Recipe Background

If your family won't eat 5 pounds of potatoes you can place the recipe in 2 different casserole dishes and serve one later in the week. I have also frozen these, then thawed and baked as directed. I often double this recipe and freeze several batches

Make Ahead Mashed Potatoes

(Prep time: 40 minutes. Baking time: 30-45 minutes)

5 pounds russet, or baking, potatoes
½ cup (1 stick) salted butter
1 cup sour cream (reduced fat is okay to use)
8 ounces cream cheese, softened (reduced fat or fat free is okay to use)
1 teaspoon salt, or to taste

1. Peel and rinse potatoes. Cut potatoes into 2 inch pieces. Place potatoes in a large stock pot and cover with water. Bring water to a boil and continue to boil until potatoes are fork tender, approximately 18-20 minutes.
2. Drain potatoes and add remaining ingredients. Mash potatoes and mix well. To thoroughly mix ingredients you may want to use a hand or stand mixer. Taste and adjust amount of salt if necessary.
3. Transfer mashed potatoes to a shallow baking dish and cover with foil. Potatoes can be kept warm in the oven at this point, refrigerated or frozen.

Yield: 10-15 servings. I often make a full batch and divide the mashed potatoes between two serving dishes. Then I serve one now and serve the other in a few days.

Make ahead tip: These can be made several days ahead and kept in the refrigerator. 45 minutes before serving, place in an oven preheated to 350° and bake for 30-45 minutes or until hot.