19 November 2013

Tasty Tuesdays {Make-Ahead Mashed Potatoes}

If you're anything like I am, then you are probably thinking ahead to next week's big holiday meal and determining what you can make beforehand in order to make your job easier on the big day.  

Well, here is a great recipe for helping with that!  These are super yummy mashed potatoes--full of flavor!!

Make-Ahead Mashed Potatoes
5 lbs. potatoes
1-2 tsp. minced garlic
8 oz. cream cheese, softened
1 stick butter, softened
1 cup sour cream
Onion powder, to taste
White Pepper, to taste
Kosher salt, to taste
Boil potatoes with the minced garlic (if you don't have minced garlic, you can add
garlic powder later when you add the other seasonings) until ready to mash 
(about 8-10 minutes).  Remove from heat; drain well.  
Add cream cheese, butter, and sour cream.  Stir to allow these to begin to 
melt into the potatoes.
Add onion salt to taste (I just sprinkle a nice coating across the top of the
potatoes).  Next add the white pepper to taste (you can sub black pepper
if you don't have white, but white is SO yummy!).  Then add about 1 tsp. salt.  
Using a hand masher begin to mix the potatoes very well.  If you like super
smooth potatoes you can transfer them to your mixer or use a hand mixer to
blend them.  Personally, I prefer to have a few lumps in my potatoes so 
I use a hand masher:).
When the potatoes are mashed/whipped to your favorite consistency you can
1. transfer them to a serving bowl and dig in
2. transfer them to a baking dish, cover them well
and pop them in the fridge for up to 3 days
3. transfer them to a baking dish and pop them into
the freezer for a couple of weeks or so.

If you chose option #2, then when you're ready to reheat them simply
dot the top of them with a few butter pats then 
pop them into a cold oven then turn the oven on to 350F 
(this allows your dish to heat up with the oven) and bake for
about 30-45 minutes.

If you chose option #3, take the potatoes out of the freezer a couple of hours 
before you're ready to bake them.  Dot the top with butter pats, pop into a cold oven
(for the same reasons as above), and bake at 350F for 45 minutes or until potatoes
are heated through.  

*When reheating them be careful not to get them too browned on the bottom.
Stir them occasionally to help distribute the heat evenly as well.

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1 comment:

Nancy@ThereIsGrace said...

Yum! can't wait to try these!!