Make Ahead Mashed Potatoes
Tags: potatoes
A Little Personal History:
I love mashed potatoes yet most times I’d prefer to make them ahead so I can easily reheat when ready to eat or add to another dish. Here’s what I came up with for a make ahead version.
Prep Time | 15 minutes |
Cook Time | 1 hour |
Servings |
people
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Ingredients
- 12 cups Yukon Gold or Russet potatoes peeled and cubed, approximately 9 potatoes
- 6 cloves garlic
- 6 ounces cream cheese
- 1 cup nonfat sour cream
- 2 tablespoon butter
- nonstick booking spray
- salt and pepper To taste
Toppings (Optional):
- green onions
- bacon bits
- Cheddar cheese
- Parmesan cheese
- Use You Imagination!
Ingredients
Toppings (Optional):
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Instructions
- Peel and cube raw potatoes
- Put cubed potatoes and garlic in a large pot. Cover with water. Add a dash of salt. Bring to a boil and cook until potatoes are fork-tender, about 15 minutes.
- Drain potatoes, remove garlic cloves and transfer to a large bowl.
- Add cream cheese, sour cream, butter and salt and pepper, mashing lightly, until smooth. Be careful not to over-mash.
- Transfer to a 9 x13 baking dish that has been sprayed with nonstick cooking spray.
- Optionally add toppings of your choice.
- Cover and refrigerate overnight.
- Preheat oven to 350 F degrees.
- Bake mashed potatoes for 30 minutes and serve immediately.
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