My family loves mashed potatoes but I don't always have time to make them or don't want to have to fuss with mashing and mixing right before dinner. This make ahead mashed potato recipe solves both problems. It can be made several days ahead and kept in the refrigerator.
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
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.
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