Mashed potatoes as a part of your Thanksgiving spread? Nah. Step it up and make this instead! This is creamy like mashed potatoes, but richer like a twice-baked potato and scaled up to casserole level. This is an heirloom recipe from my mom’s recipe box, attributed to Carol Ann Smail. It may be prepared ahead of time or even frozen.

8-10 potatoes
8 oz. cream cheese (1 package)
1 c. sour cream
2 tsp. salt
dash garlic salt
chives (to taste), chopped
paprika (to taste) 
butter (to taste)

Peel the potatoes and chop roughly into evenly sized pieces. (If you like a little texture in your potatoes, you can leave the skin on and just wash and remove the eyes/flaws.)

Boil the potatoes until they’re easy to prick with a fork.

While they’re boiling, beat the sour cream and cream cheese until fluffy.

Drain the hot potatoes and add them to the cream mixture gradually, beating constantly until light and fluffy. 

Season to taste with salt, garlic salt, and a little pepper. Add chives. 

Spoon the potatoes into a greased two-quart casserole dish. Melt the butter and brush the top of the dish. Sprinkle with paprika. 

Bake at 350F for 30 minutes, or until lightly brown.