Make Ahead Mashed Potato Casserole
Source of Recipe
TNT Recipeletter
List of Ingredients
5 pounds baking potatoes (such as Russets)
Salt
1 package cream cheese -- (8-oz) cut into chunks, at
room temperature
1 cup sour cream
1/2 cup milk -- heated
1/2 teaspoon freshly milled white pepper
Chopped fresh chives or parsley -- optional
Recipe
Fill a large pot halfway with cold water. Peel potatoes, cut into
chunks about 1-1/2 inches square, and drop them into the pot.
Add more cold water to cover potatoes by 1 to 2 inches.
Stir in enough salt until the water tastes mildly salted. Cover
tightly and
bring to a full boil over high heat, about 20 minutes. Reduce heat to
medium-low and set the lid askew. Cook at a moderate boil until
potatoes are tender when pierced with the tip of a small sharp knife,
15 to 20 minutes; add more boiling water, if needed, to keep potatoes
covered. Do not overcook the potatoes.
Drain potatoes well and return to warm pot. Add cream cheese. Using a
hand-held mixer, mash potatoes until cream cheese melts. Beat in sour
cream and milk. Season with 1 teaspoon salt and the pepper. Transfer
to a
buttered 9-by-13-inch baking dish. Cool completely. (Potatoes can be
prepared
ahead to this point, covered with plastic wrap, and refrigerated for
up to 1
day.)
Preheat the oven to 375 degrees. Bake the casserole until the
potatoes
are heated through, 30 to 40 minutes. Serve hot, sprinkled with
chives or
parsley, if using.
Serves 8 to 12
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