Make-Ahead Mashed Potatoes

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Make-Ahead Mashed Potatoes

Number of servings: 10 - 12
Estimated Prep Time: 25 minutes
Estimated Cooking Time: 70 minutes

You can use up to 5 pounds (2 kg) of potatoes. If you do, increase the milk a bit more.

Use a chopped herb such as chive or parsley. Dried is fine, or omit altogether.

Don't even think about the fat content in this dish! But if you do, you can reduce it marginally by using lower-fat cream cheese and sour cream, and skim milk.

Ingredients

4 pounds Potatoes floury

8 oz Cream Cheese

8 oz Sour Cream

1 cup Milk

1/2 teaspoon Salt

1/2 teaspoon White Pepper

2 tablespoons Butter

Herbs (chopped)

Dried Bread Crumbs

Directions

Cooking at: 375 F / 190 C / Gas Mark 5

Put a pot of water on to get started boiling.

Peel then boil potatoes until tender, then drain.

You can do the following by hand or with an electric mixer:

Place potatoes in large bowl, or back in the pot you cooked them in. Mash the potatoes, mix in the cream cheese, then the sour cream, the milk, and the salt and pepper, and the chopped herb.

Spread in a large greased casserole dish. Cover, and store in fridge for up to 24 hours.

Take out of fridge about 1/2 hour before you are going to cook them. Start oven heating. Melt the butter, mix in dried breadcrumbs. Sprinkle buttered breadcrumbs over top. Bake uncovered until lightly browned in places - about 35 - 45 minutes.