Start by mixing the creaming ingredients. Preheat your oven to 400°F. In a small bowl, combine sour cream, cream cheese, garlic powder, Kosher salt, and black pepper. Stir until smooth and creamy, and set it aside.
Next, boil and mash the potatoes. Place your russet potatoes into a large pot, covering them with about 2 inches of water. Bring the water to a rolling boil and let them cook for 20 to 30 minutes. You’ll know they’re ready when a paring knife can easily pierce through them and the skins start to loosen. Once cooked, drain the potatoes and allow them to cool until you can handle them, but they should still be warm. Peel off the skins and transfer the potatoes to a large bowl.
Now it’s time to mash! Use a potato masher or an electric hand mixer to mash the potatoes until they’re lumpy but smooth. The warmth of the potatoes will help them blend perfectly with the creamy ingredients.
Combine the potatoes with the creamy ingredients. Add the sour cream mixture to the mashed potatoes and mix well until fluffy and smooth. It’s important to taste and adjust the seasoning at this stage—feel free to add a pinch more salt or pepper if it needs it.
Transfer the mixture to a buttered, shallow 2-quart baking dish. Use the back of a spoon or a spatula to create decorative wisps on the surface. This not only looks beautiful, but it also creates little peaks that will crisp up nicely in the oven.
Drizzle the mashed potato surface with the reserved butter, and sprinkle generously with paprika for flavor and color.
It’s time to bake! Cover the dish with foil and place it in the preheated oven. Bake for 30 minutes to heat through, then remove the foil and continue baking for another 10 to 15 minutes. You’ll want the tops to turn a beautiful golden brown.
Once baked, take out the casserole and sprinkle with minced chives or parsley for a fresh finish. Serve warm and enjoy the smiles around the table!
