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Make-Ahead Mashed Potato Casserole
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Brief Description
Cooked potatoes mashed with butter, cream cheese, sour cream and seasonings; prepped a day ahead and then baked.
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Main Ingredient
potatoes
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Category: Vegetables
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Cuisine: American
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Prep Time: 510 min(s)
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Cook Time: 60 min(s)
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Recipe Type: Private
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Source:
Press Enterprise and Cathy D'Ambrosio Recipe adapted from Rick Rodger's
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Tags:
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Notes:
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Posted By: snsdambrosio
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Posted On: Jun 04, 2020
Number of Servings:
Ingredients:
- 5 pounds - baking potatoes (such as russets) peeled, cut into 2-inch chunks
- 8 ounces - cream cheese cut into chunks, at room temperature
- 1 cups - sour cream
- 1/2 cups - whole milk
- 1/2 cups - (1 stick) unsalted butter 6 Tbsp at room temp, 2Tbsp cut into small cubes
- - kosher salt and ground black or white pepper
- 5 pounds - baking potatoes (such as russets) peeled, cut into 2-inch chunks
- 8 ounces - cream cheese cut into chunks, at room temperature
- 1 cups - sour cream
- 1/2 cups - whole milk
- 1/2 cups - (1 stick) unsalted butter 6 Tbsp at room temp, 2Tbsp cut into small cubes
- - kosher salt and ground black or white pepper
Directions:
Place potatoes in large pot, then add enough cold water to cover them by 1 inch. Add a generous spoonful of salt, then cover pot and bring to a boil over high heat.
Set lid ajar and reduce heat to medium-low. Cook potatoes at a steady simmer until they are barely tender when pierced with the tip of a small, sharp knife, about 20 to 25 minutes.
Drain the potatoes well. Return the potatoes to the pot.
Cook them over medium-low heat, stirring almost constantly, until the potatoes begin to film the bottom of the pot, about 3 minutes.
Add the cream cheese. Using a handheld electric mixer, whip potatoes until cream cheese melts. Add sour cream, milk and 6 tablespoons of room-temperature butter. Mix well.
Season to taste with salt and pepper.
Use a bit of butter to lightly coat a 13-by-9-inch baking dish. Transfer potatoes to baking dish, smoothing the top. Dot the top of the casserole with the 2 tablespoons of cubed butter. Let cool completely.
Cover with plastic wrap and refrigerate for up to 1 day. Remove from the refrigerator 1 hour before the final baking.
When ready to reheat, position a rack in the center of the oven and heat oven to 375 degrees F.
Uncover the casserole, bake it until the top is lightly browned and casserole is heated through, about 30 minutes. Serve hot.
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