Community Pick
Make Ahead Mashed Potatoes
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These potatoes are so creamy! I received the recipe from a friend at work. Cooking time includes both boiling and baking. Add 30 minutes standing time, if you refrigerate before baking.
- Ready In:
- 1hr 15mins
- Serves:
- Units:
Nutrition Information
180
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ingredients
- 3 lbs potatoes (about 4 large)
- 1⁄2 teaspoon salt
- 2 tablespoons butter or 2 tablespoons margarine
- 2 (3 ounce) packages cream cheese, softened
- 2⁄3 cup sour cream
- 1⁄4 cup milk
- 3⁄4 teaspoon salt
- 1 tablespoon butter or 1 tablespoon margarine, melted
- 1⁄2 teaspoon paprika
directions
- Place potatoes in a saucepan; add water to cover and 1/2 teaspoon salt.
- Bring to a boil; cover, reduce heat to medium and simmer for 25 minutes or until pototoes are tender.
- Drain.
- Peel potatoes; place in a large mixing bowl, and mash with a potato masher.
- Add 2 tablespoons butter, cream cheese, sour cream, milk and 3/4 teaspoon salt.
- Mix until all ingredients are blended.
- Spoon mixture into a lightly greased 12X8X2-inch baking dish.
- Brush top of mixture with melted butter; sprinkle with paprika.
- Bake immediately, or cover and refrigerate.
- If refrigerated, let stand at room temperature for 30 minutes before baking.
- Bake at 350F, uncovered for 30 minutes or until hot.
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Can these mashed potatoes be frozen?
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If they come out a little runny will refrigerating overnight and baking the next day help them become less runny? Thanks!
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3 pounds for 11 servings? Can anyone who’s cooked more with the same amount of other ingredients? 5 pounds would work with the same amounts of cream cheese etc?
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I’m just curious the difference in boiling the potatoes as is then peeling and preparing? Would it be just the same if I peeled, boiled and mash them and prepared as directly? Thanks!
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How long do you bake.
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