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.
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.
Recipe for make-ahead mashed potatoes from our December, 2000 Menu Minder publication.
You may like to try these other potato recipes below: