sketch of Bob above the make-ahead mashed potatoes recipe.


Here are two recipes for mashed potatoes you can make ahead. These potato recipes aren't just for your holiday meals...you can serve them any time.

MAKE AHEAD MASHED POTATOES

Boil 8 large, peeled, potatoes (Red Skin, but Yukon Golds preferred) til tender in salted water (about 20 minutes). Mash potatoes and mix well with 1 pkg. (8 oz.) cream cheese and 1/4 c. sour cream, salt and pepper to taste. Place in greased (2-3 quart) casserole dish. Dot with butter and cover. Store in refrigerator up to 3 days. To serve: Sprinkle with paprika for garnish. Bake, uncovered, 350° for 30-35 minutes or til heated through.
(serves 8)

MAKE AHEAD MASHED POTATOES (Betty's)

5 lb. white potatoes ,peeled and cubed
5 T. butter or margarine, divided
1 pkg. (8 oz.) cream cheese, cubed
1 c. (8 oz.) sour cream
2 t. onion salt
1/4 t. garlic powder
1/4 t. pepper

Cook the potatoes in boiling, salted water, til tender (about 20-25 minutes) and drain well. Mash with 3 T. butter. Add the remaining ingredients (except butter) and mix well. Spoon into a greased (9x13x2 inch) baking dish. Melt remaining butter and drizzle over top. Cover and freeze for up to 1 month or refrigerate up to 3 days. To serve the mashed potatoes: thaw in your refrigerator (about 1 day) and bake, uncovered, at 350° for 30-35 minutes or til potatoes are heated through. Sprinkle the mashes potatoes with paprika before serving.
(serves 12-14)

Recipe for make-ahead mashed potatoes from our December, 2000 Menu Minder publication.

You may like to try these other potato recipes below:


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