Make-Ahead Mashed Potatoes
Here’s the perfect dish for entertaining, when you want real mashed potatoes without the last-minute hassle. I love to make these on Saturday so we can enjoy mashed potatoes after we get home from church, usually to go with a roast I’ve put into the Crock Pot.
2 ½ pounds red or Yukon gold potatoes
2 T. butter
¼ C. milk
3 oz. creamed cheese
¾ C. sour cream
Salt, pepper, garlic powder and other seasonings, to taste
Peel the potatoes and cut into chunks. Boil them in salted water until tender and drain. Beat in the remaining ingredients until well mashed, and place this mixture into a sprayed microwavable dish or a 2-qt. casserole. Cool, cover, and refrigerate.
To reheat, cover with a microwave-safe cover and heat on medium setting for about 8 minutes, until steaming hot. Stir and heat a bit longer, if needed. OR, cover the casserole with a lid or foil and reheat in the oven at 350º for about 45 minutes. Serves 6-8.
Kitchen Hint: You can use margarine instead of butter, and you can also replace the sour cream with plain Greek yogurt.