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Make Ahead Mashed Potatoes

Incredible Make Ahead Mashed Potatoes


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Ingredients

Scale
  • 34 pounds Potatoes (910 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

  1. For boiling whole with the skins on:
  2. 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
  3. For peeled and quartered potatoes:
  4. 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.
  5. Place cooked potatoes in a large bowl and mash (or use a ricer) with butter. Then add cream cheese, sour cream and salt.
  6. Spread in 9×13 casserole dish.
  7. 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).
  8. Allow to defrost and then bake uncovered in a preheated 350 oven for 30-45 minutes.
  9. Garnish with some melted butter, freshly ground pepper, paprika and/or chives.