My children love mashed potatoes . . . it’s another comfort food we’re addicted to. But I don’t love to peel, cook, and mash them! So when I make them, I make a big batch and freeze half of them for another time. This recipe is great, because I can make it on Saturday night, freeze half of it right away, put the other half in the refrigerator which I can then put in the oven on low Sunday during church to eat with our dinner. I many times will take out my frozen mashed potatoes and use them as a meal with my frozen meatloaves. Yay–there’s no cooking on that night! I also think that this recipe is yummy enough to eat without gravy!
Recipe for Make Ahead Mashed Potatoes
Ingredients and Directions:
10 large potatoes–boil, drain, mash (I did about 5 pounds of potatoes.)
- 1 c. sour cream
- 8 oz. cream cheese
- 4 T. butter
- 2 T. dry minced onion
- 1/2 tsp. salt
- 2 T. butter
- paprika (if desired)
Melt 2 T. butter and drizzle over all. Sprinkle with paprika. (These last two steps are optional.) Refrigerate or bake covered at 350 for 40 minutes; uncover and bake for 20 more minutes.** If refrigerated, let sit at room temperature 30 minutes and then bake. Serves 12. If frozen, defrost, then bake as instructed above.
(**Another similar recipe said that if baked right away, that it could be baked for only 30 minutes uncovered until lightly golden and heated through. If made the evening before, and refrigerated, then more time should be allowed for heating in the oven.)