Kittencal's Make Ahead Mashed Potatoes
Recipe: #61
August 09, 2011
Categories: Casseroles, Side Dishes, Potatoes, Christmas, Sunday Dinner, Thanksgiving, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"This dish may be assembled and refrigerate for up to 2 days in advance and will save you time and oven space for your holiday dinner but don’t wait until the holidays to make this! --- Use only russet potatoes, prep time includes boiling the potatoes"
Ingredients
Nutritional
- Serving Size: 1 (295 g)
- Calories 395.3
- Total Fat - 20.8 g
- Saturated Fat - 13.1 g
- Cholesterol - 57.6 mg
- Sodium - 1033.4 mg
- Total Carbohydrate - 37.2 g
- Dietary Fiber - 5.5 g
- Sugars - 2.9 g
- Protein - 16.1 g
- Calcium - 421.9 mg
- Iron - 1.2 mg
- Vitamin C - 20.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Grease a 13 x 9-inch casserole dish.
Step 2
Cook potatoes in a large pot of boiling water with 1 tablespoon salt and 1 tablespoon white vinegar until just fork-tender (do not cook the potatoes until very soft just until a fork goes easily into the potatoes all the way) drain and place in a large bowl.
Step 3
Using an electric mixer beat the hot potatoes until just semi smooth and still a little chunky (I use my Kitchen Aid stand mixer for this).
Step 4
Add in cream cheese, sour cream, butter, onion powder, salt and black pepper. continue beating until combined and smooth.
Step 5
Spread the mixture into prepared baking dish.
Step 6
If desired you may sprinkle the top lightly with paprika, then allow to come down to room temperature.
Step 7
Cover and refrigerate for up to 24 hours the potatoes must be completely cooled before covering).
WHEN READY TO BAKE
Step 8
Bake uncovered in a preheated 350 degree F oven about 25-30 minutes or hot.
Step 9
If desired sprinkle the shredded cheddar cheese on top and return to oven to melt (about 3 minutes).
Tips
No special items needed.