Sunday Recipe for 11-21-10

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Here is a make ahead mashed potato recipe for Thanksgiving.  You can make these early this week and have them ready for Thanksgiving dinner on Thursday.  Get more ideas for mashed potatoes on tomorrow’s blog!


5 pound bag russet potatoes
3 teaspoons salt, divided
1/2 cup butter
8 ounce tub cream cheese with chives
1/8 teaspoon pepper
About 1-1/2 cups milk, slightly warmed
Additional butter and paprika for top of potatoes

1.  Peel and quarter potatoes.  Heat about 4 cups of water and 2 teaspoons if the salt in a Dutch oven over high heat until it boils.  Add potatoes; cover and cook until water returns to a boil.  Reduce heat to low and cook for about 20 minutes or until potatoes are tender.  Drain potatoes and return to pan.
2.  Mash potatoes with a potato masher until smooth.  Add remaining teaspoon of salt, butter, cream cheese, and pepper.  Stir until smooth.  Gradually add just enough milk to make potatoes creamy and fluffy, using a little more or less if necessary, mixing well after each addition.  Cool and refrigerate in a tightly covered container for up to a week. 
3.  To serve, spread potatoes in a large buttered baking dish, or use two dishes.  Dot with butter and sprinkle with paprika.  Bake in a 350 degree oven for 45 minutes or until hot.  Serves 8-10.

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