Make Ahead Mashed Potatoes
User Reviews
5
Make Ahead Mashed Potatoes
Description
Make Ahead Mashed Potatoes feature peeled and wedge-cut high-starch potatoes cooked until tender, then mashed uniformly with cream cheese to create a creamy base. Sour cream and onion powder add tangy and savory notes, while beaten egg whites are folded in to stabilize the mixture and improve texture. Once combined, the potatoes are placed in a buttered baking dish, covered, and chilled overnight. Baking at 350°F warms and sets the potatoes, with the melted butter enhancing richness and surface appeal when uncovered for the final few minutes.
The result is mashed potatoes that maintain a fluffy and smooth consistency without becoming gluey, thanks to careful potato selection and the use of stabilizers. These potatoes work well as a side dish for traditional or holiday dinners, providing comforting creaminess and a touch of tang from the sour cream.
Choose Russet or Yukon gold potatoes for best results, as waxy varieties tend to require more mashing and may result in a pasty texture. The recipe yields about 12 cups of mashed potatoes, enough for roughly 12 servings. Leftovers can be refrigerated up to four days or frozen for six months, properly wrapped. Thaw completely before reheating to maintain texture.
High-starch potatoes like Russet or Yukon gold yield the best creamy texture; avoid waxy potatoes for this recipe.Egg whites help stabilize the mashed potatoes to hold their shape after baking.Store leftovers covered in the refrigerator up to 4 days or freeze for up to 6 months.Thaw frozen mashed potatoes overnight in the refrigerator before reheating.This recipe makes about 12 cups, suitable for 12 one-cup servings.
Ingredients
- 5 pounds potato peeled and cut into wedges (see note 1
- salt freshly ground
- black pepper freshly ground
- 8 ounces cream cheese cubed (see note 2)
- 1 cup sour cream (see note 3)
- 2 teaspoons onion powder
- 2 egg beaten (see note 4, white
- 1 tablespoon butter melted
Instructions
- In a Dutch oven or large stockpot, add potatoes and 2 tablespoons salt. Add cold water to cover potatoes by 1 inch.
- Over medium-high heat, bring to boil and partially cover pot. Cook until potatoes are tender and a fork can be easily slipped into the center, stirring once or twice, about 10 to 15 minutes. Drain well, tossing in colander to remove excess water.
- Wipe pot dry. Return potatoes to pot, add cream cheese, and mash to a uniform consistency. Mix in sour cream, onion powder, and salt and pepper to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper). Fold in egg whites until blended.
- Transfer to a greased 3-quart baking dish. Drizzle potatoes with melted butter. Cover and refrigerate overnight.
- Remove potatoes from refrigerator 30 minutes before baking. Preheat oven to 350 degrees. Bake, covered, for 50 minutes. Uncover potatoes; bake 5-10 minutes longer or until a thermometer inserted into the potatoes reads 165 degrees.
Notes
- Use high-starch potatoes such as Russet or Yukon gold for creamy, fluffy mashed potatoes rather than waxy varieties.
- Egg whites help to stabilize the mashed potatoes, ensuring they hold together well after baking.
- Leftover mashed potatoes can be stored in the refrigerator for up to 4 days, covered.
- For longer storage, freeze the mashed potatoes wrapped tightly; they keep for up to 6 months.
- Thaw frozen mashed potatoes overnight in the refrigerator before reheating to maintain quality.
- The recipe yields approximately 12 cups of mashed potatoes, enough for about 12 servings of 1 cup each.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings (1 cup each)
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 259kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 104mg | 4% |
| Potassium | 860mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 406IU | 8% |
| Vitamin C | 37mg | 41% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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