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Make Ahead Mashed Potatoes Recipe

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Make Ahead Mashed Potatoes Recipe

© 2011 Aubrey Franchell, licensed to About.com, Inc.
Make these mashed potatoes up to a week ahead of time so you can concentrate on the rest of the meal. The mashed potatoes are rich with the flavors of cream cheese and sour cream.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 12 servings

Ingredients:

  • 15 medium (5 pounds) potatoes, peeled and quartered
  • 6 ounces cream cheese, room temperature
  • 1 cup sour cream
  • 2 teaspoons onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 egg whites, slightly beaten
  • 1 Tablespoon butter or margarine

Preparation:

Spray a large casserole dish with vegetable-oil cooking spray. In a large pot of boiling water over medium-high heat, cook potatoes until tender when pierced with a fork; remove from heat and drain. Mash potatoes until there are no lumps. Add cream cheese, sour cream, onion powder, salt, pepper, and egg whites; blend well. Dot with butter or margarine. Cool slightly, cover, and refrigerate.

Preheat oven to 350 degrees F. Take mashed potatoes out of the refrigerator 30 minutes before baking. Bake, covered, 40 minutes or until steaming hot in center. Remove from oven and serve immediately.

Yield: 12 to 25 servings

NOTE: This can be made up to a week ahead. If preparing ahead, place in an ovenproof baking dish, allow to cool sllightly, cover, and refrigerate.

Source: What's Cooking America by Linda Stradley and Andra Cook (Falcon Pub)
Reprinted with permission.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
EXCELLENT! A+, Member Daxtonsnana

I made these for Thanksgiving and they were wonderful. No icky taste at all. We reheated them a couple of days after the holiday to go with our leftovers and they were just as good as they were on the 1st day. I liked the idea of making them ahead so that it saved me time to do other things. Delicious!

78 out of 78 people found this helpful.

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