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Thanksgiving: Make-Ahead Mashed Potato Casserole

Source of Recipe

From "Thanksgiving 101" by Rick Rodgers


Recipe Introduction

"I was a mashed potato snob who held tight to the belief that mashed potatoes are only worth eating when they are freshly made, until my friend, caterer/food stylist/restaurateur Katy Keck, set me straight. Katy, who is in the habit of cooking Thanksgiving for over two dozen people, would never dream of trying to mash that many potatoes in one batch. She gave me this recipe for a delicious make-ahead casserole, with lots of dairy ingredients to keep the spuds moist."

List of Ingredients

â—¦ 5 pounds baking potatoes (such as russet, Idaho, Burbank, or Eastern)
â—¦ Salt
â—¦ 8 ounces cream cheese, cut into chunks, at room temperature
â—¦ 6 tablespoons (¾ stick) unsalted butter, at room temperature
â—¦ 1 cup sour cream, at room temperature
â—¦ ½ cup milk, heated
â—¦ ½ teaspoon freshly ground white pepper
â—¦ Chopped chives or parsley, for garnish (optional)


Recipe

Fill a large pot (at least 5 quarts) halfway with cold water. Peel the potatoes and cut into chunks about 1 ½ inch square, and drop them into the pot. Add more cold water to cover the potatoes by 1 to 2 inches.

Stir in enough salt so that the water tastes mildly salted. Cover tightly and bring to a full boil over high heat, allowing at least 20 minutes. Reduce the heat to medium-low and set the lid askew. Cook at a moderate boil until the potatoes are tender when pierced with the tip of a small, sharp knife, about 20 minutes. Do not overcook the potatoes.

Drain the potatoes well and return to the warm pot. Add the cream cheese and butter. Using a handheld electric mixer, mash the potatoes until the cream cheese and butter melt. Beat in the sour cream and milk. Season with 1 teaspoon salt and the pepper. Transfer to a buttered 9 x 13-inch baking dish. Cool completely. (The potatoes can be prepared up 4 hours ahead, covered loosely with plastic wrap, and stored at cool room temperature; or cool, cover tightly with plastic wrap, and refrigerate for up to one day.)

Preheat the oven to 375° F.
Bake until the potatoes are heated through, 30 to 40 minutes. Serve hot, sprinkled with the chives, if using.

Makes 8 to 12 servings