Monday, November 12, 2007
Thanksgiving Tried & True #1 -- Mashed Potatoes
With Thanksgiving coming soon, I thought that for the next few days I would post some of the recipes I use every Thanksgiving. Mashed potatoes are standard with turkey and gravy, and yet they must be made at the last minute and it is difficult to keep them warm for a large group.
My solution for the past 8 or 10 years has been this recipe for Make-Ahead Mashed Potatoes. You can make this even now and freeze it, or you can make it early next week and refrigerate it. We love this recipe!
MAKE-AHEAD MASHED POTATOES
8 medium to large potatoes, peeled and cut up
8 ounces cream cheese, softened
1/2 cup sour cream
1/2 tsp. onion powder
Salt to taste
In large saucepan or dutch oven, combine potatoes and enough water to nearly cover them. Bring to boil; reduce heat, and cook, covered, 20 minutes or until potatoes are tender. Drain. Mash the potatoes, gradually adding cream cheese, sour cream, salt, and onion powder. Beat with electric mixer (or by hand if you prefer) until fluffy. Spoon into a greased 3-quart casserole dish. Sprinkle with paprika and parsley.
Cover and refrigerate † overnight. *
One hour before serving, remove potatoes from refrigerator. Preheat oven to 350º. Bake potatoes uncovered for 45 to 60 minutes or until thoroughly heated.
Yield: 6 to 8 servings
* Potatoes can be baked immediately if you prefer to eat them the same day. Bake at 350º for 30 minutes or until thoroughly heated.
† If you prefer to freeze them ahead, take them out of the freezer the night before and place them in the refrigerator.
This recipe is a must for Thanksgiving and other gatherings when large amounts of people will be eating mashed potatoes. For our Thanksgivings when we have 20+ people, I usually double this or make 1 1/2 times the recipe.