Happy Friday everyone! Are you going to be preparing for your Thanksgiving Day Feast, or putting up Christmas decorations this weekend? I plan on doing some of both–yeah! Here is the Make Ahead Mashed Potatoes recipe that I promised in the perfect roast turkey post a couple of days ago. These mashed potatoes are seriously amazing perfect for special occasions! We are talking butter, cream cheese and sour cream –yum! Not only does this recipe make divine tasting mashed potatoes, but it is especially awesome, because you can make them ahead of time and pop them in the freezer for up to 2 weeks! I promise that making them ahead of time, does not change the flavor or consistency! You will not be able to tell at all that they had been frozen once you bake them in the oven before serving. It is so nice to have one less thing to do on the big day. Check mashed potatoes off your list this weekend and have more time to enjoy your family on Thanksgiving!
A couple mashed potato tips:
Something I learned from Bon Appetit: When you combine the butter and the hot potatoes first and then add the dairy, the butterfat coats the potato starches, preventing the dish from ever getting sticky, gluey, or gummy.
I also learned that you do not have to boil your potatoes –if you prefer you can bake them first in the skins and then peel them before mashing with the other ingredients. I have never done this method for mashed potatoes, but it totally makes sense because too much liquid makes form gummy mashed potatoes (yuk). You could control the water by leaving them whole and unpeeled to boil. I grew up peeling and quartering the potatoes before boiling, which seems faster to me. They don’t have to boil as long, but make sure you drain them well after. Remember water is the enemy to fluffy mashed potatoes!
Other Make Ahead Recipes for Thanksgiving:
Buttermilk Rolls (make the dough 5-7 days ahead)
Sweet and Spicy Spinach Salad with Maple Cider Vinaigrette (make the glazed nuts and dressing weeks ahead)
Pumpkin Cream Trifle (Make everything ahead of time and assemble the morning of)
Caramel Banana Cream Pie (Make the Dulce de Leche and the pie crust weeks before.)
And don’t forget this amazing Pumpkin Cranberry Bread--the perfect Thanksgiving Day snack!
Print
Incredible Make Ahead Mashed Potatoes
Ingredients
- 3–4 pounds Potatoes (9–10 medium)
- 1/2 cup Butter (1 stick)
- 8 oz package of Cream Cheese
- 1 cup Sour Cream
- 1 tsp salt
- Garnish: Paprike, pepper or chives
Instructions
- For boiling whole with the skins on:
- Place potatoes in a large pot and pour in cold water to cover by 1″. Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil. Reduce heat and simmer until potatoes are very tender but not crumbly, 30–40 minutes. Drain and return potatoes to warm pot to dry (off heat).Peel off skins
- For peeled and quartered potatoes:
- Place potatoes chunks in pot and pour in cold water to cover by 1″. Add about a teaspoon or so of salt, and bring to a boil. Reduce heat and simmer until potatoes are very tender, but not crumbly, 20-25 minutes. Drain well.
- Place cooked potatoes in a large bowl and mash (or use a ricer) with butter. Then add cream cheese, sour cream and salt.
- Spread in 9×13 casserole dish.
- At this point you can cover and refrigerate for 2 days or freeze for 2 weeks (make sure to cover tightly with plastic wrap and tin foil).
- Allow to defrost and then bake uncovered in a preheated 350 oven for 30-45 minutes.
- Garnish with some melted butter, freshly ground pepper, paprika and/or chives.
Recipe Source: My friend Celeste W.
Leave a Reply