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Make Ahead Mashed Potatos - Recipe
Holiday Meal
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Southern Make Ahead Mashed Potatoes save loads of time on a big meal day. You can make the potato dish up to a week ahead of time (some folks say two weeks is fine – but I usually go for one or two days ahead). The peeling, mashing, and mixing are done. Just stick the dish in the oven, and you’ve got hot, homemade mashed potatoes. Gotta love that.
Make Ahead Mashed Potatoes Recipe
• 5 pounds of potatoes (about 10 medium potatoes)
• 6 ounces of cream cheese
• 1 cup sour cream
• 4 ounces of grated sharp cheddar cheese
• 1/2 cup grated parmesan cheese
• 1 TBS salt
• 1 tsp pepper (fresh ground is especially good)
Directions:
Boil potatoes; drain off excess water and then mash. The potatoes will be rather dry at this point.
Add remaining ingredients and mix well with a mixer. It helps to let the cream cheese sit a while at room temperature, so it’s softer.
Grease or spray (Pam) a casserole dish (3 quart is a nice size). Spoon potatoes in dish and spread evenly.
Let the potato mixture cool to room temperature and then cover tightly and store in the refrigerator.
Take dish out of refrigerator an hour before you plan to bake.
It’s a good idea to add a little milk (2 TBS or so) and fluff the mixture a bit so it’s not packed too tight.
Bake for 45 minutes uncovered at 350 degrees F.
This makes a lot of potatoes and will feed 10 or 12 people. It can be divided in two dishes for family use or cut the recipe in half for smaller groups. With smaller baking portions, the cooking time runs closer to 30 to 35 minutes.
The texture is just a little different from mashed potatoes right out of the boiling pot. The potatoes are a bit stiffer when baked. That does make it easier to mash a spot in the center for gravy. The taste is great, and I love the make ahead and the traditional mashed potatoes. For a big meal with loads of things to do on meal day, I go with Make Ahead Mashed Potatoes, so I’m not maxed out trying to get everything done.
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