Make-Ahead Mashed Potatoes

These are delicious and easy to make. Best of all they can be made ahead of time and popped in the oven when you are ready for them to be eaten. I usually make these for Christmas dinner. It saves me so much time trying to get the dinner on the table. But, they can be made anytime you want! Recipe from Diane Phillips, "The Diva's Famous Do-Ahead Thanksgiving Dinner"

Make-Ahead Mashed Potatoes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 8-10

    medium-sized russet baking potatoes, peeled and cut into chunks

  • 6

    tablespoons unsalted butter, softened

  • ¾

    cup freshly grated parmesan cheese

  • 1

    cup sour cream

  • 1- 8

    oz. package cream cheese, softened

  • cup chopped fresh chives

  • salt and pepper, to taste

Directions

Boil the potatoes in salted water to cover, until tender and drain, about 20 minutes. Preheat the oven to 350 degrees. Rub a 9x13 baking dish with 2 tablespoons of butter. Sprinkle 1/4 cup parmesan into the dish and tip the dish so the cheese is evenly distributed and adheres to the butter Place the cooked potatoes in a large bowl and add the sour cream, cream cheese, 2 tablespoons of the remaining butter, 1/4 cup parmesan, and the chives. Using an electric mixer, beat the potatoes until smooth. Taste for seasoning and add salt and pepper, as desired. Transfer the potatoes to the prepared 9x13 baking dish and dot with the remaining 2 tablespoons of butter and sprinkle with the remaining 1/4 cup of parmesan cheese. *At this point you can cover and refrigerate for 2-3 days or freeze for up to 1 month. Bring to room temperature before continuing. Bake the potatoes until golden, about 25 minutes. Serve hot.


Nutrition

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