During the holidays it’s not sugarplums that dance in my head. I don’t crave those gorgeous sugar cookies with their garish icing and sparkling sprinkles. I can resist any nut roll or yule log. The one holiday dish that sings my name like a band of carolers outside my front door on a cold snowy evening is Crack Potatoes.

I first had Crack Potatoes when I joined my then-boyfriend-now-husband and his family for Thanksgiving. In a Pyrex 9X13 glass casserole dish rested the smooth mashed spuds with an oven-golden roasted top that looked like a cozy blanket. I zoned in on them immediately. I’m sure I elbowed my future brother-in-law in the buffet line around the kitchen’s island just to get closer to them. I spooned three huge heaps of them on my plate. I made my future mother-in-law gasp.

 

During the non-holiday season my favorite food is potatoes. To say I’m addicted to them is an understatement. I can tell you which restaurants have the best fries, mashed potatoes, baked potatoes, potato wedges, home fries, hash browns, boiled potatoes, and roasted potatoes. I buy potatoes from our local farmer every week—in 5 lb increments. I serve potatoes with every meal. When I went on the Atkins diet, the only carb I didn’t give up was potatoes. Needless to say, I am a potato junkie.

 

My family always served mashed potatoes at holiday meals. I remember my mom peeling pound after pound of Idaho potatoes, their speckled brown skins slipping into the garbage disposal. I remember my step-mom whipping boiled potatoes with her loud droning hand-held beater while gradually pouring a splash of warm milk and melted butter into the mixture. But I had never seen a casserole of baked mashed potatoes before my fateful Turkey Day meal with my future in-laws. Whereas regular mashed potatoes are dry and lumpy, Crack Potatoes are always smooth yet sturdy; they are always moist and creamy. With a slight tang of sour cream and a subtle jab of grated onion, this make-ahead casserole is tasty and foolproof. The recipe is so easy it’s almost impossible to mess it up.

 

After my third helping of only potatoes, I looked at my future mother-in-law and said, “These potatoes must have crack in them. I can’t stop eating them.” At that moment a common holiday dish that was taken for granted transformed into a most beloved dish.

 

Every holiday since I have had Crack Potatoes, whether it be at my in-law’s or my family’s. When I made the recipe for the first time for my family, they were grateful to no longer have to deal with the chore of peeling, boiling and mashing potatoes while roasting a turkey, setting the table, preparing a salad, and watching the countless parades on television. Crack Potatoes free up a lot of time in the kitchen.

 

Even though the recipe would be perfect during any time of the year, I only make and/or eat Crack Potatoes during the holiday season. Much like Green Bean Casserole, I can’t imagine eating Crack Potatoes in the middle of July; it just seems sacrilegious. On the same token, I couldn’t imagine a Thanksgiving, Christmas or New Year’s without Crack Potatoes. What would be the point of putting up a tree, hanging a stocking, setting out the cookies for Santa?

Before saving room for dessert, reconsider having just one more helping of potatoes. If you make Crack Potatoes, I promise you won’t regret it.

 

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There are many versions of Crack Potatoes, but this recipe is the one my mother-in-law made that I feel in love with and always use.

 

Makes 8-12 servings

Ingredients:

12 Russet Potatoes, peeled and cubed

8oz cream cheese, cubed

¼ cup butter

½ cup sour cream

½ cup whole milk

2 eggs, beaten

¼ cup onion, grated

1 tsp. salt

dash of white pepper

 

 

Boil potatoes until easily pricked with a fork or paring knife. Mash hot potatoes. (I prefer to use a ricer to get the perfectly smooth texture.) Add cream cheese and butter (both at room temperature); beat well with mixer. Mix in sour cream, milk (at room temperature), eggs, onion, salt, and pepper. Beat well. Pour into a greased 9X13 casserole. Wrap tightly with plastic wrap and cover. Refrigerate overnight.

 

Before baking let potatoes come to room temperature. Then bake for 45 minutes in a 350 degree oven.

 

Gravy and fresh parsley are optional, but delicious.

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