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Margie Cross
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Cooking Tips
Make Ahead Mashed Potatoes
Make Ahead Mashed Potatoes
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helpful cooking tips
With the rush of the Holiday upon us, I thought that this time saver might help some frantic cooks that are pressed to get that Holiday meal all hot and on the table at the same time. This potato dish can be made even several days ahead. It can be stored in the refridgerator for a several days and then just pop it in the oven 30 or 35 minutes before everything is to go in the oven. I know that peeling the potatoe's and then mashing them is one of the last steps to a meal, this way you can skip that step and spend a little more time on one of your favorites. This recipe can be adapted to serve as many people you will be serving at your Holiday meal.
8 Large Potatoes
1 8oz package Cream Cheese
1/4 cup sour cream
salt and pepper to taste
butter
paprika
Boil the potatoes until fork tender. Drain and add the cream cheese and sour cream. Mash and mix throughly. Salt and pepper to taste. Put into a greased casserole dish. Top with pats of butter. Before putting in the oven sprinkle the top with paprika and bake uncovered for 30 to 35 minutes in a 350 degree oven.
8 servings
