Make Ahead Mashed Potatoes

This recipe for mashed potatoes is good for those times when you are feeding a crowd and you don't want to be stuck in the kitchen mashing potatoes while you are supposed to be slicing the turkey and making the gravy. It is also great for potluck gatherings.

The potatoes can be made up to three days in advance and refrigerated. In a pinch, especially if you only have one oven, they can be partially cooked in a microwave, and then finished in the oven once you've removed the Thanksgiving turkey or Christmas roast.

The cream cheese and sour cream add sort of a "twice baked potato" flavor. In my mind that's a good thing.

More great holiday sides:

Creamed Lima Beans with Bacon

Cheesy Corn Casserole

Balsamic and Ginger Glazed Carrots

Roasted Cipollini Onions

Make Ahead Mashed Potatoes

Serves approximately 16

Ingredients

5 to 6 pounds of russet potatoes
8 ounces of cream cheese, cut into 1 inch cubes
1 cup of sour cream
1 stick of butter, cut into 1/2 inch cubes
garlic salt, to taste
pepper, to taste
paprika - optional
scallions or chives - optional

Instructions

Peel and cut the potatoes into approximately 2 inch chunks
Just cover the potatoes with water and bring to a boil
Simmer for about 15 to 20 minutes, until the pieces can be pierced easily with a fork, but not falling apart
Drain into a colander and return the potatoes to the pan
Mash the potatoes with a masher
Add the cream cheese, sour cream, half of the butter, garlic salt, and pepper
Mash with a masher or mix with a hand mixer until fully incorporated
Mix in optional scallions or chives
Place the potatoes into a buttered 3 quart casserole and dot the top with the rest of the butter
Sprinkle with paprika
At this point, the dish can be refrigerated up to three days, or frozen prior to baking
Bring to room temperature and bake covered in a 375 degree F oven for 50 to 60 minutes
Garnish with extra chives or green onions if you like