About
Make-Ahead Mashed Potatoes are the secret weapon to making a dinner party or a family meal far less stressful. The name isn't a misnomer; you can make Make-Ahead Mashed Potatoes up to two days beforehand, leaving you with what is normally a rather involved side dish, ready on demand. And this recipe doesn't skimp out on the flavor either; it's fluffy and creamy with just a hint of cheese and tang to keep things exciting. A little onion salt also helps elevate the whole thing to amazing territory, and everyone who has a serving (or two) will agree!
Ingredients
- 5 pounds baking potatoes
- 6 ounces cream cheese, softened
- 1 (8-ounce) container sour cream
- 1/2 cup butter or margarine, softened
- 1/2 cup milk
- 2 teaspoons onion salt
- paprika or chopped fresh parsley, optional, for garnish
Directions
Step 1 -Preheat the oven to 325 degrees F.
Step 2 -Lightly grease a 9x13-inch baking dish.
Step 3 -Peel the potatoes and cut them into 1-inch cubes.
Step 4 -Cook the potatoes in a medium saucepan in boiling water (enough so the potatoes are covered) until tender, about 15-20 minutes.
Step 5 -Drain the potatoes and place them into a large mixing bowl.
Step 6 -Add the cream cheese, the sour cream, the butter, the milk, and the onion salt to the potatoes
Step 7 -Beat the potato mixture at medium speed with an electric mixer until smooth and fluffy, careful not to overbeat.
Step 8 -Spoon the mixture into the prepared baking dish.
Step 9 -Bake the mashed potatoes until thoroughly heated through, about 50 minutes. Alternatively, you can chill the mashed potatoes for up to 2 days before baking, leaving the chilled mashed potatoes at room temperature for 30 minutes before placing them in the oven at 325 degrees F.
Step 10 -Serve, garnished with the paprika or the parsley.
