When I started out doing Thanksgiving dinners, I would have never imagined making the mashed potatoes ahead of time. When a friend of mine suggested she was making this dish for a party she was going to, I was stunned. Seriously, "I thought"??? The very idea of having my all time favorite side dish at the ready for any time I wanted was an incredible idea. It was quite a revelation. Every time potatoes go on sale now, I get lots of them now and make these up.
5 pounds potatoes, peeled & quartered
8 ounces cream cheese, softened
8 ounces sour cream
4 tablespoons butter
1/4 cup Milk
1 teaspoons salt
1/4 cup Milk
1 teaspoons salt
1/4 teaspoons pepper
1 teaspoons onion powder
1 teaspoons onion powder
1 teaspoon garlic powder
1 Tablespoon Butter, Melted for the top
1 Tablespoon Butter, Melted for the top
- Boil potatoes until tender.
- Beat softened cream cheese, sour cream, butter, hot potatoes, and seasonings.
- Beat until smooth adding small amounts of milk as needed
- Pour into 2 8x8 casserole dishes for freezing or enjoy as is.
- After defrosting ~ to serve: Place thawed potatoes in a crock pot and cook on low for 2-3 hours. This option is great for keeping it warm for a big dinner.
- Alternatively, top thawed casserole dish with melted butter. Place in oven to bake at 350 degrees for 30 minutes. Double bake time if not thawed.
Note: I occasionally add an egg if I am going to be baking them in the oven. I think this allows them to stay light and fluffy. It is not necessary though.
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I ended up increasing the salt 1/2 tea, and doubling the garlic and onion powders.
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