Monday, November 24, 2008

Mashed Potatoes--Creamy & Rich (make ahead)

My Aunt Joanne cooked many a meal for her brood of five children, extended family, and many friends. She knew how to please a crowd with her food...and endless supply of candy and soda pop! These potatoes are one of her crowd-pleasing recipes. After tasting these super creamy and rich mashed potatoes, you won't go back to the plain dab-of-butter-and-bit-of-milk mashed potatoes again.

What, you say, could make this recipe even better? These spuds can be made ahead of time, refrigerated, then baked on the day of your special meal. These are one of our Thanksgiving meal favorites.

5 lbs. potatoes, your favorite kind (even waxy ones work well)
1-8 oz. pkg. cream cheese, softened
8 oz. sour cream
1 stick butter, room temperature
1 TBSP Lowrys seasoned salt

Peel and dice potatoes to a uniform size (I usually try for about 1-1/2 inches). Boil in salted water until fork tender. Mash potatoes with a masher and mash in the cream cheese, sour cream, butter and salt. If the potatoes aren’t smooth enough after using a masher, use your mixer to whip them to your liking.

If making ahead: Store potatoes in a greased oven-proof covered casserole dish overnight. When ready to reheat, place foil covered casserole dish in the oven at 350 degrees (or whatever moderate temperature other food is being cooked) for at least 1-1/2 hours. You can reduce reheat time by setting out the potatoes for an hour or two before reheating them in the oven.