How to Make Mashed Potatoes Ahead of Time

During the busy holiday season, it’s always helpful to utilize recipes that can be made ahead of time. Mashed potatoes are a great side dish for Thanksgiving, Christmas or any time of year but they don’t always taste their best when reheated. Instead, try using this recipe that is specifically meant to be made ahead of time.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• potatoe ricer or potato masher
• large bowl
• 5 lbs. Yukon Gold potatoes
• 8 ounces cream cheese
• 1 cup sour cream
• 4 ounces cheddar cheese
• 1/2 cup parmesan cheese
• salt, pepper, butter
• chopped scallions
• casserole dish
• oven
• refrigerator

1. Boil 5 pounds of peeled Yukon Gold potatoes until cooked. Let the potatoes cool and cut them into small pieces.

2. Put the cooled potato pieces through a potato ricer. If you don’t have a potato ricer, mash the potatoes in a large bowl using a potato masher.

3. Mix in 8 ounces of cream cheese, 1 cup sour cream, 4 ounces white sharp cheddar cheese and 1/2 cup of Parmesan cheese until blended.

4. Add salt, pepper and butter to taste.

5. Put the mashed potato mixture in an oven-proof casserole dish.

6. Sprinkle chopped scallions on top.

7. Refrigerate the potatoes until 1 hour before you want to bake them.

8. One hour before baking time, take the potatoes out of the refrigerator to bring then to room temperature.

9. Preheat oven to 350 degrees.

10. Bake potatoes at 350 degrees for 45 minutes.

Tips & Warnings

• Use good quality ingredients.
• You can lower the calorie and fat content in this recipe by using light sour cream.