"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Make Ahead Mashed Potatoes Recipe

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This recipe for Make Ahead Mashed Potatoes, by , is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marti Kopacz
Added: Tuesday, October 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
5 lbs. baking potatoes or Yukon gold potatoes
Salt
1 (8 oz.) package cream cheese, cut into chunks, at room temperature
1/2 c. sour cream
1/2 c. evaporated skim milk
8 T. butter, cut into pieces
1/2 t. white pepper
Chopped chives or parsley, optional for garnish

Directions:
Directions:
1. Fill a large pot halfway with cold water. Peel potatoes, cut into 1 1/2 inch chunks and drop into pot. Add enough cold water to cover potatoes by 1 to 2 inches.
2. Stir in salt to make water mildly salty. Cover tightly and bring to boil, about 20 minutes. Reduce heat to medium low and set the lid askew. Cook until potatoes are tender, about 15 to 20 minutes. Do not overcook potatoes!!
3. Drain potatoes well. Transfer to standing mixer. Add cream cheese. Mash potatoes with paddle attachment until cream cheese melts. Beat in sour cream and milk until potatoes are smooth. Mix in butter, a few pieces at a time. Season with 1 t. salt and white pepper.
4. Transfer potatoes to a buttered casserole or large baking dish. Cool completely. Cover with plastic wrap and refrigerate until ready to serve - up to 1 day.
5. Preheat oven to 375 degrees. Remove plastic wrap and cover casserole with foil. Bake until potatoes are heated through, about 30 to 40 minutes. Garnish with chives or parsley if desired. Serves 8 to 12.

Number Of Servings:
Number Of Servings:
8 to 12
Preparation Time:
Preparation Time:
Make ahead
Personal Notes:
Personal Notes:
These mashed potatoes not only taste great but you can make them the day before. A real advantage for holiday cooking.

 

 

 

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