Make-Ahead Mashed Potatoes

     Make-Ahead Mashed Potatoes

 
 
 
  • 10 medium russet potatoes (about 3½ pounds total), scrubbed clean
  • 1 package (8 ounces) cream cheese, at room temperature
  • ½ cup sour cream (or more, to taste)
  • 4 tablespoons (½ stick) butter, melted (or more, to taste), plus extra for greasing the
  •     baking dish
  • Optional: Heavy (whipping) cream
  • Salt and freshly ground pepper
  • Paprika and/or chopped fresh chives for garnish
 
 
1.      In a large pot, boil potatoes in salted water until tender when pierced with the tip of a sharp knife, 25 to 30 minutes. Drain; when cool enough to handle, peel.
2.      Using an electric mixer, beat the cream cheese, ½ cup sour cream, and 2 tablespoons of the melted butter until blended. Gradually add the hot potatoes, beating until smooth and soft. (If you like your potatoes really fluffy, add more sour cream, softened butter, or heavy [whipping] cream to reach desired consistency.) Season to taste with salt and pepper.
3.      Spoon whipped potatoes into a buttered 2-quart baking dish or ovenproof casserole; brush the surface of the potatoes with the remaining 2 tablespoons melted butter. (At this point, potatoes can be covered with plastic wrap and refrigerated up to 24 hours; return to room temperature before reheating. Or, if potatoes are made only 2 or 3 hours before serving, refrigeration is unnecessary; leave in a cool spot, covered, at room temperature.)
4.      Preheat Dacor oven to 325º Pure Convection. Bake mashed potatoes, uncovered, until heated through, about 30 minutes. (Alternatively, potatoes can be reheated in the Dacor microwave.) Just before serving, sprinkle lightly with paprika and/or chives. Serves 8.
 

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