"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Make-Ahead Mashed Potato Casserole Recipe

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This recipe for Make-Ahead Mashed Potato Casserole, by , is from Every Day is a Thanksgiving Day!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Mitchell
Added: Thursday, October 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 pounds baking potatoes
Salt
1 - 8 ounce package cream cheese, cut into chunks, at room temperature
1/2 cup butter, softened
1 cup sour cream
1/3 cup milk, heated
1/2 teaspoon freshly milled white pepper
Chopped fresh chives, optional
Shredded cheddar cheese, optional

Directions:
Directions:
Fill a large pot halfway with cold water. Peel the potatoes, cut into chunks about 1-1/2 inches square, and drop them into the pot. Add more cold water to cover the potatoes by 1 to 2 inches. (The potatoes can be prepared to this point up to 4 hours ahead and stored at cool room temperature.)

Stir in enough salt until the water tastes mildly salted. Cover tightly and bring to a full boil over high heat, about 20 minutes. Reduce the heat to medium-low and set the lid askew. Cook at moderate boil until the potatoes are tender when pierced with the tip of a small sharp knife, 15 to 20 minutes; add more boiling water, if needed, to keep the potatoes covered. Do not overcook the potatoes.

Drain the potatoes well and return to the warm pot. Add the cream cheese and butter. Using a hand-held electric mixer, mash the potatoes until the cream cheese and butter melt. Beat in the sour cream and milk. Season with 1 teaspoon salt and the pepper. Transfer to a buttered 9x13 inch baking dish. Cool completely. (The potatoes can be prepared up to 4 hours ahead at this point, covered loosely with plastic wrap, and stored at cool room temperature; or cool, cover tightly with plastic wrap, and refrigerate for up to 1 day.)

Preheat oven to 375 F.

Bake the casserole until the potatoes are heated through, 30 to 40 minutes. Serve hot, sprinkled with fresh chives, or a bit of shredded cheddar cheese.

Number Of Servings:
Number Of Servings:
8 servings
Personal Notes:
Personal Notes:
I love how this can be made the day ahead and still taste freshly made. If you want to fool everyone, toss the reheated potatoes just before serving into your mixer and beat them again--then scoop them into a serving bowl and add chives or cheese on top, and even a pat of butter which is melting artistically over all...

 

 

 

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