Make-Ahead Mashed Potatoes
Mmmmm, mashed potatoes and gravy! Can you tell that for me, Thanksgiving is all about the side dishes? Turkey’s OK, but what really gets me fired up are all of the once-a-year traditional foods we eat along with the bird.
These are not light. Not great for you, but they’re a rich, creamy, easy and indulgent holiday side-dish that you can make several days ahead and store in your fridge.
Sarah’s Make-Ahead Mashed Potatoes
5 lbs. yellow or Yukon Gold potatoes, peeled, cooked and mashed 8 oz. cream cheese 8 oz. sour cream 1/2 stick salted butter 1/2 c. whole milk Kosher salt and freshly ground black pepper to taste
Combine the mashed potatoes, butter, cream cheese, sour cream and milk. Add salt & pepper to taste. Mix well and place in a large, oven-proof casserole. Cover and bake at 325 degrees for 50 minutes.
If you do make these ahead and put them in the fridge, removed them from the fridge 30 minutes before you intend to bake them.
Yields 12 servings.
© 2009, Sarah. All rights reserved.
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