My family has been enjoying these Make Ahead Mashed Potatoes since 1990, which is when we found the recipe (pictured below) in our local newspaper. You remember newspapers, magazines and hard cover cook books right? Weird, I know but that’s how we used to find new recipe ideas! It seems antiquated now and I’m sure most of the under 30 crowd will never know the level of excitement that comes over you when you are flipping through a magazine or newspaper and come across a new recipe that you can’t wait to try! Ahhh…the memories! Those were the good old days, way before the Internet and, the biggest recipe box on the planet, Pinterest!
There are few things more stressful than making mountains of mashed potatoes at the last minute for your holiday dinner. You want those creamy yummy mashed potatoes to go on the table steaming hot and ready to be devoured by the masses of drooling guests at your holiday dinner. Right!?! That means a lot of peeling, chopping, boiling, mashing and seasoning at the last minute. Who has time for that? Nobody! And even if you do have time why would you if you can make these Make Ahead Mashed Potatoes the day before!
Don’t get me wrong, I love me some fluffy, creamy, buttery, freshly mashed potatoes and, since the hubbster is a “meat and potatoes” guy I make them often, really, really often. However, all of that peeling, chopping, boiling, mashing and seasoning right before a holiday meal is just not for me. So many issues come up at the last minute when you are preparing a holiday meal that worrying about the mashed potatoes should not be one of them.
These Make Ahead Mashed Potatoes are easy and really yummy. They are perfectly seasoned with cream cheese, sour cream, butter, garlic salt, and onion powder. Make them the day before and forget about them till you pop them in oven about an hour before you are ready to serve.
Once you and your guests taste them you will never make old fashioned mashed potatoes for your holiday meal again!
- 5 pounds potatoes – peeled and quartered
- 1 cup sour cream
- 1 8 ounce package cream cheese – room temperature
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 to 1 cup milk
- 2-3 tablespoons butter
- In a large pot cover the potatoes with water and bring to a boil
- Boil approximately 25-30 minutes or until tender – drain well
- Mash potatoes with potato masher or mixer
- Mix in the sour cream, cream cheese, butter and seasonings until smooth.
- Gradually beat in enough of the milk to make the potatoes smooth and fluffy
- Turn into a buttered 3 quart casserole dish or a 13 x 9 dish – spread evenly
- Dot with the remaining 2-3 tablespoons of butter
- Refrigerate up to 24 hours
- Bake uncovered in a 350 degree oven x 45 minutes
- Serves #10-12
Totally ignore the terrible picture of my potato casserole! I left it in the oven for a few minutes too long while I was playing with my grandsons so it is a little too brown on top for my photos. It did not affect the flavor of the potatoes though. They were still soooo yummy !