Linda's Make-Ahead Mashed Potatoes
I always thought of mashed potatoes as something you had to make just prior to eating – not very convenient when you are having a dinner party or dinner for a group when you want to spend time with everyone instead of alone in the kitchen. My mom's cousin Linda proved me wrong when I asked for her famous Thanksgiving mashed potato recipe and she shared her make-ahead version with me. Who knew? She says the secret is the cream cheese, which gives them a creamy consistency. You have to try these! They are truly some of the best mashed potatoes that I've ever had.
Ingredients
- 9 large Russet potatoes, cubed and boiled until soft
- 8 ounces cream cheese
- 1 cup sour cream
- 2 teaspoons onion salt
- 1 teaspoon Kosher salt
- 1/2 teaspoon pepper
- 3 tablespoons butter
Preparation
Cool the potatoes slightly and mash. Add the rest of the ingredients and beat with an electric mixer until light and fluffy. Transfer to a casserole; cool and refrigerate for up to 3 days.
Bring the potatoes to room temperature prior to reheating. Heat the potatoes at 350°F for at least 30 minutes, or until warmed through.
