Make-Ahead Mashed Potatoes
Categories: Savory
Yield: 12 portions
Total Prep Time: 2 hrs 5 minutes
Ingredients:
5 pounds Yukon Gold potatoes, cubed
8 ounces sour cream
2 (3-ounce) packages of cream cheese
½ cup milk
2 teaspoons onion salt
ground black pepper to taste
Instructions:
You can make this side dish a couple of days beforehand:
Broil and drain the potatoes.
Mash the potatoes and stir in the remaining ingredients.
Transfer the mixture to a casserole dish.
Let cool, then cover with aluminum foil and refrigerate for up to two days.
When you’re ready to bake, let the potatoes come to room temperature. Bake at 325 degrees F for 50 minutes.
Place potatoes in a large pot of lightly salted water. Bring to a boil and cook until tender, about 15 minutes; drain.
Transfer potatoes into a large bowl and mash. Stir in sour cream, cream cheese, milk, onion salt, and pepper until well combined. Transfer to a large casserole dish.
Let potatoes cool completely, 15 to 20 minutes. Cover with aluminum foil and refrigerate for up to 2 days.
When ready to bake, remove casserole from the refrigerator and let sit for 30 minutes on the counter. Preheat the oven to 325 degrees F (165 degrees C).
Bake, covered, in the preheated oven for 50 minutes.
