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Overnight Mashed Potatoes




Source of Recipe


Sarah Leah Chase


List of Ingredients




3½ pounds baking or white potatoes, peeled and cut into 2-inch chunks
- 2 (4- to 5-ounce) packages French Boursin cheese with garlic and herbs (see note)
- ¾ cup milk
- 4 tablespoons butter, divided, plus extra for casserole dish
- ½ to ¾ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup dry bread crumbs



Recipe



1. Steam the potatoes over boiling water about 25 minutes, until very tender. Drain. Either rice the potatoes into a mixing bowl or mash lightly with a potato masher.

2. Add cheese, milk, 3 tablespoons butter, salt and pepper. Mash until smooth. Pile lightly into a buttered 2-quart casserole dish. Cover and refrigerate overnight.

3. Bring casserole out of refrigerator 1 hour before cooking. Bake covered in a preheated 325-degree oven about 1 hour or until heated through.

4. Toss bread crumbs with remaining 1 tablespoon butter, which has been melted, and sprinkle buttered crumbs over potatoes. Continue baking, uncovered, about 30 minutes longer.