Make Ahead Mashed Potatoes Recipe

Overhead of mashed potato dish on wood surface
Maren Caruso / Getty Images
  • 55 mins
  • Prep: 15 mins,
  • Cook: 40 mins
  • Yield: 12 to 25 servings

Make these mashed potatoes up to a week ahead of time so you can concentrate on the rest of the meal. The mashed potatoes are rich with the flavors of cream cheese and sour cream.

What You'll Need

  • 15 medium (5 pounds) potatoes (peeled and quartered)
  • 6 ounces  cream cheese (room temperature)
  • 1 cup  sour cream
  • 2 teaspoons onion powder
  • 1 teaspoon  salt
  • 1/2 teaspoon  pepper
  • 2 egg whites, slightly beaten
  • 1 tablespoon butter or margarine

How to Make It

Spray a large dish with vegetable oil cooking spray. In a large pot of boiling water over medium-high heat, cook potatoes until tender when pierced with a fork; remove from heat and drain. Mash potatoes until there are no lumps. Add cream cheese, sour cream, onion powder, salt, pepper, and egg whites; blend well. Dot with butter or margarine. Cool slightly, cover, and refrigerate.

Preheat oven to 350 degrees F.

Take mashed potatoes out of the refrigerator 30 minutes before baking. Bake, covered, 40 minutes or until steaming hot in center. Remove from oven and serve immediately.

NOTE: This can be made up to a week ahead. If preparing ahead, place in an ovenproof baking dish, allow to cool slightly, cover, and refrigerate.

Source: by Linda Stradley and Andra Cook (Falcon Pub)
Reprinted with permission.

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