make-ahead mashed potatoes
This is the "go-to" mashed potato recipe in my family. It can be put together up to 48 hours in advance, which makes it one of my favorites since the prep work is already done. If you're prepping this early, store in the fridge. Let sit for 30 minutes or so before cooking. Also, pealing the potatoes is optional and based on personal preference.
prep time
15 Min
cook time
1 Hr 5 Min
method
Bake
yield
12 serving(s)
Ingredients
- 5 pounds 5 pounds yukon gold potatoes, cubed
- 8 ounces (1 package) cream cheese -- softened
- 8 ounces (1 cup) sour cream
- 1/2 cup milk
- 2 teaspoons onion salt
- 1 stick butter (optional)
How To Make make-ahead mashed potatoes
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Step 1Preheat the oven to 325 degrees F (165 degrees C).
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Step 2Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash.
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Step 3In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper. Transfer to a large casserole dish. Cut up the stick of butter and add "chunks" across the top of the potatoes. The butter will melt while cooking, giving the potatoes an extra buttery flavor.
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Step 4Cover, and bake for 50 minutes in the preheated oven.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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