"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Make Ahead Mashed Potatoes Recipe

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

Contributor:  
Contributor:  
Mark Mansfield

Category:
Category:

Ingredients:  
Ingredients:  

3 lbs. of russet potatoes
1 tablespoon kosher salt
1 1/4 cups butter, divided
1/2 cup milk
1 cup sour cream
6 ounces cream cheese
1/2 teaspoon white pepper
Kosher salt to taste

Directions:
Directions:
Preheat oven to 350

Peel the potatoes and cut quarters. Cover the potatoes with cold water. The water should cover the potatoes by 2 inches. Add Kosher salt. Cook until tender, about 20 minutes. Drain the potatoes in a colander for five minutes then place in a large mixing bowl.

While the potatoes are draining, heat milk and 1 stick of butter in a sauce pan over low heat until the butter has melted and the milk is hot.

Coarsely mash potatoes, add half of butter and milk mixture. Alternately add chunks of cream cheese and sour cream. Continue adding the butter and milk mixture until the potatoes are creamy. Add the white pepper, taste for seasoning and add more salt and pepper as desired.

Place mixture in a buttered baking dish. Dot the top of the potatoes with the remaining 1/4 cup (1/2 stick) of butter.

Bake in preheated 350 degree oven for 30 minutes.

Personal Notes:
Personal Notes:
Worked great for Thanksgiving. I made a triple batch and it took 2 hours to heat.

 

 

 

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