Make-Ahead Mashed Potato Casserole
Robin Hughes
Great for the holidays. Make the day before or early in day.
ingredients
- 5 lbs. baking potatoes (russet, Idaho, Burbank or Eastern)
- Salt
- 1 (8oz) package cream cheese, cut into chunks at room temperature
- 1 cup sour cream
- 1/2 cup milk,heated
- 1/2 tsp. white pepper
- Chopped fresh chives or parsley, optional
directions
- 1
Fill a large pot (at least 5 qts.) halfway with cold water. Peel the potatoes,cut into chunks about 1 1/2“ sq, and drop into pot. Add more cold water to cover by 1-2 ”. 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.
- 2
Cook at moderate boil until the potatoes are tender when pierced. 15-20 minutes: if needed, add more boiling water to keep the potatoes covered. Do not overcook.
- 3
Drain well and return to the warm pot. Add the cream cheese. Using a hand held electric mixer, mash until the cream cheese melts. Beat in the sour cream and milk. Season with 1 tsp. salt and the pepper. Transfer to 9x13 baking dish, sprayed with PAM. Cool completely.
- 4
If preparing ahead, cover tightly with plastic wrap and refrigerate for up to 1 day.
- 5
Preheat oven to 375
- 6
Bake casserole until heated through, 30-40minutes. serve hot, sprinkled with parsley or chives.
notes
I got from the newspaper, but it is from a cookbook called "Thanksgiving 101" by Rick Rodgers.
Source: Robin Hughes
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews