Make Ahead Mashed Potatoes
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5.0
75 reviews
Excellent
Make Ahead Mashed Potatoes
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Reduce your Thanksgiving Day stress with Make Ahead Mashed Potatoes. These creamy, fluffy potatoes can be mashed a few days in advance and reheated in the oven.
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Ingredients
- 5 pounds potatoes peeled and cut into wedges (see note 1)
- Salt and freshly ground black pepper
- 8 ounces cream cheese cubed (see note 2)
- 1 cup sour cream (see note 3)
- 2 teaspoons onion powder
- 2 egg whites beaten (see note 4)
- 1 tablespoon butter melted
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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.
Equipments used:
Notes
- Potatoes: For the fluffiest, smoothest, and most flavorful mashed potatoes, choose high-starch potatoes like Russet, Idaho, or Yukon gold potatoes. Waxy potatoes (such as new, red, or white varieties) require more mashing to become creamy which could result in gluey, pasty spuds. Save these for another recipe.
- Cream cheese: Reduced-fat cream cheese (sometimes called Neufchâtel) works just as well. Or, substitute half the cream cheese with full-fat goat cheese.
- Sour cream: Or substitute crème fraîche.
- Egg whites: A couple lightly beaten egg whites help stabilize the spuds. Fresh from the egg or pasteurized from the carton is fine.
- Yield: This recipe makes about 12 cups of mashed potatoes, enough for 12 (1-cup) servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Freezing: This recipe has enough fat to protect the potatoes in the freezer for up to 6 months. Wrap tightly in plastic and a layer of aluminum foil, label, and date. Thaw overnight in the refrigerator before reheating.
Nutrition Information
Show Details
Serving
1cup
Calories
259kcal
(13%)
Carbohydrates
35g
(12%)
Protein
6g
(12%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
33mg
(11%)
Sodium
104mg
(4%)
Potassium
860mg
(25%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
406IU
(8%)
Vitamin C
37mg
(41%)
Calcium
64mg
(6%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
75 reviews
Excellent
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