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Make-Ahead Mashed Potato Casserole
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Brief Description
Mashed potatoes mixed with sour cream, cream cheese and butter, chilled overnight, and then baked.
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Main Ingredient
potatoes
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Category: Vegetables
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Cuisine: Southern
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Prep Time: 20 min(s)
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Cook Time: 85 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
When oven space is needed, reheat potatoes in microwave on HIGH in 1-minute increments, stirring each time, until hot. (Top of casserole will not brown).
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Posted By: vastrother@aol.com
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Posted On: Feb 23, 2017
Number of Servings:
Ingredients:
- 3 pounds - small russet potatoes peeled, cut into 3-inch chunks
- 1 tablespoons - kosher salt
- 6 cloves - garlic peeled
- 1 - bay leaf
- 4 sprigs - thyme (3-inches each)
- 1 packages - 8 oz. cream cheese at room temperature
- 6 tablespoons - butter at room temperature
- 1 cups - sour cream (full fat)
- 3/4 cups - to 1 cup whole milk warmed
- 1 teaspoons - seasoned salt or to taste
- - freshly ground black pepper to taste
- 2 tablespoons - butter cut into bits and chilled
Directions:
Generously butter a shallow 2-1/2 quart gratin dish or baking dish.
Place potatoes in a large pot and cover with cold water to a depth of 2 inches. Add kosher salt, garlic, bay leaf, and thyme. Bring to a boil over high heat, then reduce heat, partially cover, and simmer until potatoes are tender, about 20 minutes. (Do not let potatoes break apart or become waterlogged).
Drain well and let stand until potatoes steam dry and edges look chalky, about 3 minutes. Discard bay leaf and thyme stems.
Press hot potatoes and garlic through a food mill or ricer into a large bowl (OR mash them as smooth as possible with a hand-held potato masher).
Add cream cheese, butter, sour cream, and 3/4 cup of milk to the warm potatoes; stir until smooth. The mixture will firm as it chills overnight, so at this point it should be slightly softer than you want to serve it. Season with seasoned salt and pepper.
Scrape potatoes into the prepared dish and smooth the top. Dot the top with the bits of chilled butter. Cover the dish tightly with a lid or plastic wrap and refrigerate overnight or up to 2 days ahead.
When ready to bake, preheat oven to 350 degree F. Remove plastic wrap or lid and bake until top is golden brown and potatoes are heated through, about 1 hour.
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