serving dish. 


Cut the remaining tablespoon of butter into small pieces and sprinkle them over the top of the mashed potatoes.


Finely grate a small amount of Parmesan or Romano cheese over the top. 


Sprinkle with shopped chives or green onion. 


Sprinkle with paprika. 




Cook’s Note:  Mashed potatotes may be made ahead and kept chilled, then reheated at 350 F. for one hour, or until hot.