Kittencal's Make Ahead Mashed Potatoes
August 09, 2011
Categories: Comfort Food, Dinner, Casseroles, Side Dishes, Vegetables, Potatoes, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, Christmas, Entertaining, Fall/Autumn, Sunday Dinner, Thanksgiving, Winter, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Make it from scratch, Kosher Dairy 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"
- 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
Grease a 13 x 9-inch casserole dish.
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.
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).
Add in cream cheese, sour cream, butter, onion powder, salt and black pepper. continue beating until combined and smooth.
Spread the mixture into prepared baking dish.
If desired you may sprinkle the top lightly with paprika, then allow to come down to room temperature.
Cover and refrigerate for up to 24 hours the potatoes must be completely cooled before covering).
WHEN READY TO BAKE
Bake uncovered in a preheated 350 degree F oven about 25-30 minutes or hot.
If desired sprinkle the shredded cheddar cheese on top and return to oven to melt (about 3 minutes).
Tips & Variations
No special items needed.