I posted a picture on Twitter yesterday of these easy make-ahead mashed potatoes. Today is not only Father’s Day but my mother’s birthday as well. I was responsible for sides and desserts so I wanted to be able to prepare some food ahead of time so I wouldn’t be cooking all day today. These potatoes are always a hit and fit the bill just right. Thanks to Taste of Home Magazine I’ve been making these potatoes for years.
10 large potatoes, peeled and quartered
1 cup (8oz) sour cream
1 pkg (8oz) cream cheese, softened
6 tablespoons butter or margarine, divided
2 tablespoons dried minced onion ( I use onion powder)
1/2 to 1 teaspoon salt
Place potatoes in a Dutch oven or large kettle: cover with water and bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are tender. Drain and place in a bowl; mash. Add sour cream, cream cheese, 4 tablespoons butter, onion and salt; stir until smooth and the cream cheese and butter are melted. Spread in a greased 13-in. x 9-in. x2-in. baking dish. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Refrigerate or bake immediately, covered at 350 degrees for 40 minutes; uncover and bake for 20 minutes longer. If potatoes are made ahead and refrigerated, let stand at room temperature for 30 minutes before baking.
Yield: 12 servings.
I’m with you Miss Donna! 🙂
i’m all for side dishes like this where you can get all of the prep work done and out of the way, and then cook it later. thanks for sharing!
These look AWESOME!! And pretty easy! Time-consuming … but that’s okay when they’re so delicious, right?! 🙂
I’ll have to try them sometimes. Thanks for sharing!
Not as work-intensive as it sounds and oh, so yummy~
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