Make-Ahead Mashed Potatoes

Description :

These make-ahead mashed potatoes can be made several days ahead and stored in the fridge to save you time on busy holidays.

Ingredient :

  • 5 pounds Yukon Gold potatoes, cubed

  • 8 ounces sour cream

  • 2 (3 ounce) packages cream cheese

  • ½ cup milk

  • 2 teaspoons onion salt

  • ground black pepper to taste

Direction :

  1. Place potatoes in a large pot of lightly salted water. Bring to a boil and cook until tender, about 15 minutes; drain.

  2. Transfer potatoes into a large bowl and mash. Stir in sour cream, cream cheese, milk, onion salt, and pepper until well combined. Transfer into a large casserole dish.

  3. Let potatoes cool completely, 15 to 20 minutes. Cover with aluminum foil and refrigerate for up to 2 days.

  4. When ready to bake, remove casserole from the refrigerator and let sit for 30 minutes on the counter. Preheat the oven to 325 degrees F (165 degrees C).

  5. Bake, covered, in the preheated oven for 50 minutes.

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