Make-Ahead Mashed Potatoes

By Hklbrries

"My family loves mashed potatoes, but I don't always have time to make them or don't want to have to fuss with mashing and mixing right before dinner. This recipe solves both problems. It can be made several days ahead and kept in the refrigerator. If your family won't eat 5 pounds of potatoes, you can place the recipe in two casserole dishes and serve one later in the week."

Ingredients

• 5 pounds baking potatoes
• 1/2 cup (1 stick) butter
• 1 cup sour cream*
• 8 ounces cream cheese, softened*
• 1 tsp salt, or to taste
• * OK to use reduced fat versions

Details

Servings 10
Adapted from makedinnereasy.com

Preparation

Step 1

Scrub, peel and rinse the potatoes, and cut them into 2-inch pieces. Place them in a large stockpot and cover with water. Boil until fork tender, approximately 18 to 20 minutes.

Drain the potatoes and add remaining ingredients. Mash and mix well. To thoroughly mix ingredients you may want to use a hand or stand mixer. Taste and adjust amount of salt if necessary.

Transfer mashed potatoes to a shallow baking dish and cover with foil. Potatoes can be kept warm in the oven at this point, refrigerated or frozen.

Make-ahead tip: These can be made several days ahead and kept in the refrigerator. Preheat the oven to 350 F and bake for 30 to 45 minutes or until hot.