If you are planning to make Mashed Potatoes for your Thanksgiving dinner, consider this recipe. It is a make ahead version of Mashed Potatoes that you could make today! Check one thing off the day of list.
I have used this recipe for a few years and love it. Yes it calls for cream cheese, but that is what keeps the potatoes creamy. I love using Yukon Gold Potatoes for Mashed Potatoes. I think they are smoother and tasted better. But you can use Russet's or your favorite potato.
6lbs Yukon Gold Potatoes
1 stick of melted butter
1 cup sour cream
8oz cream cheese, room temperature
Salt and Pepper to taste
- Peel and cut potatoes making sure that all pieces are equal size so that they all cook at the same rate.
- Place potatoes in a large pot and fill with room temperature water, cover. Place on the stove on high heat until they come to a rolling boil. Boil potatoes for about 10-15 minutes or until you cannot pick the potatoes up when you pierce with a fork.
- Using a colander, strain the potatoes to get rid of all the water. Place potatoes back into the pot or a large bowl.
- Using a hand mixer, mash the potatoes with the mixer off to break the potatoes down to smaller pieces. When they have been smashed some, add butter, sour cream and cream cheese.
- Turn the hand mixer on and whip the potatoes to incorporate the other ingredients. Add salt and pepper. If the potatoes are to think for your liking, add more milk until you get the consistency you want. I like mine a little think but others like them thinner. It's a personal preference.
- You can eat them now they way they are OR if you are making them ahead, place in a glass 9 x 11in casserole dish. Cover with foil and refrigerate until ready.
- Day of use, remove potatoes and preheat oven to 350 degrees and bake your potatoes uncovered for about 40-50 minutes or until warm through. Depending on the thickness of your potatoes, it could take more or less time.